Easy Baked Raspberry Lemon Cake Doughnuts
In preparation for Valentine’s Day—and to keep us busy on a recent chilly weekend—my daughter and I made a batch of Raspberry Lemon Doughnuts. I bake a lot for kids over at Yummy Toddler Food, so I was pleasantly surprised at how flavorful these baked doughnuts were, especially given that the batter is made of super healthy ingredients.
We started with this easy recipe for Vanilla Cake Doughnuts and added a bit of pink in the form of fresh raspberries and brightness from fresh lemon zest. We hadn’t made doughnuts in a really long time, so my little one was intrigued by the shape of the pan and wanted to be part of every step along the way. I got out our ingredients, she climbed into her learning tower, and we got to work.
After a quick mix of the ingredients with a sturdy spatula—I measured the ingredients and let her dump them into our mixing bowl, one by one—I spooned the batter into a quart-size zip top bag so that she could pipe it into the doughnut pan. (Do be gently when stirring in the raspberries and simply fold them in once everything else is mixed together.) She was so incredibly focused and deliberate with filling each circle and amazingly, there was zero mess to clean up apart from tossing the bag. We filled each circle really full, so our final result were 6 ample doughnuts, but they baked up so light and airy, that I’d recommend you do the same. Here are the simple adjustments that we made to the original recipe:
- We used just 1/4 cup brown sugar instead of 1/2 cup.
- Used 1 large egg instead of egg substitute.
- Traded in melted butter for the canola oil.
- Added 1 cup halved raspberries.
- Added 1 tablespoon fresh lemon zest.
- Baked for 18 minutes in a full-size doughnut pan.
(The next time we make these, I’ll likely try using 1 teaspoon aluminum-free baking powder instead of the baking soda. The tops turned just the tiniest bit blueish, which of course didn’t impact the taste at all!)
Even though we decreased the sugar, these were plenty sweet enough for a mid-morning snack and had a burst of flavor from the raspberries and lemon. (We skipped the additional sugar topping mostly because I didn’t want to have to clean it up from the floor, but they’d be delicious if you choose to add it in.) These baked doughnuts are incredibly light and while they might taste more like a muffin than a tried and true bakery doughnut, no one in my family seemed to mind at all. In fact, we’re thinking about instituting homemade doughnuts as a new weekend tradition!
Get the original recipe for Vanilla Cake Doughnuts here.
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