The tart lemon and sweet raspberries come together beautifully in these baked lemon raspberry doughnuts. They make a great breakfast treat or dessert and are a healthier option to classic fried doughnuts.
Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsalted butter, melted. 1/4 cup Greek yogurt. 1/4 cup fresh lemon juice. 1 tablespoon lemon zest. 1 large egg. 1/2 cup fresh raspberries.
Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, and salt together in a mixing bowl. Whisk together the egg, Greek yogurt, lemon juice, zest, and melted butter in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Mix the fresh raspberries into the batter gently. Pour the batter into each cavity of the greased doughnut pan, filling it to about two thirds full. Bake the doughnuts in the preheated oven for 12 to 15 minutes, or until they bounce back when you touch them. After letting the doughnuts cool in the pan for a few minutes, move them to a wire rack to finish cooling. Optional: For added taste and sweetness, drizzle with a lemon glaze created by combining powdered sugar and lemon juice. Once baked, serve and savor your lemon raspberry doughnuts!
Prep Time: 15 minutes
Cook Time: 15 minutes
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