Preheat the oven to 400 degrees. Spray the cavities of (2) donut pans with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, whisk the sugar, eggs and oil vigorously until frothy, about 1 minute. Add the buttermilk, lemon zest, juice and vanilla and whisk until well blended.

Add the dry ingredients to the wet ingredients and stir until just combined.

Place the batter into a zip top bag and cut off one of the corners. Pipe evenly into the (12) cavities of the prepared donut pan. Bake for 12-15 minutes or until puffed and the tops spring back when pressed gently.

Cool on a wire rack in the pan for 10 minutes, then remove from the pan and cool completely on the wire rack.

Place a sheet of waxed paper underneath the wire rack.

Place the powdered sugar, 2 tablespoons lemon juice and zest into a small bowl and whisk together until smooth. Add the remaining 1 tablespoon lemon juice if you’d like a thinner glaze. 1 cup powdered sugar,2-3 tablespoons fresh lemon juice,1 teaspoon lemon zest

Dip the top of each donut into the glaze, and place on the wire rack. Let the donuts stand at room temperature until the glaze has set. Serve and enjoy!