Lemon Glazed Pound Cake Donuts

I'm on a donut kick, so be prepared for lots of donuts. They are all going to be yummy, un-fried, and they won't taste like the usual dry, cake-y regular baked donuts. Those are gross.
These donuts I will be sharing with you are moist, full of flavor and are as close as you can get to a fried donut say from dunkin donuts or your local bakery without frying!

You're welcome!

Lemon Glazed Pound Cake Donuts
Yield:16 Donuts (You can easily halve this recipe, too)
Pre-heat oven to 300

1 1/2 cups (3 sticks) butter, softened
1, 8 oz. package cream cheese, softened
3 cups sugar
6 eggs
3 cups AP flour
1/8 tsp. salt
1 Tbsp. vanilla

In the bowl of an electric mixer, beat butter, cream cheese and sugar together on medium high for a couple minutes until very light and fluffy, scraping down the sides of the bowl frequently.
Add eggs, one at a time, beating very well after each one.
Shut off mixer, and add in flour, salt and vanilla all at once.
Mix on low just until combined.

Fill a ziploc bag with donut batter and snip off about a half inch corner.

In a greased and floured donut pan, squeeze batter so each donut compartment (?) is filled to the top, but not over the top!

Bake for 25-30 minutes, til a toothpick inserted comes out clean.

Allow to cool for a few minutes before dumping out onto a cooling rack.

Allow to cool for another 10 minutes before dunking in glaze.

Lemon Glaze:
2 Cups powdered Sugar,
1/4-1/2 Cup lemon juice

Add lemon lemon juice to confectioners sugar until you have a good dipping consistency.
Dunk donuts in glaze, flipping around several times with a fork before removing back to cooking rack.

Allow glaze to harden. If desired, add more confectioners sugar to your extra glaze, and add a decorative drizzle over each of your donuts.

Enjoy- these are so so so so good and actually yummier the next day!