Miniature Lemon Donuts

For the donuts: Preheat the oven to 425 F. You’ll need a mini donut pan for this recipe.

In a large bowl, sift together the cake flour, baking powder and salt. Set aside.

In a medium bowl, whisk together the egg, coconut sugar, and buttermilk until well blended. Whisk in the butter, 1 teaspoon lemon zest, and 1 teaspoon vanilla. Pour the wet ingredients into the dry ingredients and stir until combined.

Fill the donut wells until 2/3 full and bake 6 minutes. Allow the donuts to cool completely on a rack before glazing.

For the glaze: In a small bowl, stir together the confectioner’s sugar, 1 1/2 teaspoons lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon vanilla and food coloring. Whisk in the half and half slowly, until the glaze is well blended.

To finish the donuts, set the cooling rack over a sheet pan. Dip the top of the donuts in the glaze and set the donuts, glazed side up on the cooling rack allowing the excess glaze to drip down. Once the glaze has had a few minutes to set, decorate with sprinkles, coconut, sugar, etc as desired. Allow the glaze to harden before eating.