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Pistachio Pound Cake
Recipe

13 INGREDIENTS • 10 STEPS • 2HRS 15MINS

Pistachio Pound Cake

5.0
8 ratings
Time and again we think of pistachios solely as a fancy snack one might find at a party or gathering of some sort. While yes this happens to be true, we somehow seem to forget that pistachios are delicious in savory dinners and sweet desserts.
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Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
Time and again we think of pistachios solely as a fancy snack one might find at a party or gathering of some sort. While yes this happens to be true, we somehow seem to forget that pistachios are delicious in savory dinners and sweet desserts.
2HRS 15MINS
Total Time
$2.21
Cost Per Serving
Ingredients
Servings
12
us / metric
Cake Flour
1 1/2 cups
Cake Flour
Baking Powder
1 tsp
Baking Powder
Salt
1 tsp
Unsalted Butter
1 1/4 cups
Unsalted Butter, room temperature
Cream Cheese
3/4 cup
Cream Cheese, room temperature
Pistachios
2 1/4 cups
Pistachios
Powdered Confectioners Sugar
1 1/4 cups
Powdered Confectioners Sugar
Heavy Cream
3/4 cup
Heavy Cream
Lemon
1
Lemon, freshly squeezed
1 tsp juice per 12 servings
Nutrition Per Serving
VIEW ALL
Calories
756
Fat
38.6 g
Protein
9.2 g
Carbs
94.7 g
Add to plan
logo
Pistachio Pound Cake
Save
author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com

Author's Notes

Yields 2 loaves.

Any leftovers can be wrapped well with plastic or stored in an airtight container, at room temperature for a couple of days.
Cooking InstructionsHide images
step 1
Preheat oven to 325 degrees F (160 degrees C). Prepare two loaf pans by lining each with parchment paper, spraying with cooking spray, and dusting them with all-purpose flour. Set aside.
step 1 Preheat oven to 325 degrees F (160 degrees C). Prepare two loaf pans by lining each with parchment paper, spraying with cooking spray, and dusting them with all-purpose flour. Set aside.
step 2
In a medium bowl, combine the All-Purpose Flour (1 1/2 cups), Cake Flour (1 1/2 cups), Baking Powder (1 tsp), and Salt (1 tsp). Set aside.
step 2 In a medium bowl, combine the All-Purpose Flour (1 1/2 cups), Cake Flour (1 1/2 cups), Baking Powder (1 tsp), and Salt (1 tsp). Set aside.
step 3
Finely grind 1 cup of the Pistachios (1 3/4 cups) in a food processor, and finely chop the other 3/4 cup of pistachios.
step 3 Finely grind 1 cup of the Pistachios (1 3/4 cups) in a food processor, and finely chop the other 3/4 cup of pistachios.
step 4
In the bowl of an electric mixer, fitted with the paddle attachment, beat together the Unsalted Butter (1 1/4 cups), Cream Cheese (3/4 cup), and ground pistachios. Allow the ingredients to cream together for about 5 minutes on medium-high. Reduce speed to low.
step 4 In the bowl of an electric mixer, fitted with the paddle attachment, beat together the Unsalted Butter (1 1/4 cups), Cream Cheese (3/4 cup), and ground pistachios. Allow the ingredients to cream together for about 5 minutes on medium-high. Reduce speed to low.
step 5
Slowly stream in the Granulated Sugar (3 cups) 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.
step 5 Slowly stream in the Granulated Sugar (3 cups) 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.
step 6
Once the mixture is completely smooth, add the Farmhouse Eggs® Large Brown Eggs (6), one at a time, mixing well after each addition. Add the Vanilla Extract (2 tsp) and mix once more.
step 6 Once the mixture is completely smooth, add the Farmhouse Eggs® Large Brown Eggs (6), one at a time, mixing well after each addition. Add the Vanilla Extract (2 tsp) and mix once more.
step 7
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.
step 7 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.
step 8
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.
step 8 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.
step 9
For the glaze, combine the Powdered Confectioners Sugar (1 1/4 cups), Heavy Cream (3/4 cup), and juice from Lemon (1) in a bowl. Whisk until completely smooth.
step 9 For the glaze, combine the Powdered Confectioners Sugar (1 1/4 cups), Heavy Cream (3/4 cup), and juice from Lemon (1) in a bowl. Whisk until completely smooth.
step 10
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 and topping with additional chopped Pistachios (1/2 cup). Serve right away.
step 10 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 and topping with additional chopped Pistachios (1/2 cup). Serve right away.
Tags
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American
Shellfish-Free
Kid-Friendly
Easter
Vegetarian
Dessert
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