These lemon raspberry baked donuts are ultra-refreshing, light, delicious, and packed with a mouthwatering citrus flavor! They are a mess-free alternative to your traditional fried donuts, but taste even better! The doughnuts themselves are packed with tasty raspberries and then they are dunked in a sweet and tart lemon glaze!

Easy Lemon Raspberry Baked Donuts Recipe

I love making baked doughnuts because they are so much simpler and less messy than the standard fried variety! Plus, they are extra delicious and can be customized in so many ways!

Baked doughnuts are a perfect breakfast treat or even a dessert. Additionally, they store great and can be frozen for later! What’s not to like?

🥘 Lemon Raspberry Baked Donuts Ingredients

Most of these ingredients are common baking staples you already have at home! I like to use fresh raspberries, but frozen raspberries (that have thawed) will work too!

Lemon Raspberry Doughnuts

  • Sugar - ½ cup of white granulated sugar.Brown Sugar - ⅓ cup of packed light brown sugar.Butter - ¼ cup of salted butter. Make sure it is at room temperature!Oil - ¼ cup of cooking oil.Eggs - 2 large eggs that have been lightly beaten, also at room temperature.Baking Powder - 2 teaspoons of baking powder to make the donuts rise.Lemon Juice - 1 tablespoon of lemon juice.Salt - ¾ teaspoon of salt.Flour - 2⅔ cups of all-purpose flour for the base of the dough.Milk - 1 cup of milk or buttermilk at room temperature.Raspberries - ½ cup of raspberries.

Lemon Glaze

  • Confectioner’s Sugar - 1 cup of powdered sugar.Lemon Juice - 1 tablespoon of lemon juice.Lemon Zest (optional) - The zest from one lemon.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Lemon Raspberry Baked Donuts

This recipe is so much easier than making fried donuts! Simply grab your donut pans and a mixing bowl to get started!

You’ll have 18 regular-sized donuts, so they are perfect for taking to work or school!

  • Preheat and prep. To begin making your donuts, preheat the oven to 425°F (220°C). Lightly spray your donut pans or mini-donut pans with some non-stick cooking spray.Cream together butter and sugar. Next, in a large mixing bowl, add your ¼ cup of butter, .¼ cup of oil, ½ cup of sugar, and ⅓ cup of brown sugar. Use a stand mixer or hand mixer to cream the ingredients together.Add ingredients. Add in the 2 beaten eggs, 2 teaspoons of baking powder, 1 tablespoon of lemon juice, and ¾ teaspoon of salt. Mix until everything is well-combined and evenly distributed.Mix dough. Next, alternate between adding gradual amounts of your 2⅔ cups of flour and 1 cup of milk, mixing slightly in between each addition. Stop mixing as soon as all of the ingredients are combined, you don’t want to overmix (*see note).Distribute raspberries. Finally, gently fold in your ½ cup of raspberries.Fill the pans. Transfer the completed donut batter into the donut pans. Make sure to not overfill the sections (you’ll only want to fill them about ⅔ of the way full).Bake. Move your donut pants to the center rack of your preheated oven and bake for 8-10 minutes at 425°F (220°C). Your donuts will be done baking when the edges are slightly browned and you can insert a toothpick that comes out with a few moist crumbs sticking to it.Cool. When your donuts are done baking, remove the pans from the oven and let them rest for about 5 minutes before removing the donuts from the pan to finish cooling.

  • Mix. To make your lemon glaze, mix together your 1 cup of confectioners sugar, 1 tablespoon of lemon juice, and optional 1 tablespoon of lemon zest in a mixing bowl.Adjust the thickness. Adjust the consistency by adding small amounts of confectioners sugar (to thicken the glaze) or lemon juice (to thin it out). The glaze should be thick enough to coat the back of your spoon.Dunk the donuts. Dip your baked donuts top-down into the glaze. Lift them away and then place them onto a wire cooling rack to finish setting.

These donuts don’t need anything else! However, for an extra fresh breakfast, pair them with some homemade fruit salad! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • Add lemon zest to your glaze for some texture and an extra punch of flavor!You don’t want to overmix your donut batter because it can cause them to become dense and tough.Make sure to check your donuts with a toothpick! They can easily become dried out if you bake them too long.To store: Place your baked doughnuts into a sealed storage container or storage bag and keep them at room temperature for a maximum of 2 days.To freeze: Freeze your donuts before dipping them into the glaze. Use an airtight container or heavy-duty freezer bag for up to 6 months. When ready, simply thaw them in the microwave at half-power and then dip them into the lemon glaze.

What Are Cake Donuts? Cake donuts essentially use a type of cake batter! On the other hand, traditional donuts are yeast-based. Can I Use A Different Type Of Fruit Instead Of Raspberries? Sure! Any type of berry would taste fantastic. Try out some blueberries, blackberries, cherries, or strawberries! Why Are My Baked Doughnuts Dry? If your donuts are dry or crumbly, you most likely overcooked them. This kind of batter can easily become dry if you don’t keep an eye on them in the oven. Make sure to check them with a toothpick after about 8 minutes!

