1-Preparing the Batter: First, in one bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined. In a separate large bowl, rub 1 teaspoon lemon zest into 1/3 cup granulated sugar to release the oils, then whisk in 1/2 cup whole milk and 1 large egg until the sugar dissolves fully. Next, add 1 tablespoon fresh-squeezed lemon juice and continue whisking to blend everything smoothly.

2-Preparing the Batter: Slowly pour in 4 tablespoons melted and cooled unsalted butter while whisking constantly to create a uniform wet mixture. Gently fold the dry ingredients into the wet ones using a spatula until no flour bits remain, being careful not to overmix for a tender texture. Spoon the batter into a pastry bag, cut a small opening, and pipe it into each cavity of the prepared doughnut pan, filling them about three-quarters full.

3-Baking and Glazing: Bake the donuts for 10-12 minutes, rotating the pan halfway through, until they spring back when pressed and the tops are golden brown. Allow the donuts to cool completely on a wire rack before moving on. For the glaze, pulverize 1/4 cup freeze-dried strawberries in a plastic bag using a rolling pin, then in a bowl, combine 1 cup powdered sugar with the strawberry powder.

4-Baking and Glazing: Start by stirring in 1/4 cup of heavy cream or whole milk, gradually adding the remaining 1/4 cup until you reach the desired consistency. Dip the cooled donuts into the glaze, letting excess drip off, and place them on a rack. Finally, sprinkle with the pulverized 2 tablespoons freeze-dried strawberries for a finishing touch. These donuts are best enjoyed fresh, making them a great option for parties or simple breakfasts.