Lemon Pound Cake Donuts with Maple Cappucino Glaze

My daughter had made some Cinnamon Swirl Danish and topped it with maple cappucino glaze.  There was plenty of leftover glaze.  What to make that would go well with this glaze?  Lemon would go well with this glaze.  I actually made 2 different desserts with this basic combination.

This post is about the donuts.  When making donuts, you need to watch them in the oven more than other baked items.  The donuts need to bake through but also get just a little browning on the top.  Then, you will end up with a soft in the center donut with a firmness on the outside.

Recipe
Lemon Pound Cake Donuts with Maple Cappucino Glaze:
Ingredients

1 cup (2 sticks) unsalted butter, softened
3 cups all-purpose flour
3/4 cup low-fat buttermilk
Zest of 1 lemons,
Juice of 1 lemon and equal amount of lemon juice
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Maple Cappucino Glaze

Directions

Preheat oven to 350 degrees, with rack in lowest position. Spray Donut pan with Pam.

In a small bowl, combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two.

Pour batter into donut pan. Bake until a toothpick inserted in centers comes out clean, 30 to 35 minutes. Cool completely in pan. Turn out cakes onto a rack; cool completely before glazing.

Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.  Enjoy!