Lemon Drizzle Whipped Cream Filled Giant Doughnut, perfect any time of the year. Most especially when shared with friends and a great cup of tea. Recently having seen a list of the most popular cakes depending on season, there wasn’t any surprise when Lemon Drizzle made all four lists.
Since this week is National Doughnut Week, a baked giant doughnut was the desired way to celebrate in our home. Honestly though, it’s never difficult eating a doughnut! Still this had to be a celebratory doughnut. As mentioned before, lemon drizzle is not only the Nation’s favourite, it is ours too, here at home.
Light, lemon sponge, filled with the best lemon curd from Hawkshead Relish piped, whipped cream. Topped with another deliciously lemon sponge and then drizzled in fresh lemon icing. Finally, finished with colour co-ordinating sprinkles, for fun and added crunch.
The silicone moulds needed to bake this giant doughnut are available online, Amazon or from Lakeland. Inexpensive and easy to use, I can guarantee you will not regret buying. If that is beyond your means then this doughnut can be baked in two 7-8″ sandwich, cake tins. Perhaps add the moulds to a birthday or Christmas list?
Due to the flavour and presentation of this bake, it is perfect to serve for dessert, or any time you have friends or family pop round.
Recipe: Lemon Drizzle Whipped Cream Filled Giant Doughnut serves 8-10
200g/7oz Unsalted Butter softened to room temperature – plus a little extra to grease the moulds
200g/7oz White Caster Sugar
1/8th tsp Salt – I use Maldon
5 Large Free Range Eggs
1tsp Vanilla Extract – I use Nielsen-Masey
200g/7oz Plain White Flour
2tsp Baking Powder – note Waitrose is gluten free
1 Large Lemon scrubbed clean – zest of whole lemon and juice of half used in the Sponge batter
Filling and Icing:
3-4 tbsp Lemon Curd – I use Hawkshead Relish
1/2 juiced lemon – see above
200g/7oz Icing Sugar
Optional – Yellow Gel Food Colouring – I use Wilton
300ml Double/Heavy Cream
Sprinkles of your choice
Method: Preheat the oven to 160C/140C fan, gas mark 3
- First of all, grease the silicone moulds well, with softened butter.
- Now into a large bowl add the caster sugar, butter and salt. Whisk/beat until very pale and fluffy.
- Next, add the vanilla extract, lemon juice and sift in the flour and baking powder. Lastly add the lemon zest.
- Finally mix all of the ingredients on slow, or by hand. This is called the all-in-one method and works particularly well with this recipe.
- Divide the mixture between the two moulds and place them on baking trays. Unless you’re trays are large enough to accommodate 2 moulds without squishing them.
- Place the baking trays, evenly spaced in the preheated oven.
- The doughnut sponge will take between 30 and 40 minutes to bake.
- The sponge is baked when golden in colour and springs back from a light touch.
- Once baked remove the moulds from the oven. Allow to cool for 5 minutes and then turn out the doughnut sponge halves onto a cooling rack.
- While the sponges are cooling, the lemon drizzle icing can be made.
- Weigh the icing sugar into a bowl containing the juice of half a lemon.
- If desired add, no more than the tip of a cocktail stick, which has been dipped in yellow gel food colouring.
- Stir vigorously, ensuring a uniform colour. If the icing seems too thick to drizzle add a drop more lemon juice or cold tap water.
- Cover the icing with cling film placed directly in contact with the top of the yellow icing. Doing so stops the icing from drying out.
- For the whipped cream, pour 300mls of cold cream into a bowl. Whisk lightly until the cream just holds a stiff peak.
- Place the whipped cream into a piping bag fitted with a round piping nozzle, approximately 1cm diameter. Place the piping bag into the fridge until needed.
- When the sponges are completely cool, decide which one will be the top and the bottom of the doughnut.
- Place the bottom doughnut sponge, flat side up on a serving plate.
- Spoon the lemon curd on top and spread with a knife so that it covers evenly.
- To pipe the whipped cream, firstly see the picture below. Start just inside the outside edge, piping single ‘blobs’ around the outside. Continue with two more rows of piped cream, until the base is prettily covered.
- Now place the top of the doughnut evenly on to the base.
- Spoon the lemon drizzle on to the top sponge, leaving any drips as they add to the finished look.
- Scatter sprinkles over the drizzle icing while it is still wet. This ensures that the sprinkles will stick to the icing.
- Finally stand back and admire your beautiful handiwork!
- Serve this delicious doughnut chilled and with a smile.
Such a sunny and beautiful treat. Why wouldn’t you want to share it?
If you have enjoyed this recipe for a Lemon Drizzle Whipped Cream Filled Giant Doughnut then you may also like these:
I hope these delicious recipes have shown how versatile the silicone doughnut moulds can be?
The gluten free recipe for the Strawberry Doughnut, should also work well for both the Raspberry and Lemon Drizzle. Please ensure that any decorations, baking powder are certified gluten free. I am sure that anyone on a restricted diet, would be thrilled with a giant doughnut as a birthday cake!