LEMON DRIZZLE DOUGHNUT CAKE.
I had another birthday cake request off one of my mums good friends from work. She wanted a lemon drizzle cake so as usual, I decided to go all out. Who wants to ask for a lemon drizzle cake for their birthday and only get your average lemon drizzle cake? It just won’t do. This cake is ridiculously moist. The sponge tastes of tangy lemons and is sandwiched together with a homemade lemon curd and mascarpone filling. The cake is then topped with baked lemon drizzle doughnuts which are so so naughty but taste so so SO good. Interested? Sit tight and read on…
FOR THE CAKE YOU WILL NEED:
FILLING: 2 large egg yolks, 2 lemons - juice and finely grated zest, 30g unsalted butter, 125g mascarpone, 75g caster sugar.
LEMON SPONGE: 2 lemons - finely grated zest, 200g unsalted butter - cubed and softened, 200g caster sugar, 3 medium eggs - beaten, 200g self raising flour - sifted.
SYRUP: 4 lemons - juiced, 75g granulated sugar.
FOR THE DOUGHNUTS YOU WILL NEED:
6 hole doughnut pan - I ordered mine off Amazon!
DOUGHNUTS: 225g plain flour, 1 1/2 tsp baking powder, 125g unsalted butter - softened, 115g caster sugar, 1 egg - beaten, 180ml milk, 1/2 a lemon - juiced.
LEMON DRIZZLE: Juice of 2 lemons, 150g caster sugar.
ICING: 150g icing sugar, water to mix.
OPTIONAL: Happy birthday candles!
1. Preheat the oven to 180c/gas mark 4. I wouldn’t use the fan setting on your oven because it may dry out your sponge.
2. Start by making the lemon curd for the filling. Beat the egg yolks with the sugar using a wooden spoon in a small saucepan until smooth. Beat in the lemon juice, grated zest and butter, and heat for 3-4 minutes, stirring all the time until it thickens. Once thick, allow to cool; cover and chill until needed.
3. Grease a 20cm, round, springform cake tin and base-line with a disc of baking paper. Place the sugar, softened butter and lemon zest in a mixing bowl and beat with a wooden spoon or an electric hand mixer. The result should be pale in colour, with a really light and fluffy texture.
4. Now start adding the beaten egg. Add it in stages, beating in after each addition. Finally, fold in the flour. You will be left with quite a thick mixture but don’t worry because this is what you want. Spoon the mixture into your prepared tin and bake for 35-45 minutes until it is shrinking away from the side. Test it with a skewer to see if the mixture is cooked in the centre; it should come out clean or with crumbs, not with any mixture. Once out the oven, prick all over with a cocktail stick around 20 times.
5. Make the syrup by stirring the strained lemon juice into the sugar so that it dissolves a bit, but not fully. Drizzle all over the cake whilst it is still in the tin but do it slowly, waiting a few moments before adding any more so that it all sinks in. It should leave a slight crust on the cake as it sinks in. Leave for 10 or so minutes and then remove from the tin and place on a wire rack to cool completely.
6. Using a knife (serrated is best), slice the cake in half horizontally and set it aside. Finish off the filling by placing the mascarpone in a small bowl and swirling in the lemon curd you made earlier. Lift off the top half of the cake and spread the base with the filling. Replace the top half. Cover the cake and leave it at room temperature. If you aren’t intending on eating the cake the same day then I would perhaps leave adding the filling until as late as possible!
1. In a large bowl sift and mix together the flour and baking powder then add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
2. In a jug, lightly whisk the egg, milk and lemon juice then gradually add the liquid to the flour mixture, beating well during each addition until the mixture is creamy and smooth.
3. Grease your doughnut tin and then carefully spoon the mixture into each mould. I filled each with approx 3/4 full as they will rise when baking. Bake for 20-25 minutes until they are starting to show signs of turning a light golden brown colour. Remove from the oven and allow to cool for 10 minutes. Note - I had enough mixture to make 12 doughnuts in total so just repeat the process over again with the next batch!
4. Remove each doughnut from its mould and place all of them on a baking tray to cool completely. Whilst that is happening, make the lemon drizzle. Place the lemon juice and caster sugar in a pan and heat gently. Once the sugar is completely dissolved, bring to the boil and then turn off the heat and allow to cool.
5. Prick each doughnut with a cocktail stick several times and then drizzle the lemon drizzle over each one - HAR HAR. Ensure each doughnut is coated. Leave them to soak up the flavour for about ten minutes and then arrange however many you want on top of the cake.
6. Mix your icing sugar with some water until you get a nice runny consistency and then drizzle all over the doughnut stack and allow to run down the sides of the cake. Add your happy birthday candles to the doughnuts and…
…Lemon Drizzle Cake complete.