1. In a medium bowl, whisk together the zest and juice of the lemon, sour cream, sugar, eggs and olive oil until smooth.

2. In another medium sized bowl, combine the flours, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until smooth with a spatula.

3. Cover the bowl with plastic wrap and refrigerate for at least one hour.

4. Place a wire cooling rack on top of a baking sheet. Top the rack with a layer of paper towels.

5. Bring the oil to 325 in a Dutch oven. Scoop ¼ cup fulls of the batter into the oil. Cook in batches of 4-5 for 5-6 minutes each or until lightly golden.

6. Transfer the donuts to the paper towel lined cooling rack and repeat with remaining batter.

7. In a small bowl, combine the powdered sugar, milk, lemon juice and zest together until a glaze forms. Make adjustments to each ingredient until you reach the desired consistency.

8. Once donuts have cooled slightly, drizzle glaze over donuts and serve immediately.