日曜日にレモンケーキを焼いたと書いたと思うんですが、写真を撮っておいたので載せておくことにします。これはレモン丸ごとひとつ使ったもので、簡単でした。レシピはAさんがある日突然買ってきたマーサスチュワートの”Living”の雑誌から。マーサさんのレシピはイマイチな時も多いんですが、このケーキのレシピは普通、という感じ。いや、普通のレモンパウンドケーキの味。でもやけに簡単なのであんなに簡単でこの普通の味が出せればいいか、なんて思いますが。それにしても今月のその雑誌は”Welcome back, Martha”なんてなってて、ニワトリちゃんを抱いた彼女がニッコリなんてしてるんですけど、刑務所にいたんですよねぇ、彼女。基本的にはウソをついたのが彼女の罪の大半なんですけど、やはりハイプロファイルになると言動に限りなく注意しなくちゃいけないということなのですね（ってそんな問題じゃないですね）。とかいって私はハイプロファイルになることはないのでウソつき放題かというとそんなことはないんですけど。下の方にケーキのレシピ書いておきます。
Glazed Lemon Pound Cake
Prep time: 15 min. Total time: 60 min.
Serves 4.
This cake doesn’t rise very much, so don’t be surprised if it is shorter than you might expect.
5 tablespoons unsalted butter, softened, plus more for pan
3/4 cup plus 3 tablespoons sugar, plus momre for dusting
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons fresh lemon juice plus finely grated zest of 2 lemons, plus more zest for garnish (optional)
1/4 cup milk
2 large eggs
1. Preheat oven to 350. Butter a 9-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.
2. Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
3. Meanwhile, stir together remainig 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immeidately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
Prep time: 15 min. Total time: 60 min.
Serves 4.
This cake doesn’t rise very much, so don’t be surprised if it is shorter than you might expect.
5 tablespoons unsalted butter, softened, plus more for pan
3/4 cup plus 3 tablespoons sugar, plus momre for dusting
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons fresh lemon juice plus finely grated zest of 2 lemons, plus more zest for garnish (optional)
1/4 cup milk
2 large eggs
1. Preheat oven to 350. Butter a 9-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.
2. Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
3. Meanwhile, stir together remainig 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immeidately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
私は最後のグレーズを作るのが面倒だったのでアプリコットジャムを温めてとろとろにして塗りました。レモンもさわやかでいいですけどさわやかすぎてもイヤかな、と思ったので。焼き菓子好きですが今度はもっとバターたっぷりのを焼こう。