Baked Raspberry Glazed Lemon Donuts

I might be holding onto the warm weather a little bit… these raspberry glazed lemon donuts definitely make me think of spring/summer! Savor the last little bit of the warm months before the fall truly sets in, and enjoy these easy peasy baked donuts! This recipe is perfect for a treat yourself kind of breakfast, an addition to brunch, or maybe a mid-afternoon snack.

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The donuts themselves are light and lemony. Adding the raspberry glaze really pulls together the flavors of summer! I garnished my donuts with some crushed freeze dried raspberries and lemon zest to give a little more texture (but mostly just because it looks really fancy). 

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While donuts are typically deep fried, these raspberry glazed lemon donuts are baked. I won’t go as far as saying they’re healthy (though they have fruit in them?? so they are, right??) but they are a little lighter than a traditional donut fried in grease. This baked raspberry glazed lemon donut recipe actually doesn’t call for any oil, and very little butter! The most oil/grease/fat you’ll get is from coating the pan so the donuts don’t get stuck. 

Don’t worry though, this recipe still yields a delicious donut that your family and friends will ask for again and again (at least mine do)! I made 2 pans of donuts while recipe testing a photographing them, and they didn’t last long after I got my photos done!

If you make a batch, I’d love to see how they turn out! Send me a quick snap or tag me on instagram @theautumnleann 🙂

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Baked Raspberry Glazed Lemon Donuts

Light lemon donuts with a sweet raspberry glaze, garnished with freeze dried raspberry pieces and lemon zest.
Servings 12 donuts

Ingredients
  

Lemon Donuts

  • 1 1/3 Cup Cake Flour
  • 3/4 Cup Granulated Sugar
  • 1 Pinch Salt
  • 1 tsp Baking Soda
  • 3 Tbsp Lemon Zest
  • 1 Tbsp Lemon Juice
  • 1 Egg
  • 1/2 Cup Whole Milk
  • 1 tsp Vanilla Extract
  • 1 Tbsp Unsalted Butter melted

Raspberry Glaze

  • 1 Cup Powdered Sugar
  • 3 Tbsp Raspberry Puree

Garnish

  • Lemon Zest as desired
  • Freeze Dried Raspberries crushed, as desired

Instructions
 

Lemon Donuts

  • Preheat your oven to 375°F and grease your donut pan. I like to use shortening or butter to grease my pan.
  • In the bowl of a stand mixer fitted with a paddle attachment (or a regular mixing bowl - this recipe can be made either way!) mix the cake flour, salt, baking powder, and lemon zest together.
  • In a separate bowl, combine the whole milk, sugar, lemon juice, egg, vanilla extract, and melted butter. Whisk until smooth.
  • With the stand mixer on low, slowly pour the wet ingredient mixture into the dry ingredient mixture. Mix until just combined.
  • Transfer the donut batter into a piping bag and pipe each section of the donut pan 2/3-3/4 the way full.
  • Place in the oven and bake at 375°F for 15-20 minutes, or until an inserted toothpick comes out clean. While your donuts are baking, let's make the raspberry glaze!

Raspberry Glaze

  • Add the powdered sugar and raspberry puree to a bowl and mix until smooth. If it is too thick (which can happen depending on the consistency of your raspberry puree!), add a teaspoon of water at a time until you get your desired consistency

Assembly

  • Once the donuts have cooled enough to pick up without burning your fingers, remove them from the donut pan.
  • Dip one side of each donut in the glaze until evenly coated. Repeat until all donuts are glazed.
  • Sprinkle the glazed side of each donut with freeze dried raspberries and lemon zest as desired. It adds a little texture, and makes them look extra beautiful!

Notes

The number of donuts this recipe yields may vary based on the size of your pan. I used this pan and the recipe made 12 donuts for me.
image of Autumn holding a plate of raspberry almond croissants. There is a pink, red, and white balloon arch behind her.

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My name is Autumn! I’m a food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…

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