…Yesterday you told me ‘bout the blue blue sky
And all that I can see is just a yellow lemon tree
I am turning my head up and down
I am turning turning turning turning turning around
And all that I can see is just another yellow lemon tree…
Humming the Fool’s Garden song, I am ignoring the liquid sunshine on the West Coast and all that I can see is just a yellow lemon tree…
I think about the lemon tree that my aunt is growing in her yard. I remember our joy when the tree would harvest a single lemon with the most vibrant yellow color. Going to the tree and looking at the fruit would become like visiting a museum exhibit.
Lemons have always been special for me! Reading the recipe for the lemon loaf cake, I knew that I had to make some changes, to add that extra zing, that lemony oomph. Cardamom, roasted pistachios, and white chocolate did the trick!
With a whisk and a mixing bowl I went old school from start to finish.
This is a slice of the cake with my trio of add-on ingredients.
Note: I added cardamom, pure vanilla, Jamaican rum, and lemon juice to the cake batter. I increased the amount of baking powder to 1 teaspoon and reduced the amount of granulated sugar to 1 ¼ cup. I used 200 gr cake flour and 70 gr pistachios, roasted at 325F for 8 min and finely ground. Since I did not have heavy cream on hand, I opted for 2% milk. Melted white chocolate is on top.
You would need to use an aluminum baking pan for this recipe. If you are using glass loaf pan, you would need to decrease the oven temperature by 25 degrees or so.