DIRECTIONS:
Preheat oven to 325 degrees F.
Using a standing mixer or electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes.
Add the eggs one at a time, making sure to incorporate each one.
In a separate bowl, whisk together the flour, baking soda, salt and set aside.
Whisk the vanilla, sour cream, lemon juice and lemon zest in a separate bowl.
Add the flour and sour cream alternately to the egg mixture 1/2 at a time, until combined.
Spoon the batter into greased mini doughnut pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.