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!
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!
More baked doughnuts to try!
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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!
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
- 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.
For the Glaze
- 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.
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 doughnutAmount Per Serving: Calories: 190Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 166mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 3g
Nutrition information isn’t always accurate.
Sean
Sunday 10th of October 2021
This does look delicious and just made them. Few adjustments, the amount of liquid is nowhere near enough for the amount of dry. It didn't even have all the flour sticking, had to add another 5 tablespoons of milk to get it anywhere near able to go into the pan. The baking time of 7-10 minutes is not long enough. 20 minutes was what got them baked properly. They look and smell amazing and can't wait to try it.
Sean
Monday 11th of October 2021
EDIT : These are amazing. Thicker than a typical donut from a store, but waaaaaay more amazing. Feel like something you don't grab and go, you actually have to sit down to enjoy. GREAT JOB MARSHA!!!!
Annabelle
Monday 12th of June 2017
Can I sub. thawed frozen raspberries?
Marsha
Monday 12th of June 2017
Yes you can! :)
Demeter | Beaming Baker
Friday 9th of June 2017
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
Marsha
Friday 9th of June 2017
Thanks, Demeter! Oh, what an awesome idea for a doughnut recipe! ;) You, too! xo
puja
Wednesday 7th of June 2017
I love doughnuts. It's so tempting and I feel like gobbling up everyone of those pieces that I see. Lovely sharing Marsha.Pinned!!!
Marsha
Wednesday 7th of June 2017
Thanks, Puja! :)
Melissa Griffiths
Wednesday 7th of June 2017
I LOVE doughnuts and these look amazing! And your photos are beautiful - love the purple behind the doughnuts--totally pops!
Marsha
Wednesday 7th of June 2017
Thanks, Melissa! :)