Doughnuts/ Easter & Spring

Baked Lemon Raspberry Doughnuts

Baked Lemon Raspberry Doughnuts – Deliciously moist and fluffy doughnuts infused with lemon, stuffed with raspberries, and dipped in a sweet lemon glaze!

Side-view shot of baked glazed lemon raspberry doughnuts on parchment paper.

What flavour combinations pop into your head when you think of spring/summer time? Lately, I haven’t been able to get the combination of lemon and raspberry out of my head. (Especially since making this Lemon Raspberry Layer Cake!) So, today I’m bringing you a new lemon raspberry recipe – Baked Lemon Raspberry Doughnuts!

Glazed baked lemon raspberry doughnuts on parchment paper.

A stack of baked lemon raspberry doughnuts on parchment paper.

Baked Lemon Raspberry Doughnuts

These doughnuts are BAKED, not fried, meaning you can have more than one without feeling extra guilty. 😉 These are also super quick and easy to throw together. 10 minutes mixing the ingredients up, 10 minutes in the oven, then allow to cool before dipping in glaze. Done!

A stack of baked lemon raspberry doughnuts with a bite taken out of the top doughnut on parchment paper.

Lemon and raspberry fan? Then you are going to love these doughnuts. They are bursting with just the right amount of flavours!

More baked doughnuts to try!

Enjoy! 🙂

A stack of baked lemon raspberry doughnuts with a bitten doughnut leaning up the side on parchment paper.
5 from 5 votes
Baked Lemon Raspberry Doughnuts
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yields: 12 doughnuts
Calories: 187 kcal
Deliciously moist and fluffy doughnuts infused with lemon, stuffed with raspberries, and dipped in a sweet lemon glaze!
For the Doughnuts
  • 2 cups plain/all-purpose flour 250g
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg room temperature
  • 1/2 cup caster/granulated sugar 100g
  • 1 teaspoon vanilla extract
  • 1/4 cup milk 60ml
  • 1/4 cup Greek-style yogurt 60g
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 3/4 cup fresh raspberries 95g
For the Glaze
  • 1 cup icing/powdered sugar 125g
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 - 2 tablespoons milk
For the Doughnuts
  1. Preheat the oven to 180C/350F/Gas 4. Grease a doughnut pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. Whisk together the egg, sugar, vanilla, milk, yogurt, oil, lemon juice, and zest until combined.

  4. Pour the wet ingredients into the dry ingredients, and mix until just combined. The batter will be quite thick. Gently fold in the raspberries, letting them break up as you mix. Do not overmix. Spoon the batter into the prepared doughnut pan and smooth out the tops. Fill to the top for nice, thick doughnuts.

  5. Bake for 7 - 10 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.

For the Glaze
  1. Whisk together the icing sugar, lemon juice, vanilla, and milk until smooth and combined. Use 1 tablespoon of milk for a thicker glaze, or 2 tablespoons for a thinner glaze. Dip each doughnut into the glaze, and leave to set on the wire rack.


Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

A stack of baked lemon raspberry doughnuts with a bitten doughnut leaning up the side on parchment paper.

A Pinterest image of Baked Lemon Raspberry Doughnuts with text overlay.

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  • Reply
    6th June 2017 at 12:04 pm

    I love the combination of lemon and raspberry! These sound so delicious!

  • Reply
    6th June 2017 at 1:14 pm

    I’ve never had lemon flavoured doughnuts..raspberry and lemon combo sounds yummy.

  • Reply
    Nicola @ Happy Healthy Motivated
    6th June 2017 at 1:33 pm

    What a beautiful summer snack! I love it when baked goods like this use real berries instead of jam/jelly. Makes them taste so much better!

  • Reply
    6th June 2017 at 1:42 pm

    Yum! I’m into doughnuts too at the moment, yours look scrumptious!

  • Reply
    Cindy Gordon
    6th June 2017 at 2:14 pm

    I am always looking for new recipes to try! WOWZERS, these look great!!

  • Reply
    6th June 2017 at 11:53 pm

    Hi! I’d love to make this but I don’t have a donought pan 🙁 Can I still make it by shaping it or should I wait till I buy a donut pan? Thanks 🙂

    • Reply
      7th June 2017 at 9:23 am

      Hi Taz! You will need a doughnut pan for this recipe. 🙂

  • Reply
    Melissa Griffiths
    7th June 2017 at 3:04 am

    I LOVE doughnuts and these look amazing! And your photos are beautiful – love the purple behind the doughnuts–totally pops!

    • Reply
      7th June 2017 at 9:23 am

      Thanks, Melissa! 🙂

  • Reply
    7th June 2017 at 2:47 pm

    I love doughnuts. It’s so tempting and I feel like gobbling up everyone of those pieces that I see. Lovely sharing Marsha.Pinned!!!

    • Reply
      7th June 2017 at 3:35 pm

      Thanks, Puja! 🙂

  • Reply
    Demeter | Beaming Baker
    9th June 2017 at 1:16 pm

    You know, Marsha, I’ve totally been thinking that it’s been awhile since I’ve seen one of your famous donuts recipes on MBA! This lemon raspberry delight was totally worth the wait! Love that it’s so quick to whip these up and make the glaze. Perhaps we can have a banana one next with an delish caramel glaze?? Have a great weekend! xo

    • Reply
      9th June 2017 at 5:11 pm

      Thanks, Demeter! Oh, what an awesome idea for a doughnut recipe! 😉 You, too! xo

  • Reply
    12th June 2017 at 9:56 am

    Can I sub. thawed frozen raspberries?

    • Reply
      12th June 2017 at 10:20 am

      Yes you can! 🙂

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