1cupconfectioners sugaraka icing sugar or powdered sugar
Preheat the oven to 425F. Lightly grease a silicone or regular donut pan and set aside.
In a bowl whisk together the flour, sugar, baking powder, nutmeg, cinnamon and lemon zest.
Form a well in the center and add the eggs, lemon juice, oil and milk. Slowly, with the help of a spoon, fold the wet ingredients into the dry ones, mixing until everything is just combined.
Spoon the batter evenly into the donut pan cavities. Bake for 10 to 12 minutes or until done. Remove the baked donuts from the pan after 2-3 minutes and let them cool off completely on a wire cooling rack.
Meanwhile, prepare the icing. In a small bowl combine the confectioners sugar, lemon juice and heavy cream until thick and smooth.
Dip each donut into the icing, turning to evenly coat. Let the icing set on top of the donuts on a cooling rack for a couple of minutes before serving.
You will need around 7-8 lemons to get the amount of juice you need. As all lemons vary in size, it's always safe to get an extra lemon or two when you plan on extracting the juice. Typically 1 lemon produces 2-3 Tbsp of juice.