在精品区翻到舌尖上的冰火这个贴子，冰火中的美食的确让人垂涎不已，可惜楼主勾起我们的食欲后便弃贴而去，让人扼腕叹息。本人不才，愿尝试继续上一个楼主未完成的大业。
图文皆转载自TheInn at the Crossroads，冰与火之歌的官方美食blog。我将把英文原文与中文翻译一同放上来，以便各位吧友讨论，指正。
此贴慢更，但绝不弃坑。

柠檬蛋糕

“Latercame sweetbreads and pigeon pie and baked apples fragrant withcinnamon and lemon cakes frosted in sugar, but by then Sansa was sostuffed that she could not manage more than two little lemon cakes,as much as she loved them. “
“之后又上了甜面包、鸽肉馅饼、散发肉桂香气的烤苹果和撒满糖霜的柠檬蛋糕，可珊莎已经吃得太饱，勉强撑下两个小柠檬蛋糕后就再也吃不下了。“
冰火中出场率最高的美食，非柠檬蛋糕莫属。今天要介绍的柠檬蛋糕有三个版本，分别为中世纪，伊丽莎白时代与现代版。哪一版最符合你心目中柠檬蛋糕的形象呢？

MedievalLemon Cakes 中世纪柠檬蛋糕

“Takefine flowre and good Damaske water you must have no other liquor butthat, then take sweet butter, two or three yolkes of egges and a goodquantity of Suger, and a fewe cloues, and mace, as your Cookes mouthshall serue him, and a lyttle saffron, and a little Gods good about asponfull if you put in too much they shall arise, cutte them insquares lyke vnto trenchers, and pricke them well, and let your ouenbe well swept and lay them vppon papers and so set them into theouen. Do not burne them if they be three or foure dayes olde they beethe better.”
-Dawson, Thomas. The good huswifes Iewell. London: Edward White, 1596.
（注：因为此段是用中古英语写的，所以翻译难免连蒙带猜，如有不到之处，还望各位吧友包涵。）
“使用最精细的面粉与上好的大马士革玫瑰水〔来和面〕，不要使用除此以外的任何液体，然后加入甜奶油，两或三个蛋黄，糖，几枚丁香，肉蔻适量，番红花适量，鹿角粉适量。将发好的面切成方形并在上面扎出洞眼，把炉子扫干净，用纸垫好蛋糕底部，然后把它们送入烤炉里。注意不要让它们烧焦。将它们放置三到四天风味更佳。“
-摘自： ThomasDawson，Thegood huswifes Iewell. London: Edward White, 1596.
OurChanges: To make these lemony cakes, we added lemon zest to thedough, and basted the finished cookies in a lemon-honey sauce. Wealso took out the rosewater to eliminated possible flavor rivalry.
TheInn at the Crossroads的两位女士对以上的食谱进行了改良，以使其更符合现代人的口味：在面里加入柠檬皮，将烤好的蛋糕上刷上一层用柠檬汁与蜂蜜做成的糖浆，并将玫瑰水从食谱中去除，以免玫瑰水的味道喧宾夺主。
Ingredients:
3 Tbs. butter, softened
1/4 heaping cup sugar
3 egg yolks
zest from one lemon
1/2 tsp. hartshorn (or baking soda), dissolved in 1 tsp. of hot water
1/4 tsp. each salt, cloves and mace
pinch saffron
1 1/4 cup sifted all-purpose flour
juice from one lemon
1 tbs honey
材料
3汤匙软黄油
4分之1杯白糖
3个蛋黄
1个柠檬的皮，擦成细丝
半茶匙鹿角粉或发粉，溶解在1茶匙热水里
4分之1茶匙食盐
4分之1茶匙丁香
4分之1茶匙肉蔻
番红花少许
1又4分之1杯面粉
1个柠檬的汁
1茶匙蜂蜜
Cream together the butter & sugar until smooth; beat in the egg yolks. Blend in the dissolved hartshorn or baking soda, then the zest, salt & spices. Stir in the flour and work until a ball of dough is formed. Knead gently until smooth, working in more flour if necessary.
将黄油与糖搅拌至顺滑，加入蛋黄打匀。拌入溶解的鹿角粉或发粉，再加入柠檬皮，盐与香料。最后加入面，然后把面和均匀，需要的话可以加入更多面粉。
Roll out the dough on a floured surface to a 1/4 ” thickness. With a floured butter knife, cut the dough into small squares or rectangles. Make decorative vent holes on the cakes by pricking with a fork, then place them on a baking sheet lined with parchment paper.
将面擀至约4分之1英寸厚，并用一把沾面的黄油刀将其切成一个一个小方形。用叉子在它们的表面上扎出装饰性的小孔，然后把它们放到铺上烘烤纸的烤盘上。
Bake in a preheated 300° F oven for 14-15 minutes until just done. Be sure that they do not brown on the bottom. Cool on a wire rack. While they are cooling, mix the lemon juice and honey together in a pan on the stove, over low heat. Let cool slightly before brushing onto cakes, and store in an air-tight container.
在预热至150摄氏度的烤箱里烤14到15分钟，小心不要将底部烤焦。出炉后放在烤架上晾凉。将柠檬汁与蜂蜜用小火煮成糖浆，让糖浆冷却一下，再将它刷在蛋糕上。密封保存。