🍩 Easy Baked Donuts

  • Chocolate Baked Donuts - These donuts have a chocolate base and are dunked in vanilla icing!Peanut Butter Baked Donuts - These donuts are a peanut butter lover’s dreams come true! Both the donut and the icing contain peanut butter!Cinnamon Sugar Baked Donuts - These tasty donuts are infused with nutmeg and then coated in cinnamon sugar!Blueberry Baked Donuts - Loaded with blueberries and dunked in vanilla icing, these baked doughnuts are hard to resist!Chocolate Chip Baked Donuts - For a classic sweet treat, try out these donuts that are chock full of chocolate chips!Lemon Sugar Baked Donuts - These sweet and citrus donuts have lemon juice incorporated into the dough!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews

Lemon Raspberry Baked Donuts

These lemon raspberry baked donuts are ultra-refreshing, light, delicious, and packed with a mouthwatering citrus flavor! They are a mess-free alternative to your traditional fried donuts, but taste even better! The doughnuts themselves are packed with tasty raspberries and then they are dunked in a sweet and tart lemon glaze!

Author | Angela

Servings: 18 servings Calories: 199kcal Prep 15 minutes Cooking 10 minutes Total Time 25 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xBaked Lemon Raspberry Donuts▢ ½ cup sugar▢ ⅓ cup light brown sugar (packed)▢ ¼ cup butter (salted, at room temperature)▢ ¼ cup cooking oil▢ 2 large eggs (beaten, at room temperature)▢ 2 teaspoon baking powder▢ 1 tablespoon lemon juice▢ ¾ teaspoon salt▢ 2 ⅔ cups all-purpose flour▢ 1 cup milk (or buttermilk, at room temperature)▢ ½ cup raspberriesLemon Glaze▢ 1 cup confectioners sugar▢ 1 tablespoon lemon juice▢ 1 tablespoon lemon zest (zest from 1 lemon, optional)

InstructionsLemon Raspberry DonutsTo begin making your donuts, preheat the oven to 425°F (220°C). Lightly spray your donut pans or mini-donut pans with some non-stick cooking spray.Next, in a large mixing bowl, add your butter, oil, sugar, and brown sugar. Use a stand mixer or hand mixer to cream the ingredients together.½ cup sugar, ⅓ cup light brown sugar, ¼ cup butter, ¼ cup cooking oilAdd in the beaten eggs, baking powder, lemon juice, and salt. Mix until everything is well-combined and evenly distributed.2 large eggs, 2 teaspoon baking powder, 1 tablespoon lemon juice, ¾ teaspoon saltNext, alternate between adding gradual amounts of your flour and milk, mixing slightly in between each addition. Stop mixing as soon as all of the ingredients are combined, you don’t want to overmix (*see note).2 ⅔ cups all-purpose flour, 1 cup milkFinally, gently fold in your raspberries.½ cup raspberriesTransfer the completed donut batter into the donut pans. Make sure to not overfill the sections (you’ll only want to fill them about ⅔ of the way full). Move your donut pants to the center rack of your preheated oven and bake for 8-10 minutes at 425°F (220°C). Your donuts will be done baking when the edges are slightly browned and you can insert a toothpick that comes out with a few moist crumbs sticking to it.When your donuts are done baking, remove the pans from the oven and let them rest for about 5 minutes before removing the donuts from the pan to finish cooling.Lemon GlazeTo make your lemon glaze, mix together your confectioners sugar, lemon juice, and optional lemon zest in a mixing bowl. 1 cup confectioners sugar, 1 tablespoon lemon juice, 1 tablespoon lemon zestAdjust the consistency by adding small amounts of confectioners sugar (to thicken the glaze) or lemon juice (to thin it out). The glaze should be thick enough to coat the back of your spoon.Dip your baked donuts top-down into the glaze. Lift them away and then place them onto a wire cooling rack to finish setting. Equipment You May NeedMeasuring CupsMixing BowlDonut Pan Notes Add lemon zest to your glaze for some texture and an extra punch of flavor! You don’t want to overmix your donut batter because it can cause them to become dense and tough. Make sure to check your donuts with a toothpick! They can easily become dried out if you bake them too long. To store: Place your baked doughnuts into a sealed storage container or storage bag and keep them at room temperature for a maximum of 2 days. To freeze: Freeze your donuts before dipping them into the glaze. Use an airtight container or heavy-duty freezer bag for up to 6 months. When ready, simply thaw them in the microwave at half-power and then dip them into the lemon glaze.

NutritionCalories: 199kcal (10%) | Carbohydrates: 32g (11%) | Protein: 3g (6%) | Fat: 7g (11%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg (10%) | Sodium: 132mg (6%) | Potassium: 106mg (3%) | Fiber: 1g (4%) | Sugar: 17g (19%) | Vitamin A: 132IU (3%) | Vitamin C: 2mg (2%) | Calcium: 48mg (5%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! baked cake donut recipe, Baked Donuts, baked lemon donuts, cake doughnuts, doughnuts, lemon donuts, lemon doughnuts recipe, lemon raspberry baked donuts, old fashioned, raspberry donuts, raspberry doughnuts Course Breakfast, Dessert RecipesCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Cake donuts essentially use a type of cake batter! On the other hand, traditional donuts are yeast-based.

