Prep the pan and oven: Preheat your oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray or brush with oil. This recipe makes about 12 standard donuts.

Combine dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, 2/3 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add 1 tablespoon finely grated lemon zest and rub it into the sugar mixture with your fingers to release the oils.

Mix the wet ingredients: In another bowl, whisk 3/4 cup buttermilk, 2 large eggs, 1/4 cup neutral oil, 2 tablespoons melted butter (slightly cooled), and 1 teaspoon vanilla extract until smooth.

Make the batter: Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine. The batter should be thick but spoonable.

Fill the pan: Transfer the batter to a piping bag or a zip-top bag with the corner snipped. Pipe into each donut cavity, filling about 3/4 full. You can also spoon it in carefully.

Bake: Bake for 9–11 minutes, or until the donuts spring back lightly when touched and a toothpick comes out clean. They should be pale golden, not brown.

Cool: Let donuts rest in the pan for 5 minutes, then turn onto a wire rack to cool completely before glazing. Warm donuts will soak up too much glaze.

Make the glaze: In a bowl, whisk 1 1/2 cups powdered sugar with 3–4 tablespoons fresh lemon juice and a pinch of salt. Adjust to your preferred thickness: thicker for a white, opaque finish, thinner for a shiny, sheer coat. Taste and add more lemon juice for extra tang if you like.

Glaze the donuts: Dip the tops of cooled donuts into the glaze, let the excess drip off, and set them back on the rack. For a thicker finish, let the first layer set for a few minutes, then dip again.

Optional garnish: While the glaze is tacky, sprinkle a little extra lemon zest or a few poppy seeds on top for color and texture.