in a medium sized bowl whisk the flour, baking powder, baking soda, salt and lemon zest - set aside
in another bowl beat together the melted butter, sugar and egg - this will be light in color
add in the milk, lemon juice, yogurt and vanilla and mix until just combined
spray 1-2 donut pans with non stick spray
I put my batter into a piping bag and piped the batter into the donut pans for ease and less mess, but you can also carefully spoon it in, be careful - I clearly overfilled mine - a little goes a long way as these will rise! so don't over fill!
bake at 325 for 7-8 mins, they will be golden brown, cool on a wire rack
put the raspberries, cream and lemon juice into a blender or small food processor and blend until smooth
add 1/2 the puree to the powdered sugar and stir - add more as needed to get the right texture - don't feel like you have to use it all