Can I Use A Different Type Of Fruit Instead Of Raspberries? Sure! Any type of berry would taste fantastic. Try out some blueberries, blackberries, cherries, or strawberries!

Why Are My Baked Doughnuts Dry? If your donuts are dry or crumbly, you most likely overcooked them. This kind of batter can easily become dry if you don’t keep an eye on them in the oven. Make sure to check them with a toothpick after about 8 minutes!

Sure! Any type of berry would taste fantastic. Try out some blueberries, blackberries, cherries, or strawberries!

If your donuts are dry or crumbly, you most likely overcooked them. This kind of batter can easily become dry if you don’t keep an eye on them in the oven. Make sure to check them with a toothpick after about 8 minutes!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 2 reviews

Lemon Raspberry Baked Donuts

Author | Angela

Servings: 18 servings

Calories: 199kcal

Prep 15 minutes

Cooking 10 minutes

Total Time 25 minutes

Ingredients US CustomaryMetric1x2x3xBaked Lemon Raspberry Donuts▢ ½ cup sugar▢ ⅓ cup light brown sugar (packed)▢ ¼ cup butter (salted, at room temperature)▢ ¼ cup cooking oil▢ 2 large eggs (beaten, at room temperature)▢ 2 teaspoon baking powder▢ 1 tablespoon lemon juice▢ ¾ teaspoon salt▢ 2 ⅔ cups all-purpose flour▢ 1 cup milk (or buttermilk, at room temperature)▢ ½ cup raspberriesLemon Glaze▢ 1 cup confectioners sugar▢ 1 tablespoon lemon juice▢ 1 tablespoon lemon zest (zest from 1 lemon, optional)

InstructionsLemon Raspberry DonutsTo begin making your donuts, preheat the oven to 425°F (220°C). Lightly spray your donut pans or mini-donut pans with some non-stick cooking spray.Next, in a large mixing bowl, add your butter, oil, sugar, and brown sugar. Use a stand mixer or hand mixer to cream the ingredients together.½ cup sugar, ⅓ cup light brown sugar, ¼ cup butter, ¼ cup cooking oilAdd in the beaten eggs, baking powder, lemon juice, and salt. Mix until everything is well-combined and evenly distributed.2 large eggs, 2 teaspoon baking powder, 1 tablespoon lemon juice, ¾ teaspoon saltNext, alternate between adding gradual amounts of your flour and milk, mixing slightly in between each addition. Stop mixing as soon as all of the ingredients are combined, you don’t want to overmix (*see note).2 ⅔ cups all-purpose flour, 1 cup milkFinally, gently fold in your raspberries.½ cup raspberriesTransfer the completed donut batter into the donut pans. Make sure to not overfill the sections (you’ll only want to fill them about ⅔ of the way full). Move your donut pants to the center rack of your preheated oven and bake for 8-10 minutes at 425°F (220°C). Your donuts will be done baking when the edges are slightly browned and you can insert a toothpick that comes out with a few moist crumbs sticking to it.When your donuts are done baking, remove the pans from the oven and let them rest for about 5 minutes before removing the donuts from the pan to finish cooling.Lemon GlazeTo make your lemon glaze, mix together your confectioners sugar, lemon juice, and optional lemon zest in a mixing bowl. 1 cup confectioners sugar, 1 tablespoon lemon juice, 1 tablespoon lemon zestAdjust the consistency by adding small amounts of confectioners sugar (to thicken the glaze) or lemon juice (to thin it out). The glaze should be thick enough to coat the back of your spoon.Dip your baked donuts top-down into the glaze. Lift them away and then place them onto a wire cooling rack to finish setting.

Equipment You May NeedMeasuring CupsMixing BowlDonut Pan

Notes Add lemon zest to your glaze for some texture and an extra punch of flavor! You don’t want to overmix your donut batter because it can cause them to become dense and tough. Make sure to check your donuts with a toothpick! They can easily become dried out if you bake them too long. To store: Place your baked doughnuts into a sealed storage container or storage bag and keep them at room temperature for a maximum of 2 days. To freeze: Freeze your donuts before dipping them into the glaze. Use an airtight container or heavy-duty freezer bag for up to 6 months. When ready, simply thaw them in the microwave at half-power and then dip them into the lemon glaze.

Nutrition

Calories: 199kcal (10%) | Carbohydrates: 32g (11%) | Protein: 3g (6%) | Fat: 7g (11%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg (10%) | Sodium: 132mg (6%) | Potassium: 106mg (3%) | Fiber: 1g (4%) | Sugar: 17g (19%) | Vitamin A: 132IU (3%) | Vitamin C: 2mg (2%) | Calcium: 48mg (5%) | Iron: 1mg (6%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Breakfast, Dessert RecipesCuisine American

US CustomaryMetric