Preheat oven to 350°F. Spray one 6-count nonstick donut pan and one mini muffin pan (for donut holes) with cooking spray or grease them; set pans aside.

In a large bowl whisk together 1 large egg and 3/4 cup granulated sugar until combined. Add 6 ounces Greek yogurt, 1/4 cup canola or vegetable oil, 1 tablespoon lemon zest, 1 tablespoon lemon extract (measure 1 tablespoon — use lemon extract, not lemon juice or lemon oil), and a few drops of yellow food coloring if using. Whisk until the mixture is smooth.

In a separate bowl combine 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Add the dry ingredients to the wet ingredients and fold with a spatula or stir gently with a spoon until just combined. Do not overmix.

Transfer batter to the prepared pans. Fill each donut cavity about 3/4 full. You can spoon batter directly into the pan or put batter into a large zip-top bag, seal, cut a corner, and pipe into the cavities. For the donut holes, use a 2-tablespoon cookie scoop and fill each scoop with about 1 heaping tablespoon of batter before releasing into the mini muffin pan.

Bake at 350°F for about 13 to 16 minutes, or until the donuts and donut holes are set and springy to the touch. Donut holes may finish slightly sooner (they were done at 14 minutes in the original test). Ovens vary, so check for doneness.

Remove pans from the oven and allow the donuts and donut holes to cool in the pans for about 5 minutes. Then remove them from the pans and let them cool further on a wire rack or plate while you make the glaze. They can be glazed warm or at room temperature.

To make the glaze: put 1 cup confectioners’ sugar in a small bowl. Slowly drizzle in 3 tablespoons lemon juice while whisking until smooth and the glaze reaches your desired consistency. You may adjust slightly (a little more lemon juice for thinner glaze, or a bit more confectioners’ sugar for thicker glaze) as needed.

Dip the top of each donut and donut hole into the glaze, letting excess drip back into the bowl. Place glazed donuts on a wire rack or plate and allow the glaze to set for a few minutes before serving.