For the lemon donuts:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
the zest of half lemon grated
1/4 cup + 1 tablespoon granulated sugar
2 tablespoons unsalted butter melted
1/3 cup skim milk feel free to use full fat milk
2 tablespoons fresh lemon juice
For the strawberry glaze:
1/4 cup, 4 or 5 pieces, mashed strawberries- I used frozen strawberries
1 1/4 cup powdered sugar
1 tablespoon fresh lemon juice
Preheat the oven to 180 degrees C (355 degrees F).
Spray a donut pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, baking powder, salt and lemon zest.
In a small bowl, whisk together the egg, sugar, milk, butter and lemon juice.
Add the wet ingredients to the dry ingredients and stir until all the ingredients are combined. Try not to over-mix the batter.
Spoon the batter into the donut cavities or use a large ziplock bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling 3 ∕ 4 of the way full.
Place the pan in the oven and bake for 8 to 10 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
While the donuts cool, prepare the strawberry glaze.
In a medium bowl whisk together the powdered sugar, mashed strawberries, lemon juice.
If the glaze is too thick, add more lemon juice, ½ teaspoon at a time until the desired consistency is reached.
Once the donuts are completely cool, dip them into the glaze.
Return the strawberry lemon baked donuts to the wire rack and allow the glaze to set for about 30 minutes before stacking or serving.