Baked Lemon Raspberry Doughnuts – Deliciously moist and fluffy doughnuts infused with lemon, stuffed with raspberries, and dipped in a sweet lemon glaze!
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!
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!
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!
- 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
- 1 cup icing/powdered sugar 125g
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 - 2 tablespoons milk
- Preheat the oven to 180C/350F/Gas 4. Grease a doughnut pan, and set aside.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Whisk together the egg, sugar, vanilla, milk, yogurt, oil, lemon juice, and zest until combined.
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.
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.
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.