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Baked Raspberry Lemon Glazed Donuts

Baked Raspberry Lemon Glazed Donuts

It’s Monday and that calls for a donut! I’m continuing with my lemon and seasonal berries obsession with delectable lemon raspberry donuts!

This recipe is another one of those easy ones where you just need (beside the donuts’ ingredients) a couple of bowls, a whisk, a donut pan (or two), and a heated oven to make some delicious, fresh homemade baked donuts.

No frying oil or electric mixer needed so cleanup is easier. Plus a lot of the ingredients are baking staples that I bet you already have in your pantry, especially if you enjoy baking.

Since the donuts are baked, they are a little healthier than their fried counterparts so that means you can eat three at a time instead of one you can eat one donut fresh from the oven guilt-free and then pack the rest and bring it into work to share with your peers. Or something like that.

This recipe is a little unconventional from a regular baked donut recipe. The donut batter will not be as thick as a regular donut batter and the bake time is a little bit longer (but not that much) due to the thin consistency of the batter. On the other hand, this recipe is yeast-free (no rising time) and no-knead so that saves time making donuts!

The end result is wonderful: the donuts will rise nicely and bake to a lovely golden-brown colour while staying soft and flavourful for days.

These donuts are fluffy, almost muffin-like in texture, but in a cute donut form. The flavours of the fresh lemons and raspberries bring a natural sweetness and tartness to the donut, which enhances the overall taste of this yummy baked good. The lemony-sweet glaze is the perfect finishing touch to the donut.

Also, let me know if you prefer to spell it “donut” or “doughnut.” I do-nut know which one is the most popular spelling. I hope you enjoy the recipe!

Bowls of dry and wet ingredients featuring whole raspberries.

The dry and wet ingredients each in separate bowls! They just need to be whisked and then combined!The ingredients and amounts listed in the “Ingredients” list below.

Donut pans filled with raspberry lemon donut batter.

Once the wet ingredients are combined with the dry ingredients, fill each greased donut cavity two-thirds full.

Freshly baked golden brown donuts on a paper towel.

Freshly baked donuts! The donut top will be a lighter golden-brown than the bottom of the donut.

Ten Baked Raspberry Lemon Donuts that are freshly glazed on a cooling rack.

The easy 2-ingredient lemon glaze adds a bit more lemony sweetness to the donuts.

So delicious and summery in flavour!

A close-up view of a hand holding a Baked Raspberry Lemon Glazed Donut with more donuts in the background.

A tasty snack to have with your morning coffee, tea, or with a glass of milk! Enjoy!

Four Baked Raspberry Lemon Glazed Donuts stacked on a white plate with raspberries around it, a lemon, and glass of milk in the background.
Baked Raspberry Lemon Glazed Donuts

Baked Raspberry Lemon Glazed Donuts

Yield: 18 donuts
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Enjoy fresh, light, and fluffy lemon raspberry donuts covered with a lemon glaze! These baked homemade treats are easy and made from scratch!


  • Non-stick cooking spray (I used canola oil)

For the donuts:

  • 1½ cup all purpose flour
  • ¾ cup sugar
  • 1 lemon, juice and zest
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup (5 oz.) fresh raspberries
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup milk
  • ½ tsp vanilla extract

For the glaze:

  • 1 lemon (about ¼ cup), juice - more or less depending on flavour preference
  • 1 cup confectioners’ sugar


  1. Preheat the oven to 350 degrees F. Grease donut pans with cooking spray.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, lemon zest, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the wet ingredients: raspberries, eggs, vegetable oil, milk, lemon juice, and vanilla extract. The raspberries should be gently smashed and broken down into smaller pieces.
  4. Then add the wet ingredients into the dry ingredients. Stir together until combined (batter is uniform and you no longer see the dry ingredients).
  5. Scoop the batter into the donut cavity ⅔ full*. Bake for 22-25 minutes, until the donuts are golden-brown and the donuts spring back when lightly pressed. Let cool for 5 minutes before removing from the pans and placing on a cooling rack.
  6. As the donuts cool, make the glaze by combining the lemon juice with confectioners’ sugar until smooth. Then dip the top of each donut with glaze before returning them to the cooling rack to allow the excess glaze to drip off.
  7. Serve as soon as possible.


  • * If you fill more than that, your donuts won’t have a hole.
  • Donuts are best eaten the day they are made. If there are leftovers, store in an airtight container in the refrigerator for up to 3 days.

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Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 114mgCarbohydrates: 23gFiber: 0gSugar: 14gProtein: 2g

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Thursday 20th of July 2017

These look delicious 😋 Great flavour combo too

Marie | Yay! For Food

Thursday 20th of July 2017

Thank you Marie! :)

heather (delicious not gorgeous)

Tuesday 20th of June 2017

raspberry and lemon is always a good combo (: i'm more of a type a personality, so when i was a kid, i used to get annoyed when people would use "donut" instead of "doughnut" lol. now, i'm (a tiny bit more) relaxed about that sort of thing (;

Marie | Yay! For Food

Tuesday 20th of June 2017

I understand about the spelling! At first, I couldn't decide on which way to write it, but went with donuts since I see that spelling the most! Thanks for stopping by, Heather!

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