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25Total Time
15Prep Time
10Bake Time

Baked Raspberry & Lemon Doughnuts

Quick and easy

0 Reviews

  • Vegetarian

About the bake

Raspberry and Lemon are such a classic summer flavour combination. The freshness and zing really add a pop to these delicious baked doughnuts.  They are light and fluffy with a zing of lemon, stuffed full of fresh raspberries and topped with a subtle lemon glaze and freeze dried raspberries! What's not to love?

25Total Time
15Prep Time
10Bake Time


  1. Step 1:

    Preheat the oven to 180°C / 350°F/ Gas Mark 4 and grease the doughnut pan. 

  2. Step 2:

    Whisk the flour, baking soda, baking powder and salt together in a bowl and then set aside. 

  3. Step 3:

    In a separate bowl, whisk together the egg, sugar, milk, vanilla, oil, Greek yorhurt, lemon juice and lemon zest until combined. 

  4. Step 4:

    Pour the wet mixture in to the dry and mix until combined - it should be relatively thick. Add the raspberries by gently folding them in - don't worry if some of them start to slightly fall apart - it adds to the taste and texture. 

  5. Step 5:

    Spoon your mixture in to a piping bag and gently pipe the mixture in to your doughnut pan.

    Tip: Don't worry if a raspberry gets stuck in the nozzle - either squeeze it through or poke it out of the way. 

  6. Step 6:

    Bake in the oven for 8 to 10 minutes until slightly golden. 

    Tip: A toothpick or wooden skewer should come out clean 

  7. Step 7:

    Let the doughnut cool slightly before moving them to the cooling rack to cool completely. 

  8. Step 8:

    While your doughnuts are cooling - you can make the glaze topping by whisking together the icing sugar and lemon juice. 

  9. Step 9:

    When the doughnuts are completely cool, dip your doughnuts in the glaze and top with some freeze dried raspberries. 


  • For the Doughnuts

    • 250g Allinson's plain white flour
    • 1 tsp Baking powder
    • 1⁄4 tsp Baking soda
    • 1⁄4 tsp Salt
    • 1 Large Egg
    • 100g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 60ml Whole milk
    • 60g Greek yohurt
    • 2 tbsp Vegetable oil
    • 1 tbsp Juice of one whole lemon
    • 1 Lemon zest
    • 95g Fresh raspberries
  • For the Topping

    • 125g Silver Spoon Icing Sugar
    • 1 tsp Juice of one whole lemon
    • Sprinkling Freeze dried raspberries


  • Doughnut pan
  • Mixing bowl
  • Piping bag and nozzle
  • Scales
  • Zester or grater
  • Whisk or stand mixer
  • Wire rack or cooling rack

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