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1
Preheat the donut maker or oven to 325 F.
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2
In a medium-sized bowl, combine the flour, sugar, baking soda, baking powder and salt. Whisk until incorporated. Set aside.
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3
In a large bowl, combine the egg, lemon yogurt, milk, oil and lemon zest. Stir until combined. Add the dry ingredients and whisk until no longer lumpy.
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4
Spray the donut maker or a donut pan or a mini-muffin pan with non-stick baking spray (recipe makes 12 regular size donuts). In the donut maker it took about 3-4 minutes to bake. If baking in the oven and using a mini muffin pan bake for about 5 minutes but I can't guarantee this since I haven't tried it. If using a regular sized donut pan, bake for 10-12 minutes.
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5
While the donuts bake, combine the powdered sugar and lemon juice in a small bowl. Stir until combined.
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6
When the donuts are fully cooked, remove them from the maker/pan and place on a wire rack to cool. After they are almost all the way cooled, dunk the tops in the glaze and place them back on the rack to drip dry.
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7
Wait (if you can) for the glaze to dry and enjoy!
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8
Recipe adapted slightly from BarbraBakes.com
