1. Preheat the oven to 350F/ 180C and coat the donut pans with baking spray.

2. Add the flour, granulated sugar, baking powder, salt and lemon zest to a large bowl. Stir to combine.

3. Make a well in the center of the dry ingredients, then add the whisked eggs, milk, Meyer lemon juice, oil and melted butter to the bowl. Begin by whisking to incorporate, then switch to a spatula to gently fold the rest together just until the ingredients are combined. Do not overmix.

4. Place the batter into a piping bag, large ziploc bag, or even a measuring cup. Snip off the tip of the bag with a scissors. And pipe or carefully pour the batter into the wells of the pan, filling each about 3/4's full. (If you have batter left over, reserve it and repeat for another batch once the pans are out of the oven.)

5. Bake the donuts for 8-10 minutes then let them rest for 5 minutes in the pan, before removing them & placing on a cooling rack. Let all of the donuts cool while making the glaze.

To make the Vanilla-Blood Orange Glaze

1. In a medium bowl, combine the confectioners' sugar, salt, milk, vanilla and 2 tbsps of the blood orange juice. Stir until smooth, adding more blood orange juice as needed needed. (If you don't have blood orange juice, you can use more milk & a touch of pink food coloring if desired.)

2. Once the donuts have cooled, but are ever-so-slightly still warm, dip the donuts into the glaze and set them on a wire rack placed over parchment paper. If adding sprinkles, do so immediately or the glaze will set. Or, after all are dipped, use any extra glaze to add a little drizzle where you want the sprinkles to be.

3. The donuts are best fresh, the day they are made. Store any leftovers if needed in an airtight container in the refrigerator.