Pistachio Pound Cake Recipes

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To give this cake a pronounced nuttiness, pistachios are ground to a paste in a food processor before being mixed into the batter. Buy best-quality pistachios, and pick through the nuts for the greenest ones (snack on the rest!). Finish the cake with creamy white icing and slivered nuts. MAKES TWO 9-BY-5-INCH LOAVES


For The Cakes

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour, plus more for pans
  • 6 ounces (3/4 cup) cream cheese, room temperature
  • 1 cup shelled salted pistachios, ground to a paste in a food processor, plus 3/4 cup coarsely chopped shelled salted pistachios
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1tablespoon coarse salt

For The Icing

  • 1 cup plus 3 tablespoons confectioners’ sugar
  • 3/4 cup heavy cream
  • 1 teaspoon fresh lemon juice
  • 1 1/2 cups unsalted slivered pistachios


  1. Make the cakes: Preheat oven to 325°F. Butter two 9-by-5-inch loaf pans; line with parchment. Butter parchment; dust with flour, tapping out excess.
  2. With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium­-low. Gradually add granulated sugar; beat until smooth. Scrape down sides of bowl. Add eggs, 1at a time, beating well after each addition; mix in vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.
  3. Divide batter evenly between prepared pans; smooth tops with an offset spatula. Bake until a cake tester comes out clean, about 1hour 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Turn out cakes onto rack to cool completely. (Cakes can be stored at room temperature, wrapped well in plastic, up to 1day.)
  4. Make the icing: Whisk confectioners’sugar, heavy cream, and lemon juice in a small bowl until smooth. Pour mixture through a sieve into another bowl. Immediately drizzle cakes with icing, and sprinkle with pistachio slivers.

Other recipes: Zucchini and pistachio spice cake with lime frosting

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