We’re all cozied up by the fire sipping hot chocolate and enjoying the cold weather… and of course, a big ‘ole slice of this Pistachio Pound Cake. It’s tender, moist and speckled with chopped roasted pistachios. And it’s absolutely perfect for the holidays!
Growing up my mom would spend the week or so before Christmas baking all sorts of yummy things. I was always eager to lend her a hand… and sample a few of each treat before the rest got sent to friends and neighbors. We’d always end up getting lots of goodies in return, like mandarin oranges, peanut clusters and big bags of pistachios. I can remember gathering around the table with my brothers and my dad and cracking open the pistachios for what seemed like hours. Good times! Ever since then I’ve been a huge pistachio nut (pun intended). I love finding new ways to bake with them and thought they’d be especially delicious in pound cake… I was right!
To start, prep the dry ingredients in a small mixing bowl. Whisked together a combo of salt, baking powder, chopped/ground pistachios, and all-purpose flour. I used Bob’s Red Mill Organic Unbleached White Flour- it’s freshly milled from organic hard red wheat and isn’t enriched with additives. Which basically means it’s super versatile and will produce incredibly well-textured loaves of bread (umm hello!!) and light, airy baked goods <- and we all want that!
Then in the bowl of a stand mixer (or in a large mixing bowl with a hand mixer), beat together the sugar, honey, butter, vanilla and almond extract for 3 minutes medium-low. Just until it’s nice and fluffy. Add the eggs and mix until just combined.
With the mixing speed on low, gradually add dry ingredients along with the sour cream. Mix on low for an additional 30 seconds after all of the dry ingredients have been added. Pour batter into the prepared pan and spread evenly. Give the pan 2-3 taps on the counter to remove any air bubbles.
Place in the preheated oven and bake at 325 degrees for just over 1 hour or until the top becomes golden brown in color and is set. Remove it from oven and allow the cake to cool in the pan for 30 minutes before removing and transferring to a wire rack to cool completely.
While the cake is cooling you’ll want to mix up the vanilla bean glaze. In a small mixing bowl, whisk together the powdered sugar, melted butter, heavy cream, and vanilla bean paste. Spoon it over the warm cake, sprinkle with the chopped pistachios and allow to set before slicing and serving.
It may take all of the self-control you have to let it sit there and do it’s thing. Trust me, I know. But it’s definitely worth the wait, I promise. Eat a slice or two with a tall glass of milk or a cup of cocoa. Share with your friends and family… because sharing is caring, and that’s what the holiday season is all about, right?!
I hope you’ll love this pistachio pound cake as much as we do! It’s easy to whip up, tastes amazing and makes a great gift!
Pistachio Pound Cake Recipe
- 1 cup granulated sugar - +2 tbsp
- 2 tbsp honey
- 1 cup unsalted butter - room temperature
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 5 eggs
- 1 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 3/4 tsp kosher sea salt
- 2/3 cup pistachios - ground*
- 1/2 cup sour cream
For the Glaze
- 1/2 cup powdered sugar
- 1 tbsp unsalted butter - melted
- 2-3 tbsp heavy cream
- 1/2 tsp vanilla bean paste
- 2 tbsp pistachios - chopped
- Preheat oven to 325 degrees. Lightly grease one 9×5 loaf pan with butter, then lightly dust with flour, set aside (or line with parchment paper).
- In a small mixing bowl whisk together flour, baking powder, salt and pistachios, set aside.
- In the bowl of a stand mixer, beat together the sugar, honey, butter, vanilla and almond extract for 3 minutes medium-low. Add beaten eggs, mix just until combined.
- With mixing speed on low, gradually add dry ingredients along with the sour cream. Mix on low for an additional 2 minutes after all of the dry ingredients have been added.
- Pour batter into the prepared pan and spread evenly. Give the pan 2-3 taps on the counter to remove any air bubbles. Place in the preheated oven and bake for just over 1 hour or until the top becomes golden brown in color and is set (the crack may still look a little moist, as long as it doesn't wiggle it's ok) - it may need an additional 15-20 minutes (cover with foil at the 1 hour mark to prevent over-browning). Remove from oven and allow to cool in the pan for 30 minutes before removing and transferring to a wire rack to cool completely.
To Make the Glaze
- To prepare the glaze: In a small mixing bowl, whisk together the powdered sugar, butter, cream and vanilla bean paste. Add more cream until the desired consistency is reached. Spoon over the warm cake, sprinkle with the chopped pistachios and allow to cool for an additional 30 minutes before slicing and serving.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Love this cake. I’ve made it twice and it was perfect both times. Took it to work to share and it was gone in no time.
Can I use salted pistachios for both measurements,for 2/3 cup and 2 tablespoons?
Hi,I would like to know how many gr. Are in 1 cup.
Especially about the butter.
This loaf looks plendid! I am looking forward at making this this weekend!
I have a question though, the recipe says to let the loaf cool completely on a rack. Later it says to spoon the glaze on the warm cake. Which is best, to pour the glaze on the still warm or cooled down cake?
Thanks in advance!
Hi Catherine, I should have made that part more clear! After you remove it from the pan, add the glaze, and then let it cool for 30 more minutes. Hope that helps 🙂
Super thanks for your answer! Got it, I will be making it today, so I keep you posted! I can’t wait! 🙂
Just made this today! This recipe has s delish, will definitely make it again.
Thank you Linda!