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!
- Baked Pumpkin Streusel Doughnuts
- Baked Double Chocolate Orange Doughnuts
- Baked Banana Bread Doughnuts
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Baked Lemon Raspberry Doughnuts
Ingredients
For the Doughnuts
- 2 cups (250g) plain/all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- ½ cup (100g) caster/granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk
- ¼ cup (60g) Greek-style yogurt
- 2 tablespoons vegetable oil
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- ¾ cup (95g) fresh raspberries
For the Glaze
- 1 cup (125g) icing/powdered sugar
- 1 teaspoon fresh lemon juice
- ½ 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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
There didn’t seem to be enough liquid for the batter to mix well. It was very hard to spread the batter in the donut pan. I was very disappointed. I used lactose free yogurt and milk but that usually doesn’t affect the texture when I bake. What went wrong?
Hi Marlene! Using lactose-free yogurt and milk shouldn’t cause any issues with the batter. Make sure to weigh your ingredients out in grams using a digital scale, as that is how my recipes are tested. It’s a lot more accurate than cups. I hope this helps.
Thank you for this information. Good to know for the next time.
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.
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!!!!
I’m so glad you enjoyed them, Sean! 🙂
Can I sub. thawed frozen raspberries?
Yes you can! 🙂
I love doughnuts. It’s so tempting and I feel like gobbling up everyone of those pieces that I see. Lovely sharing Marsha.Pinned!!!
Thanks, Puja! 🙂
I LOVE doughnuts and these look amazing! And your photos are beautiful – love the purple behind the doughnuts–totally pops!
Thanks, Melissa! 🙂
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 🙂
Hi Taz! You will need a doughnut pan for this recipe.
I am always looking for new recipes to try! WOWZERS, these look great!!
Yum! I’m into doughnuts too at the moment, yours look scrumptious!
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!
Thanks, Nicola!
I love the combination of lemon and raspberry! These sound so delicious!
Thanks, Sarah!