Pistachio Pound Cakes With Drippy Icing Recipe

Name: Pistachio Pound Cakes With Drippy Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 3 cups all-purpose flour, plus more for dusting; 1 ¼ cups unsalted butter, room temp; ¾ cup cream cheese, room temperature; 1 cup shelled salted pistachios, ground to a paste in a food processor; 3 cups sugar; 6 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 tablespoon coarse salt; ¾ cup coarsely chopped salted pistachios; 1 cup confectioners' sugar; 3 tablespoons confectioners' sugar; ¾ cup heavy cream; 1 teaspoon fresh lemon juice (no sneaking the bottled stuff!); 1 ½ cups unsalted pistachios (chopped into slivers)

Servings: persons

vegetable oil cooking spray
3 cups all-purpose flour, plus more for dusting
1 ¼ cups unsalted butter, room temp
¾ cup cream cheese, room temperature
1 cup shelled salted pistachios, ground to a paste in a food processor
3 cups sugar
6 large eggs, room temperature
2 teaspoons pure vanilla extract
1 tablespoon coarse salt
¾ cup coarsely chopped salted pistachios
1 cup confectioners' sugar
3 tablespoons confectioners' sugar
¾ cup heavy cream
1 teaspoon fresh lemon juice (no sneaking the bottled stuff!)
1 ½ cups unsalted pistachios (chopped into slivers)

1
CAKE:.
2
Preheat oven to 325 degrees.
3
Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
4
Line with parchment; spray parchment, and dust with flour, tapping out excess.
5
With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
6
Reduce speed to medium-low.
7
Gradually add sugar; beat until smooth.
8
Scrape down side of bowl.
9
Beat in eggs, one at a time, and vanilla.
10
Reduce speed to low.
11
Add flour and salt; beat until just combined.
12
Fold in chopped pistachios.
13
Divide batter among pans; smooth tops.
14
Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
15
Let cool in pans 20 minutes.
16
Unmold, and remove parchment.
17
Let cool.
18
ICING:.
19
Whisk all ingredients in a small bowl until smooth.
20
Pour through a sieve into another bowl.
21
Use immediately.
22
Drizzle cakes with icing, and sprinkle with pistachio slivers.

2184

kcal

Calories

105

Fat

285

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.

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

You need 15 ingredients. The key ingredients include: vegetable oil cooking spray, 3 cups all-purpose flour, plus more for dusting, 1 ¼ cups unsalted butter, room temp, ¾ cup cream cheese, room temperature, and more.

Yes, Pistachio Pound Cakes With Drippy Icing 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 Cakes With Drippy Icing

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