Pistachio Pound Cake

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 1/2 cups

All-Purpose Flour

1 1/2 cups

Cake Flour

1 tsp

Baking Powder

1 tsp

Salt

1 1/4 cups

Unsalted Butter , room temperature

3/4 cup

Cream Cheese , room temperature

2 1/4 cups

Pistachios

3 cups

Granulated Sugar

6

Large Eggs

1/2 Tbsp

Vanilla Extract

1 1/4 cups

Powdered Confectioners Sugar

3/4 cup

Heavy Cream

1

Lemon , freshly squeezed

1 tsp juice per 12 servings

Cooking Instructions

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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 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 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 Large Eggs (6) , one at a time, mixing well after each addition. Add the Vanilla Extract (1/2 Tbsp) 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 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 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.