Preheat the oven to 180C/350F and spray one or two doughnut pans with cooking spray. I used Wilton Bake Easy. (I also used two 6 hole Wilton doughnut pans)

Place flour, baking powder, salt, lemon zest and poppy seeds into a medium sized bowl and whisk briefly to combine. Leave to one side.

Place sugar, egg, vanilla extract and lemon juice into a large bowl and whisk until smooth and well combined. Add in the melted butter and whisk to combine.

Add in 1/3 of the flour mix and 1/3 of the milk into the egg mixture and use a spatula to mix until all the flour is combined. Repeat a further 2 times until all of the flour and milk is combined with the egg mixture.

Transfer the mixture to a piping bag fitted with a 1/2 inch plain nozzle and then pipe one even layer into each doughnut hole. You may want to dampen a finger and press down the bit where the two ends of piping join, to create a smooth doughnut seal.

Place in the oven for 8-10 minutes, until risen and inserted skewer into the centre comes out clean. You don't want them to be golden, they will be pale yellow.

Tip the doughnuts out onto a wire rack to cool completely.

*Note: If you only have one doughnut pan, cook the first 6, tip them out, rinse the pan under cold water, then spray again with cooking spray and pipe the remaining batter into the pan. Bake as before.

Once the doughnuts are cool, place some kitchen towel under your cooling rack and make the glaze: Place the icing sugar into a medium sized bowl and add lemon juice 1/2tbsp at a time, mixing in between each addition until you have a thick mixture; you do still want it to fall off of a spoon, but be thick enough to cling to the doughnuts.

Either spoon the glaze over each doughnut, or dunk one side of the doughnut into the mixture. Return to the wire rack and then sprinkle each doughnut with a few extra poppy seeds, if desired.

Lemon Poppy Seed Doughnuts will keep in an airtight container, at room temperature, for 4 days.