Lemon Pound Cake Mini Doughnuts

Using a standing mixer or electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. 

Add the eggs one at a time, making sure to incorporate each one.

In a separate bowl, whisk together the flour, baking soda, salt and set aside. 

Whisk the vanilla, sour cream, lemon juice and lemon zest in a separate bowl.

Add the flour and sour cream alternately to the egg mixture 1/2 at a time, until combined. 

Spoon the batter into greased mini doughnut pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. 

Mix together the glaze ingredients until smooth. 

Allow the doughnuts to cool completely before glazing.