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For the donut holes:
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Preheat oven to 350 F. In a medium sized bowl whisk together the flour, sugar, baking powder and salt. Set aside.
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In a smaller bowl whisk together the Greek yogurt, milk, lemon juice, egg, vanilla and lemon zest. Pour the wet ingredients into the dry and stir together until combined.
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Scoop the batter into a greased cake pop pan or mini muffin tin (about 1 1/2 tablespoons of batter per donut hole.
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Bake the donut holes on the middle rack of the oven for 14-16 minutes. Remove pan from oven. Remove the donut holes from the pan and cool slightly on a wire rack. Keep the oven on.
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For the lemon sugar:
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Zest the lemon into a small oven proof dish such as a ramekin. Add the granulated sugar to the lemon zest and mix together.
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Place the sugar mixture into the 350 F oven and bake for about 10 minutes or until the moisture from the lemon zest has dried out. Remove the sugar from the oven and crush the granules of sugar with the back of a spoon.
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Finishing the donut holes:
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To finish the donut holes, lightly roll them individually in the bowl of melted butter and then roll them in the lemon sugar.
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Serve immediately or store for up to 2 days in an airtight container. (I highly doubt they will last that long!)
