Pre-heat the oven to 375 and spray a 6 well donut pan well with cooking spray. Whisk the flour, sugar, baking powder, cinnamon, mahlab, cardamom, nutmeg and salt together in a bowl and set it aside. Then set up a stand mixer with the paddle attachment. Combine the milk, vegetable oil, lemon juice, rose water, lemon zest and egg in its bowl and beat them together until fluffy. Then slowly add in the dry ingredients until you have a soft, sticky batter. Scoop the batter into a piping bag and pipe the batter evenly in the donut pan, filling each one about halfway. 

Bake the donuts for about 10-15 minutes, until they are springy and just golden. Let them cool. While the donuts bake and cool, make the glaze by stirring the powdered sugar, lemon juice and rosewater together until it is a smooth, easily pourable glaze. Dip each donut into the glaze to cover them halfway and place them on a plate. Sprinkle each donut with ground lavender on top and serve! They also keep well sealed for a couple of days in the refrigerator. Enjoy!!