• Preheat your oven to 375°F (190°C).  Lightly grease a donut pan with cooking spray or butter and set aside.
• In a large microwaveable bowl, melt the butter. Then, mix in the sugar and lemon zest and put it aside to cool slightly.
• In a separate bowl, whisk together the milk, lemonade, egg and food coloring until everything is well combined. I know this mixture might look a little odd and the lemonade will cause the milk to curdle slightly but I promise it’s totally ok!
• Into the butter mixture, add the baking powder and baking soda. Stir to combine.
• Lastly, gently but swiftly, fold in the flour and the liquid ingredients, continuing to fold just until combined. There may be a few spots that don’t get any food coloring, which is completely fine as you definitely don’t want to over mix the batter.
• Scoop about 3 heaping tablespoons into each well-greased donut cavity, using a spoon to evenly spread the batter around (you can also gently tap the entire pan on a counter top a few times once you’ve filled all the donut cavities up).
• Bake for 8-9 minutes, or until the donuts are springy to the touch. Allow them to cool in the pan for 5 minutes before removing them to a baking rack to cool completely.

For the icing:

• While the donuts cool, in a small bowl, whisk together the powdered sugar, drop of food coloring and 3 tablespoons of lemonade until smooth.
• If you prefer a thinner glaze I would do just 1 cup of sugar, but if you like a glaze that is thicker add in more sugar. Once the donuts are cool, drizzle or spread on the glaze and, if desired, decorate them with sprinkles, lemon zest, etc.