最近天氣一直都很棒﹐陽光普照﹐心情特好﹗﹗
親戚說趁天氣好﹐一定要去公園烤肉一下﹐不要浪費了天公伯給我們的好天氣。去烤肉的前一天晚上﹐人妻Ana我手忙腳亂很賢慧地烤了蛋糕。
為什麼選檸檬口味的蛋糕呢﹖因為很久以前我做過一次﹐非常簡單﹐吃過的朋友也很捧場地說好吃﹔很多美國人家院子裡就種有檸檬﹐常常有免費的檸檬吃。我是臨時起意想要做檸檬蛋糕﹐沒有跟朋友要免費檸檬﹐就到超市拎了8顆回家。
回到家準備大顯身手﹐上網查食譜時﹐發現不記得以前用的是哪一個食譜......就非常不負責隨性地挑了一個看起來還不錯的食譜﹐看了一下需要的材料﹐才發現還需要buttermilk﹐還好附近就有超市﹐噴出去買再噴回來﹐洗好手準備開始啦~~
Ana我沒有拍做蛋糕過程的照片﹐為什麼呢﹖因為手忙腳亂很認真專注的在做蛋糕啊~~ 刮檸檬外皮、擠檸檬汁、蛋一顆顆打﹐量麵粉、泡打粉、蘇打粉﹐又是電動攪拌器﹐又是橡皮刮板﹐廚房流理台上一片混亂﹗
不知道是不是因為用不一樣的食譜﹐這次所有的材料加在一起之後﹐豪~~~大一盆啊﹗﹗﹗用電動攪拌器時﹐一時沒注意﹐開動馬達時﹐麵粉糊噴的到處都是........ 還好很大一盆﹗可以裝滿3個蛋糕盒子﹗﹗
這是烤好的樣子﹐等放涼後隔天早上帶出門時還用美美的蛋糕袋子裝起來﹐但是也沒有記得要照像。 XDD
倒是烤肉時﹐有朋友問這是誰買的蛋糕﹖我想沒人買蛋糕來啊﹐親戚說﹕「是這個嗎﹖ (指著我的檸檬蛋糕) 這是Ana昨天晚上烤的啦﹗」沒想到有人不相信﹗我說不要被外包裝的袋子給騙了﹐話說大創賣的蛋糕袋子還真的很好看唬人很好用﹗
烤肉烤了好幾小時﹐大夥兒非常享受陽光、藍天和微風﹐等到大家想換口味吃甜點時﹐切了檸檬蛋糕來吃﹐朋友們真是好心腸﹐大家都說好吃﹗
慣例還是要問巴西老公Maracujá 檸檬的葡萄牙文怎麼說。其實去買檸檬時﹐就問了 ”去買檸檬” 怎麼說﹐結果我只記得檸檬﹐“買”怎麼說卻想不起來。算了﹐檸檬蛋糕的檸檬才是主角。做好了蛋糕﹐我又問 ”檸檬蛋糕” 怎麼說﹐Maracujá 這次是一個字一個字慢慢教﹐「第一個字﹐波蘿﹔第二個.....」﹐沒等老公講完我便打斷了教學﹐我說﹕「等一下﹐第一個字是什麼﹖」﹐「波蘿」﹐這到底是中文還是葡文啊﹖波蘿﹖波蘿麵包嗎﹖我重複了一次「波蘿﹖」﹐「對﹗很棒﹗」不會吧﹖波蘿麵包的波蘿﹖又耍我了吧﹖我問﹕「波蘿是什麼意思﹖」﹐Maracujá 說﹕「就是cake的意思。」這下波蘿麵包變成了波蘿蛋糕了~~ 好吧﹐波蘿就波蘿吧﹗
大家來學葡萄牙文
檸檬的葡萄牙文是limão
蛋糕的葡萄牙文是bolo (泥砍砍﹐發音不就是「波蘿」嘛~~~)
檸檬蛋糕的葡萄牙文是bolo de limão
p.s.
檸檬蛋糕的食譜是參考 Food Network 中廚師 Ina Garten 的食譜。連結如下﹕
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html
如果看不到的﹐我把食譜列在下面了。補充一下﹐食譜的最後兩個步驟我省掉了﹐因為我不是很確定加了糖的檸檬汁再撒在蛋糕上會不會太甜或太酸﹐我也不喜歡最後再加的糖汁﹐我覺得會好甜﹐所以通通省略﹗
p.s.s
再補充一下﹐人妻我有點囉唆齁~ XD 我用了6顆的檸檬擠了剛好3/4 杯的檸檬汁﹐檸檬皮則是刮了8顆的檸檬才有1/3 杯的量﹐做出來的蛋糕檸檬味算是滿重的﹐不過也非常香﹐怕酸的朋友可以加點水稀釋檸檬汁到 3/4 杯的量﹐喜好自己調整哦~
Lemon Cake
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
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