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Baked Lemon Raspberry Donuts

Lemon Raspberry Baked Donuts

Emma Duckworth
These Baked Lemon Raspberry Donuts combine a soft fluffy lemon sponge filled with sweet raspberries and topped with tangy lemon glaze. They are straightforward to make and make the perfect treat for snack time or even breakfast.
5 from 1 vote
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Method Baked Donuts
Cuisine English/American
Servings 9 donuts
Calories 377 kcal


Lemon raspberry batter

  • 115 g unsalted butter
  • 100 g granulated sugar
  • 3 large eggs - beaten
  • 250 g plain flour (all-purpose)
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 80 g sour cream
  • 2 unwaxed lemons - zested
  • 60 ml lemon juice
  • 125 g fresh raspberries

Lemon Glaze

  • 200 g powdered icing sugar (confectioners sugar) - sifted
  • 30 ml lemon juice
  • 1 tablespoon freeze-dried raspberries - to decorate, optional


For the lemon raspberry batter

  • Preheat your oven to 180°C (350°F). Grease the moulds of x2 donut pans.
  • In the bowl of a stand mixer with the beater attached, add the butter and sugar and cream until pale and fluffy, about five minutes.
  • With your beaters on medium-high, pour the beaten eggs In a slow, steady stream, stopping halfway to scrape the sides of the bowl. Beat until eggs are well mixed in, and then stir through the sour cream, lemon zest and lemon juice.
  • Fold through the flour, baking powder and salt until just combined. Then gently fold through the raspberries until just combined. (Don’t worry if the raspberries break up a bit.)
  • Spoon the batter into a piping bag and snip a 1 cm hole at the point. Pipe batter into each of the donut holes. Don’t overfill as they will rise. Use a wet finger to smooth the dough where the ends meet.
  • Bake for 12-14 minutes until a skewer inserted into the sponge comes out clean. Remove from the oven and let cool in the pan for 10 minutes before turning out on a wire rack to cool completely.

Lemon glaze

  • Add the powdered icing sugar and 2 tablespoons of lemon juice into a medium bowl and whisk until combined. The glaze needs to be able to coat the back of a spoon. Add more lemon juice, one teaspoon at a time if it’s too stiff.
  • Dip the donuts into the glaze and decorate some with freeze-dried raspberries whilst the glaze is wet, then set aside for the glaze to harden. Serve immediately.


To Store: Donuts can be stored in an airtight container at room temperature for up to 3 days.
To Freeze: The donuts store well in the freezer in an airtight container for up to two months. Thaw overnight in the fridge. Glaze prior to serving.


Calories: 377kcalCarbohydrates: 60gProtein: 5gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 87mgSodium: 341mgPotassium: 131mgFiber: 2gSugar: 35gVitamin A: 464IUVitamin C: 20mgCalcium: 63mgIron: 2mg
Keyword Baked donuts
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