• Heat oven to 350 degrees Fahrenheit.
• Generously spray a 6-cavity doughnut pan with cooking spray.

For The Doughnuts:

• In one bowl combine 1 ¼ cup gluten free flour blend, ½ cup plus 1 Tbsp. sugar, 1 ¼ tsp. baking powder, ¼ tsp. baking soda, ⅛ tsp. nutmeg, and ¼ tsp. kosher salt. Stir until completely combined.
• In a separate bowl add 2 eggs, ¼ cup milk or non-dairy milk substitute, the zest of 2 lemons using a Microplane or small grater, ¼ cup lemon juice, 1 tsp. vanilla extract, and 2 Tbsp. melted unsalted butter (make sure that the butter is melted but not too hot or it might cook the eggs). Mix until completely combined.
• Slowly add the dry ingredients to the wet and stir until the mixture is completely combined.
• Place a heavy-duty plastic freezer bag into a wide-lid mason jar or any wide-lid glass or jar. Transfer all of the batter from the mixing bowl to the plastic bag using a spatula. Remove the bag from the jar, squeeze the batter to one of the bottom corners and cut that corner with a scissors.
• Carefully pipe an equal amount of batter into each doughnut cavity. Even the tops out with a spatula if you like. Alternately, you can use a spoon to transfer the batter from the bowl to the doughnut pan.
• Place the pan in the oven and bake for 12 minutes. Once they are finished baking remove the pan, set aside, and allow the doughnuts to cool completely.

For The Lemon Glaze:

• Add 1 cup powdered sugar to a small mixing bowl.
• Slowly add 4 Tbsp. lemon juice to the powdered sugar and stir together until the mixture forms a light syrup consistency.
• After the doughnuts have cooled completely remove them from the pan. Dip each doughnut into the lemon glaze and place them on a cooling rack with a paper towel underneath to catch the drips.

  You can dip each doughnut into the glaze halfway or flip them over and glaze the entire doughnut depending on how sweet you like them.
• To Serve: Garnish with extra lemon zest (optional).

  Note: This recipe uses 3-4 lemons altogether.