Baked Donuts with Lemon and Poppy Seeds {Whole Wheat}

Spray your donut pan maker with cooking spray and preheat it.
In a large mixing bowl, beat the egg, lemon juice, lemon zest, and the Splenda on high with an electric mixer until the mixture is light and foamy. Set aside,
In a separate medium bowl, combine the whole-wheat pastry flour, baking powder, and poppy seeds.
Slowly stir the dry mixture and the sour cream into the egg mixture. Fold gently until well combined.
Drop a tablespoonful of the mixture into each donut spot and close the lid.
While the donuts cook (3-4 minutes a batch), it's time to make the glaze.
In a small saucepan, combine all the glaze ingredients and bring to a boil, stirring constantly.
Boil for 1 minute and remove from heat.
Take your cooked donuts out of the pan and dip right into the glaze, or use a spoon—either works!
DEVOUR!