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1
Preheat oven to 350u00b0F. Spray doughnut pans with cooking spray, set aside.
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2
In a small bowl, whisk flour, baking powder, and salt together, and set aside. In a separate small bowl, whisk together milk and sour cream, and set that bowl aside.
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3
In the bowl of a stand mixer, add in the butter and sugar; beat on medium for 2 minutes to until mixture is pale in color and fluffy. Add in the egg, lime zest, and poppy seeds, and beat for 1 minute to combine. Add in 1/3 of the flour, then half the milk, 1/3 flour, the rest of the milk, and then the rest of the flour. Beat after each addition, making sure not to overmix though!
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4
Spoon batter into donut pans, filling about 3/4 full. Bake for 11-13 minutes or until doughnuts are a light golden brown. Remove from oven and let cool in pans for a few minutes, then transfer to a cooling rack to cool completely.
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5
For the icing:
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6
Combine all ingredients in a medium bowl, whisking until smooth. You want the glaze to be a little thick so that it stays on the doughnuts, but if it's too think just add a little more milk. Dunk the tops of the doughnuts in the glaze and return to the cooling rack to let the glaze dry. Dunk the doughnuts a second time to form a thick glaze coating. Then scarf!
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7
Recipe adapted from The Novice Chef.
