Raspberry and lemon is a classic pairing for a reason, and these baked cake donuts showcase exactly why. A tender, lightly lemony donut bursting with fresh raspberry flavor, finished with a bright lemon glaze that adds a gorgeous tang — every bite is fresh, vibrant, and completely satisfying. They bake up in about 12 minutes and look beautiful on any brunch table. Whether you’re treating yourself to a weekend morning or bringing something special to share, these donuts are a guaranteed hit with anyone who tries them.
- Swap: Use freeze-dried raspberries crushed into the batter for an even more intense raspberry flavor without added moisture.
- Make-ahead: Bake donuts a day ahead; glaze with lemon icing the morning of serving for the freshest appearance.
- Storage: Store glazed donuts in a single layer at room temperature for up to 2 days or refrigerate for up to 4 days.
- Variation: Swap lemon for orange zest and juice in both the batter and glaze for a raspberry-orange variation.
- Serving: Serve on a pretty platter with fresh raspberries and lemon slices alongside for a colorful, inviting spread.
Donuts have got to be one of my favorite things to bake up, I mean who doesn’t get their happy on eating a donut 😉 I think I am living proof that you can still lose weight and eat your donut too 🙂 and so you should.. I can’t imagine a world with no donuts.. These raspberry lemon cake ones are so delicious, simply the perfect combination! At only 2 points plus and 3 smart points each they are a great guilt free treat.
Raspberry lemon cake donuts
Ingredients
- 1/2 cup flour
- 1/4 cup lemon cake mix
- 1 Tbsp sugar
- 1 tsp baking powder
- 1 tsp vanilla
- 1 Tbsp real lemon juice
- 2 Tbsp egg whites, I buy the carton of “just egg whites”
- 1/4 cup almond milk
- 1/4 cup fresh raspberries, mashed
Instructions
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Preheat oven to 350F and spray a regular sized 6 hole donut pan. In a bowl mix your flour, cake mix, sugar and baking powder. Stir in your egg whites, milk, vanilla and lemon juice.
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Lightly mash your raspberries and fold into your batter.
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Pour into your donut pan and bake for 16 minutes.
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Optional to pipe with some icing, I use 1 Tbsp Betty Crocker vanilla, and pipe out of a bag.
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Makes 6 donuts at 2pp and 3sp each on all 3 MyWW programs , store in a sealed container.
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Nutritional info (adapted from my fitness pal) Per donut Calories 86… Fat 0.8g… Saturated fat 0.1g… Carbohydrates 17.2g… Fiber 0.7g… Sugars 7.5g… Protein 2g *please note when figuring out points I don’t add in fruit but the nutritional value is with the fruit and this may alter points in some cases.
I only have a mini donut baking pan. Would this work?
I would not suggest a mini pan, with fruit in the donuts they might come out a bit of a mess (fruit exploding)
Could I omit the fruit and just make a lemon donut?
Sure.. although you may get one less donut out of the batch
Can you use whole eggs?
Yes.. 1 egg is equivalent to 2 egg whites