1-2tablespoonscream or milk (you can use more or less depending on how thick you want the glaze)
Pre-heat oven to 350F (180C). Grease and flour a 6 size donut pan.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and zest.
In a medium bowl whisk until combined the butter, egg, vanilla, yogurt and milk.
Add the wet ingredients to the dry ingredients and combine just until smooth.
Spoon or use a piping bag to place the batter into the prepared donut pan and bake for 10 minutes, test for doneness with a toothpick. Let the donuts cool 5-10 minutes in the pan then move to a wire rack to cool completely. Dust with powdered sugar, drizzle with a lemon glaze or eat plain. Enjoy!
Sift the powdered sugar into a small bowl, add the lemon juice and milk or cream (you can use all lemon juice or a mixture) and mix until you arrive at the desired thickness. Drizzle or dip the cooled donuts.
For room temperature remove from fridge 30-60 minutes before using.Instead of lemon yogurt you can use regular. Substitute the vanilla extract with lemon extract.