楼主，有没有那个割开以后鸽子满天飞的菜

感觉要哭了，lz加油

好幸福。。。坐等更新。

呜啊~LZ请继续多久我都等！

坐等佛雷派

感谢分享!读过冰火后也试着烤过几次山寨柠檬蛋糕，来这边学习了!

Elizabethan Lemon Cakes 伊丽莎白式柠檬蛋糕

Ingredients:
3 Tbs. warm ale
2 1/2 tsp. instant yeast
1/2 stick unsalted butter (4 Tbs.)
3/4 cup sugar
2 eggs, beaten
1 tbs. poppy seeds
juice and zest of 1 lemon
~2 cups unbleached flour
1/8 tsp. salt
材料:
3汤匙爱尔啤酒（麦芽啤酒），温热
2茶匙半干酵母
半条无盐黄油 （4汤匙）
3分之4杯白糖
2个蛋，搅拌均匀
1汤匙罂粟籽
1个柠檬的汁与擦成细丝的皮
约2杯未漂白面粉
8分之1茶匙盐
Dissolve yeast in warm ale, along with 1 Tbs. of the flour mixture. Your yeast should bubble up after a few minutes, indicating that the yeast is active.
将干酵母与1汤匙面粉溶解在温热的爱尔啤酒里。如果酵母几分钟后开始冒泡泡，就代表已经在发酵了。
In a separate bowl, cream together the butter and sugar. Beat in eggs and seeds, followed by the lemon zest and juice. Gently add the yeast to this mixture, then begin to fold in the flour and salt. Use as much flour as is needed to make a smooth, thick batter. Grease your cupcake pan, and fill the cups 2/3 full. Bake in middle of oven at 350° F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before turning onto a cake rack.
在另外一个碗里将黄油与糖搅拌至顺滑。拌入蛋与罂粟籽，随即加入擦成细丝的柠檬皮与柠檬汁。小心地将酵母倒入混合物中，然后加入盐与面粉，将面和成面糊。用油擦好烤纸杯蛋糕用的烤盘并将面糊倒入烤盘中至2分之3满。在180摄氏度的烤箱中层烤15到20分钟，或直到一根插入蛋糕中间的牙签不再沾上面糊为止。让烤好的蛋糕稍微冷却，然后移到烤架上。
For an extra lemony kick, try topping your cakes with lemon curd!
喜欢浓厚一点的柠檬味道的话，可以在烤好的蛋糕上加上英式柠檬酱。

技术贴