Baked Lemon Donuts with Lemon Glaze by Averie Cooks

1 large egg
3/4 cups granulated sugar
6 ounces Greek yogurt
1/4 cup canola or vegetable oil
1 tablespoon lemon zest
1 tablespoon lemon extract, or to taste ( not lemon oir or lemon juice
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste

Glaze
1 cup powdered sugar
3 tablespoons lemon juice or as necessary for consistency


Directions
Preheat oven to 50.  Spray one 6-count non-stick donut pan and one mini muffin pan with cooking spray, or grease the pans; set aside.Alternatively, use the pans you have available including mini donuts, full-size muffins, etc. and adjusting baking times accordingly.

To a large bowl, add the eggs, sugar, Greek yogurt, oil, lemon extract, and whisk to combine.

Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.

Turn  batter out into prepared pans, filling each cavity about 3/4 full.  I dollop the batter into the donut pan with a spoon but you can transfer to a large ziptop back, seal, cut one of the corners with a scissors and pipe into the pans if that's easier. For the donut holes, I use a 2-tablespoon cookie scoop filled with about 1 heaping tablespoon batter.

Bake for about 13-16 minutes, or until donuts and donut holes are cooked through, set, and springy to the touch.  The donuts baked for about 15 minutes and the donut holes for 14 minutes in my oven but all pans, climates, oven, how full the pans are filled, vary, so bake until done.  Allow donuts and donut holes to cool in the pans while you make the glaze.

Lemon Glaze
to a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined.  You may need to play with the sugar and lemon juice amounts slightly as necessary for desired consistency and flavor.

Dip the top of each donut and donut hole in glaze and allow to cool momentarily before enjoying.