Prepare two donut pans and grease them with butter or oil (I'm using a regular and a mini).

Preheat oven to 350ºF.

In a mixing bowl, whisk all the wet ingredients.

Sift the dry ingredients in through a medium sieve.

Fold the flour mixture gently, just to combine. Don't overmix.

You can use a small spoon and drop the batter onto the pans. Or to make it easier, transfer the batter into a pastry bag and pipe. Fill the openings with batter to about 3/4 full.

Bake for 10-12 minutes. The donuts might look underdone on top but don't bake them longer, otherwise they'll become tough.

Cool on a wire rack and frost if desired.

To make icing, mix all ingredients with hand held mixer for a couple of minutes, place in a small plastic bag. Cut a tiny opening in the corner of the bag, and frost the lemon donuts.

lemon donuts with einkorn flour

I've only kept these donuts until the next day, but they seem to keep well in refrigerator.