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!

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

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!