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.
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.
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.