1/2 cup plus 1 tablespoon whole milk
2 tablespoons sour cream
1 1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg
zest of 1 lemon
1 tablespoon poppy seeds
For the icing
juice of 1 lemon (about 2 tablespoons)
1 1/2 cups powdered sugar
If using electric donut maker, preheat. If using donut pans, preheat oven to 350 degrees and grease donut pans.
In a small bowl, whisk together milk and sour cream. Set aside.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In large bowl, or stand mixer, cream together butter and sugar, until light and fluffy, about 1 minute. Add egg, lemon zest, and poppy seeds. Beat for 30 seconds, scrapping down the bowl as needed.
Then alternating flour mixture and milk mixture, combine all ingredients until just combined. Do not over mix.
Transfer batter into a piping bag.
If using mini donut pans: Fill each donut indention 1/2 full. Bake for 6-8 minutes, or until the donuts are slightly browned and spring back when touched. Remove from oven, transfer to a cooling rack, and cool completely.
If using the electric donut maker: Fill each donut indention 3/4 full. Bake according to manufactures instructions, or until the donuts are slightly browned and spring back when touched. Remove from oven, transfer to a cooling rack, and cool completely.
For the icing
Place wax paper under a wire rack to collect drippings for an easy clean up.
In a medium bowl, whisk together the lemon juice and powdered sugar until smooth. Dip the top of each donut into the glaze and transfer to a wire rack to dry.