Baked Lemon Raspberry Donuts
These baked lemon donuts are so zesty and soft and are topped with a simple raspberry glaze. They contain simple ingredients that are likely already in your kitchen!
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Servings: 12 donuts
Equipment
- 1 whisk
- measuring cups/spoons
- sifter optional
- zester or cheese grater for zesting lemons
Ingredients
For the baked lemon donuts
- 1⅓ cups all-purpose flour sifted or spooned & leveled
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons lemon zest zest of two lemons
- 2 tablespoons lemon juice
- ½ cup buttermilk sub 2 teaspoons vinegar + fill remainder of ½ measuring cup with milk
- 1 tablespoon oil vegetable or canola oil recommended
For the raspberry glaze
- ⅓ cup fresh or frozen raspberries
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1½-2 cups powdered sugar
Instructions
To make the lemon donuts
- Preheat the oven to 375 degrees.
- Thoroughly grease your donut pan and set aside.
- Stir flour, sugar, baking powder and salt together into a medium bowl. Or measure flour by spooning and leveling in a measuring cup, then whisk together dry ingredients.
- In a separate bowl, stir buttermilk, eggs, lemon juice and lemon zest.
- Add wet ingredients to dry ingredients, whisk together until well combined.
- Spoon the batter into your prepared donut pan, filling each cavity ~3/4 full.
- Bake for 12-14 minutes or until the edges just begin to brown and a toothpick comes out clean.
- Allow the donuts to cool for 5 minutes, then turn them out on to a cooling rack. Allow them to cool completely before adding the glaze.
To make the raspberry glaze
- Add the raspberries, lemon juice and water to a small saucepan and cook on low-medium heat over the stove until the raspberries have broken down and the mixture begins to thicken (3-5 minutes).
- Remove from heat and run it through a sifter or a sieve to remove the seeds (if desired). Then pour the mixture into a medium bowl. Allow it to cool for 10-15 minutes.
- Add 1½ cups of powdered sugar to the raspberry mixture and mix well. Add additional powdered sugar to taste, or until the glaze is thick and pink.
To glaze the donuts
- Dip the cooled donuts into the raspberry glaze, covering half of the donut. Allow the glaze to drip off, then turn the donut over to allow it to set. Store at room temperature!