For the Lemon Donuts

• Add the sugar to a large mixing bowl and zest one lemon into the sugar. Use your fingertips to massage the lemon zest into the sugar. 
• Add the vanilla and lemon extracts and the eggs. Use a mixer to whip the eggs into the lemon sugar until it becomes light in color and fluffy, about 2 minutes.
• While continuing to mix, drizzle in the cooled melted butter.
• Add the sour cream and mix until combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the dry ingredients into the wet and use a rubber spatula to fold together until combined. It will be a thick dough similar to cookie dough.
• Wrap the dough tightly in plastic wrap and place in the fridge for at least an hour, up to overnight.
• When you’re ready to fry, add the canola oil to a heavy bottomed pot.
• Also take a moment to set up your cooling rack. Line a large baking sheet with paper towel and set a cooling rack on top.
• Add 3 inches of oil to the pot. Set the burner to medium high and bring the oil to 350 degrees.
• While the oil comes to temperature, roll and cut out the donuts. Place a sheet of parchment on the counter and lightly dust it with flour. Roll the dough out to 1″ thickness. 
• Use a 2 1/4″ donut cutter to cut out 12 donuts. Save the middles and scraps to fry up as donut holes.
• When the oil reaches 350-360 degrees, carefully add 3-4 donuts at a time. Do this by lowering the donut into the oil, then gently dropping it away from your body.
• The donuts will sink to the bottom of the oil, then float to the top after 30-45 seconds. Once the donuts are floating, let them cook on that same side for 2 more minutes, then flip and cook on the opposite side for another 2 minutes. 
• Remove from oil and place on the cooling rack.

For the Lemon Glaze

• While the donuts cool, make the lemon glaze. Use a wide but shallow bowl to whisk all of the glaze ingredients together until smooth. 
• Once the donuts are cool enough to handle, dunk them into the glaze coating the entire donut with the glaze.
• Return the donut to the cooling rack to allow the glaze to set up.

For the Lemon Cream Cheese Frosting

• In a small/medium mixing bowl, whip together the butter, cream cheese, and vanilla extract with a whisk or an electric hand mixer until smooth.
• Mix in the powdered sugar until smooth.
• Add the lemon juice and lemon zest and mix until combined.
• It should be super soft and silky, but not runny. If it’s too thin, add 1-2 TBSP of powdered sugar until it reaches your desired consistency. 
• Add about 1.5 TBSP of the lemon cream cheese frosting to the center of each donut. Use an offset spatula or the back side of a spoon to spread the frosting almost to the edge.
• Add 1 tsp of lemon curd to the center and swirl it into the frosting.
• Top with extra lemon zest and enjoy immediately.