Baked Lemon Raspberry Doughnuts

For the doughnuts:
Preheat oven to 180ºC (350ºF or Gas 4). Grease a doughnut pan and set aside.

Whisk flour, baking powder, baking soda, and salt. Set aside.

Whisk egg, sugar, vanilla, milk, yogurt, oil, lemon juice, and zest until combined. Pour wet ingredients into dry ingredients and mix until just combined. The batter will be quite thick. Gently fold in raspberries, letting them break up as you mix. Do not over-mix.

Spoon the batter into the prepared doughnut pan and smooth out the tops. Fill to the top for nice, thick doughnuts. Bake for 7–10 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.

For the glaze:
Whisk icing sugar, lemon juice, vanilla, and milk until smooth and combined. Use 1 tablespoon of milk for a thicker glaze, or 2 tablespoons for a thinner glaze. Dip each doughnut into the glaze, and leave to set on the wire rack.