Preheat oven to 400 degrees F / 200º C. Grease the doughnut pan really well. Also keep 2 baking sheets (larger than the pan handy).

In a blender, add the chic pea flour, corn starch, salt, 1/2 tsp baking powder and zest.

Add the wet ingredients and blend until the sugar is combined and the batter is smooth, like pancake mixture. Add not more than total of 2/3 cup liquid(water and lemon juice).

Add the remaining baking powder and baking soda and pulse a few times to combine or use a spoon to mix in well. Let the mixture sit for a minute to get slightly frothy. The lemon and baking powder will react to make the batter frothy.

Pour into prepared donut pan. Fill not more than 2/3 of the height. Place doughnut pan on a baking sheet. Place another baking sheet on top. This will create chamber where some of the steam will stay during baking instead of escaping.

Bake for 11 minutes, them remove the top sheet and bake for another 4 to 5 minutes. total 15-16 minutes.

Take the pan out and let it sit for a minute, then pat to remove the doughnuts. Let the doughnuts cool completely for 15 minutes.

1. Powder the sugar in a blender with 1 tbsp cornstarch.

Add to a bowl and add 1 to 2 tbsp non dairy milk or lemon juice and a good pinch of salt. Mix until smooth.