Iced Lemon Ricotta Donuts

For the donuts:
Preheat the oven to 350°F and grease a 6-cavity donut pan.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

In a smaller bowl, whisk together the ricotta cheese, eggs, olive oil, milk, lemon juice and lemon zest.

Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until combined.

Pipe or spoon the donut batter into the donut pan, filling each cavity almost to the top.

Bake at 350°F for 12-14 minutes, until the tops of the donuts spring back when touched. Let cool in the pan for 5 minutes, then transfer the donuts to a cooling rack. Use the remaining dough to fill the donut pan to make 6 more donuts.

Cool the donuts completely before icing.

For the icing:
In a small bowl, whisk together the milk, lemon juice and lemon zest. Gradually whisk in the powdered sugar, and continue whisking until combined. (Note: If the icing is too thick, add a teaspoon of milk.)

Dip each donut into the icing, then return to the cooling rack.

Let the icing set before enjoying!