Preheat oven to 400°F. Spray donut pans with nonstick cooking spray.
In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl whisk together egg, ricotta cheese, oil, and lemon juice. Make a hole in the center of the dry ingredients and pour wet ingredients into the hole and stir together until well combined.
Scoop batter into a piping bag or a heavy duty freezer bag and snip a bottom corner with scissors. Arrange raspberries in donut pan.Squeeze out batter evenly into prepared donut pan.
Bake for 10-15 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack to cool completely.
For Glaze: Whisk together the glaze ingredients until smooth. Add more sugar for thickness, more lemon juice for thinness. Drizzle glaze over doughnuts. Let stand until glaze has set before serving.