Pistachio Pound Cake Recipe

Name: Pistachio Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread; 1 1/2 cups all-purpose flour; 1 1/2 cups cake flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 1/4 cups unsalted butter, at room temperature; 3/4 cup cream cheese, at room temperature; 1 cup shelled pistachios, finely ground; 3 cups granulated sugar; 6 large eggs, at room temperature; 2 teaspoons vanilla extract; 3/4 cup pistachios, roughly chopped; Icing; 1 1/4 cups powdered sugar; 3/4 cup heavy cream; 1 teaspoon lemon juice, fresh squeezed; 1/2 cup pistachios, chopped, for garnish (optional); Bread

Servings: persons

Bread
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups unsalted butter, at room temperature
3/4 cup cream cheese, at room temperature
1 cup shelled pistachios, finely ground
3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 cup pistachios, roughly chopped
Icing
1 1/4 cups powdered sugar
3/4 cup heavy cream
1 teaspoon lemon juice, fresh squeezed
1/2 cup pistachios, chopped, for garnish (optional)
Bread

1
Preheat oven to 325u00b0 F. Prepare two loaf pans by lining each with parchment paper, spraying with cooking spray and dusting them with flour. Set aside. In a medium bowl combine the flour, baking powder and salt. Set aside.
2
In the bowl of an electric mixer, fitted with the paddle attachment, beat together the butter, cream cheese, and finely ground pistachios. Allow the ingredients to cream together for about 5 minutes, on medium high. Reduce speed to low. Slowly stream in the granulated sugar and continue to beat on medium-high until the mixture is light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Once the mixture is completely smooth, add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix once more.
3
Reduce speed to low and carefully add the reserved flour mixture; beat until just combined. Do not overmix the batter at this point. Fold in the chopped pistachios. Divide the batter among the prepared pans, and smooth out the tops with a rubber spatula. Bake for about 1 hour and 35 minutes, rotating the pans halfway through baking. The loaves should be golden brown and a toothpick inserted in the middle should come out clean. Let the cakes cool on a rack for about 20 minutes. Unmold and discard the parchment paper. Allow the cakes to cool completely before frosting.
4
To make the glaze: Combine the powdered sugar, heavy cream and lemon juice in a bowl. Whisk until completely smooth. Drizzle cakes with icing and sprinkle with chopped pistachios, if desired. Serve right away. Any leftovers can be wrapped well with plastic or stored in an airtight container, at room temperature for a couple days. Enjoy!

2093

kcal

Calories

105

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Bread, 1 1/2 cups all-purpose flour, 1 1/2 cups cake flour, 1 teaspoon baking powder, and more.

Yes, Pistachio Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Pound Cake

How did you like this recipe?

Frequently Asked Questions