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By: Author Marsha

Baked Lemon Raspberry Doughnuts

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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.

Ingredients for Baked Lemon Raspberry Doughnuts:

  • plain OR all-purpose flour
  • baking powder
  • baking soda
  • salt
  • large egg
  • caster OR granulated sugar
  • vanilla extract
  • milk
  • greek-style yogurt
  • vegetable oil
  • fresh lemon juice
  • lemon zest
  • fresh raspberries

For the glaze, you’ll need:

  • icing OR powdered sugar
  • fresh lemon juice
  • vanilla extract
  • milk

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!

A stack of baked lemon raspberry doughnuts with a bite taken out of the top doughnut on parchment paper.
A stack of baked lemon raspberry doughnuts with a bitten doughnut leaning up the side on parchment paper.
Baked Lemon Raspberry Doughnuts - Deliciously moist and fluffy doughnuts infused with lemon, stuffed with raspberries, and dipped in a sweet lemon glaze! #bakeddonuts #lemon #raspberry #donuts #donutrecipes

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

Baked Lemon Raspberry Doughnuts

Yield: 12 doughnuts
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Deliciously moist and fluffy doughnuts infused with lemon, stuffed with raspberries, and dipped in a sweet lemon glaze!

Ingredients

For the Doughnuts

  • 2 cups (250g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup (100g) caster/granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk
  • 1/4 cup (60g) Greek-style yogurt
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 3/4 cup (95g) fresh raspberries

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 - 2 tablespoons milk

Instructions

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.
  5. Spoon the batter into the prepared doughnut pan and smooth out the tops. Fill to the top for nice, thick doughnuts.
  6. 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. 
  2. Dip each doughnut into the glaze, and leave to set on the wire rack.

Notes

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.

Nutrition Information:
Yield: 12 doughnuts Serving Size: 1 doughnut
Amount Per Serving: Calories: 190Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 166mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

© Marsha Cook
Category: Doughnuts
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Hi, I’m Marsha!

I am the baker, recipe developer, writer, and photographer behind Marsha’s Baking Addiction - a food blog based on bringing you delicious and easy dessert recipes.

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