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Raspberry-Glazed Lemon Sour Cream Donuts
Soft, tangy lemon sour cream donuts are glazed in a sweet raspberry glaze and a much healthier way to get your donut fix!
Servings 12 donuts
- 1/3 cup melted butter
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen raspberries (thawed)
- 1 tablespoon lemon juice
- 3 tablespoon water
- 2 cups powdered sugar
Lightly spray two 6-count donut pans. Preheat oven to 350F.
In a large bowl, whisk melted butter, sugar, egg, sour cream, lemon juice, and zest until smooth. Fold in flour, baking powder, baking soda, and salt until batter is just combined.
Scrape batter into a ziplock bag (or pastry bag) and pipe in an even circle in donut pan cavities.
Bake donuts at 350F 15-20 minutes until toothpick inserted in middle comes out clean. Cool donuts in pan 20 minutes, then gently run a knife around edges and invert onto a cooling rack.
Place raspberries, lemon juice, and water in a small saucepan. Bring to a low simmer over medium-high heat, stirring occasionally until raspberries begin to break down and thicken.
Strain raspberry sauce, discarding solids. Place raspberry juice in a small bowl and whisk powdered sugar into juice until smooth.
Drizzle glaze over donuts and let stand 5 minutes to set. Enjoy!
Serving: 1donut | Calories: 229kcal | Carbohydrates: 39.4g | Protein: 2.3g | Fat: 7.8g | Saturated Fat: 4.7g | Cholesterol: 33mg | Sodium: 151mg | Potassium: 95mg | Fiber: 1.4g | Sugar: 31.4g | Calcium: 26mg