Pistachio Pound Cake Recipe
Sweeten the season with this luscious Pistachio Pound Cake! Tender, rich, and studded with roasted pistachios, it’s a holiday favorite dessert for all to enjoy.
Servings: 16 slices
Calories: 305kcal
Equipment
Ingredients
- 1 cup granulated sugar +2 tbsp
- 2 tbsp honey
- 1 cup unsalted butter room temperature
- 1 1/2 teaspoon 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 tablespoon unsalted butter melted
- 2-3 tbsp heavy cream
- 1/2 tsp vanilla bean paste
- 2 tbsp pistachios chopped
Instructions
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Lightly grease one 9×5 loaf pan with butter, then lightly dust with flour, and set aside (or line with parchment paper).
- In a small mixing bowl, whisk together flour, baking powder, salt, and ground pistachios. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, honey, butter, vanilla, and almond extract for 3 minutes on medium-low. Add beaten eggs and 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, but as long as it doesn't wiggle, it's okay). 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.
Notes
I was selected for this opportunity as a member of Clever Girls, and the content and opinions expressed here are all my own.
*I pulsed the roasted salted pistachios in my mini food processor for about 30 seconds. About half of it was ground, and the other half was slightly chunkier (as you can see in the pictures of the inside of the bread). Feel free to grind it as small as you like—just avoid making pistachio butter!
STORE the cake at room temperature in an airtight container or tightly wrapped in plastic wrap for up to 3 days.
For longer storage, refrigerate it in an airtight container for up to 7 days or FREEZE it for up to 3 months, tightly wrapped and placed in a freezer-safe bag.
Thaw frozen cake in the refrigerator or at room temperature. If glazed, let the glaze set before wrapping, and use parchment between slices to prevent sticking. Warm slices in the microwave for 10–15 seconds or in a 325°F (163°C) oven for 5–7 minutes before serving.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 147mg | Potassium: 113mg | Fiber: 1g | Sugar: 19g | Vitamin A: 548IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 1mg
