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!

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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!

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!

Enjoy! 🙂

5 from 5 votes

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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!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yields 12 doughnuts

Ingredients

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

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. 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.

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.

Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at  @marshasbakeblog. I would love to see!