Lemon and Raspberry Donuts

A baked lemon donut with raspberry glaze. Super easy to whip up for a quick and zesty baked treat.

5 from 1 vote

Prep Time 15

Cook Time 30

Course Dessert

Cuisine American

Servings

Preheat your oven to 350°F (175C/155C Fan).
In a medium bowl, cream together your butter and sugar until pale and well mixed. Add the eggs one at a time and whisk together after each. Then add the extracts and zest, whisking to combine.
Add the baking powder, salt and then the flour slowly in three or four additions - mixing to combine after each.
Add the soured milk or buttermilk slowly in several additions, mixing as you go until you have a fully combined, smooth, thick batter.
Add your batter to a piping bag and pipe around twelve donut mould holes. Fill these approximately ¾ full.
Place in the oven and bake for about 20 minutes, until a toothpick inserted in the thickest part of the middle donuts comes out clean. Remove from the oven and allow to cool in the pan for a few minutes if using silicone moulds. Then turn out onto a wire rack to cool while you make the glaze.

In a saucepan over medium heat, cook down your raspberries with the lemon juice and zest. Mash these with a fork or the back of a spoon and bring to a boil. You can reduce these down for 5 to 10 minutes - the longer the more powerful the flavour. Remove from the heat and strain with a fine sieve to remove the seeds and pulp.
Add two tablespoons of the liquid to the powdered sugar and whisk together. You may need to add a bit more of the liquid to reach a good glazing consistency. If you add too much liquid, add a bit more powdered sugar to thicken.
Holding the donuts by their base, dip the tops of each into the glaze to coat or drizzle across.