檸檬罌粟籽蛋糕 Lemon Poppy Seed Cake

材料 Ingredients

中筋麵粉 All-purpose flour 1 杯 cup 鹽 Salt 1/4 小匙 tsp 泡打粉 Baking powder 1 小匙 tsp 蘇打粉 Baking soda 1/2 小匙 tsp 蛋 Egg 3 個 ea 白砂糖 Granulated Sugar 3/4 杯 cup 香草精 Vanilla extract 1/2 小匙 tsp 酸奶 Sour cream 1/4 杯 cup 新鮮檸檬汁 Fresh lemon juice 1/4 杯 cup 檸檬皮屑 Lemon zest 2 大匙 Tbs 罌粟籽 Poppy seed 1 大匙 Tbs 融化奶油Melted butter 1/2 杯 cup 6 杯容量烤模 6 Cup cake pan 1 個 ea

註﹕照片中是用7“邦特烤盤。
Note: The picture shows a 7" Bundt cake pan.

做法﹕

1.	將剛從冰箱取出的蛋放在120˚F (48˚C) 溫水中浸泡30分鐘 (如是室溫的蛋，浸10分鐘即可)。
2.	如果使用邦特蛋糕模，在內層抹上薄薄一層油，再刷上麵粉。如用其它烤模，則在底部刷上薄薄一層油，再鋪上不沾粘烘培紙。
3.	烤箱預熱到350°F (175°C)。把麵粉，鹽，泡打粉和蘇打粉篩到盆裡並攪拌均勻。
4.	攪拌機裝上球狀腳，蛋和糖放進攪拌缸內。先用速度9打4分鐘再用速度6打5分鐘，打到蛋糊呈泛白，體積脹大3杯，蛋糊流下來時有清楚的摺痕。機器開著，速度轉成1，倒進香草精，酸奶油，檸檬皮屑，檸檬汁和罌粟籽拌勻。
5.	分兩批將第3點的乾粉倒進蛋糊，用橡皮刀從盆邊由下往上輕輕翻拌直到乾粉与麵糊充分混合。請勿過度攪拌以免出筋影響蛋糕軟度。
6.	舀出1/4麵糊用橡皮刀与融化的牛油拌勻,再倒回麵糊盆裡。從盆邊由下往上輕輕翻拌直到牛油与麵糊充分混合，切忌過度攪拌。
7.	把蛋糕糊倒入模具。將模具在檯面上敲幾下敲出氣泡。
8.	蛋糕糊放進烤箱 中層烤約30分鐘，或烤到插入牙籤拔出後牙籤上未沾有麵糊。
9.	蛋糕烤好後，讓其冷卻15分鐘。用扁平薄刀沿著烤盆邊緣刮一圈，然後將蛋糕倒扣到架子上。撕掉底部的烘培紙，等涼透後切片食用。

PROCEDURE:

1.	Place the eggs that are right out from the fridge in 120˚F (48˚C) water for 30 minutes (10 minutes for the eggs that are in room temperature.).
2.	If using a Bundt cake pan, grease and flour the pan. Otherwise, grease the bottom of the cake pan and cover the bottom with a piece of parchment paper.
3.	Pre-heat the oven to 350°F (175°C)。Sift the flour, salt, baking powder and baking soda into a bowl and mix well.
4.	Attach a wire-whip to the mixer. Place the eggs and sugar in the mixing bowl. Beat at speed 9 for 4 minutes, then beat at speed 6 for 5 minutes. The egg mixture should be pale, triple its size and reach the ribbon stage. Turn the speed to 1, with the mixer running, add the vanilla extract, sour cream, lemon zest, lemon juice and poppy seeds. Mix until combined.
5.	Add the dry ingredients from point (3) to the egg mixture in two batches. Use a rubber spatula t to gently fold the mixture in a down-cross-up-and-over motion until the flour and egg mixture are well blended. Do not over-mix.
6.	Mix ¼ of the batter with the melted butter in a separate bowl. Pour the mixture back to the batter. Again, gently fold the batter in a down-cross-up-and-over motion until the oil and batter are incorporated. Do not over-mix.
7.	Pour the cake batter into the cake pan. Knock the pan on the counter several times to get rid of the air bubbles.
8.	Bake the cake on the middle rack of the oven until a toothpick comes out clean after you inserted it into the center of the cake, about 30 minutes.
9.	Remove the cake from the oven and wait for 15 minutes. Use a flat thin knife to cut around the edges of the pan, then invert the cake onto a cooking rack. Remove the parchment paper. Slice the cake after it completely cools down.

最後更新 (Last Update): 05/26/2014
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