Pistachio Pound Cake Recipe

Name: Pistachio Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2 cups all-purpose flour plus more; 1 1/2 teaspoons kosher salt; 1 teaspoon baking powder; 1 cup (2 sticks) unsalted butter, room temperature; 2 cups sugar; 5 large eggs; 2 tablespoons fresh lemon juice; 2 tablespoons fresh orange juice; 2 teaspoons finely grated orange zest; 1 teaspoon finely grated lime zest; 1 cup shelled, unsalted pistachios, coarsely chopped, divided

Servings: persons

Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided

1
["Arrange a rack in middle of oven; preheat to 325u00b0F. Coat a 9x5x3"" loaf pan with nonstick spray. Dust pan with flour; tap out excess.", "Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2-3 minutes. Add sugar; beat until well incorporated, 1-2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2-3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.", "Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. DO AHEAD:"]

1199

kcal

Calories

Fat

150

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 12 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 cups all-purpose flour plus more, 1 1/2 teaspoons kosher salt, 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