Ingredients:

  • 1 ½ cups (192g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) unsalted butter, melted and slightly cooled
  • 2 large eggs
  • ½ cup (120ml) buttermilk
  • 2 tablespoons (30ml) vegetable oil (or canola oil)
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon lemon zest, finely grated
  • ½ teaspoon vanilla extract
  • ½ cup (75g) fresh raspberries, roughly chopped
  • 1 ½ cups (180g) powdered sugar
  • 3-4 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon lemon zest, finely grated (optional, for extra lemon punch)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a donut pan generously or use cooking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, whisk together melted butter, eggs, buttermilk, oil, lemon juice, lemon zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
  5. Gently fold in the chopped raspberries.
  6. Transfer the batter to a piping bag or a ziplock bag with a corner cut off. Pipe the batter into the prepared donut pan, filling each cavity about ¾ full. Alternatively, spoon the batter into the donut pan.
  7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back lightly when touched.
  8. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the donuts are cooling, prepare the lemon glaze.
  9. In a medium bowl, whisk together the powdered sugar, lemon juice, and optional lemon zest until smooth. Add more lemon juice, 1 tablespoon at a time, until you reach your desired consistency.
  10. Dip the cooled donuts into the glaze, or drizzle the glaze over the donuts using a spoon or piping bag.
  11. Let the glaze set for a few minutes before serving.