Pistachio Pound Cake

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If you’re searching for a delightful dessert that combines the rich flavor of nuts with the comforting texture of pound cake, look no further! This Pistachio Pound Cake is a beautiful blend of sweet and nutty flavors, perfect for any occasion. With its moist crumb and a hint of almond, every bite is a little piece of heaven. Whether you’re serving it at a gathering or savoring it with your morning coffee, this cake is sure to impress.

Why It Works Every Time

The magic of this Pistachio Pound Cake lies in its simplicity. The combination of salted pistachios and the creamy richness of butter and cream cheese creates a moist and flavorful cake. The use of both all-purpose and whole wheat flour provides a subtle depth of flavor while keeping the texture light. Moreover, the dual extracts of vanilla and almond complement the pistachio perfectly, making each slice a delightful experience.

Gather These Ingredients

To create this scrumptious Pistachio Pound Cake, you’ll need the following ingredients:

• 1 cup salted shelled pistachios, divided
• 3/4 cup all-purpose flour
• 3/4 cup white whole wheat flour
• Pinch of kosher salt
• 10 tablespoons unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1-1/2 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 teaspoon vanilla bean paste or vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup roughly chopped salted pistachios

For the icing/topping, you will also need:

• 3/4 cup powdered sugar
• 1/3 cup heavy cream
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla bean paste

Recommended Tools

To bake this delicious Pistachio Pound Cake, having the right tools on hand makes the process much smoother. Here’s what you’ll need:

• Mixing bowls – for combining the wet and dry ingredients.
• Hand mixer or stand mixer – to achieve a fluffy batter.
• Pound cake pan – for baking the cake to its perfect shape.
• Spatula – for folding in the pistachios and ensuring even mixing.
• Cooling rack – to let the cake cool properly after baking.

Pistachio Pound Cake: From Prep to Plate

Creating the perfect Pistachio Pound Cake is easier than you think! Follow these steps for a delicious result:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.

Step 2: Prepare the Pan

Grease and flour your pound cake pan to prevent sticking. You can also use parchment paper for easy removal.

Step 3: Blend the Pistachios

In a food processor, pulse half of the salted pistachios until finely ground. Leave the other half roughly chopped for texture.

Step 4: Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, whole wheat flour, ground pistachios, and a pinch of kosher salt.

Step 5: Cream Butter and Cheese

In a large mixing bowl, beat the unsalted butter and cream cheese together until light and fluffy. This step is crucial for a moist cake.

Step 6: Add Sugar and Eggs

Gradually add the granulated sugar to the butter mixture, mixing well. Then, beat in the eggs one at a time, ensuring they are fully incorporated.

Step 7: Flavor It Up

Stir in the vanilla bean paste and almond extract. These flavors will enhance the nuttiness of the cake.

Step 8: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender.

Step 9: Fold in Chopped Pistachios

Gently fold in the roughly chopped salted pistachios to add that delightful crunch.

Step 10: Bake

Pour the batter into the prepared pan and smooth the top. Bake for about 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Step 11: Cool

Allow the cake to cool in the pan for about 15 minutes before transferring it to a cooling rack to cool completely.

Step 12: Make the Icing

In a bowl, whisk together the powdered sugar, heavy cream, lemon juice, and vanilla bean paste until smooth. Adjust the consistency by adding more sugar or cream as needed.

Step 13: Drizzle and Serve

Once the cake is cool, drizzle the icing over the top and let it set for a few minutes before slicing. Enjoy your homemade Pistachio Pound Cake!

Warm & Cool Weather Spins

This Pistachio Pound Cake is versatile and can be enjoyed year-round. Here are a few spins to keep it exciting:

• Add a sprinkle of nutmeg or cardamom for a warm spice flavor in the colder months.
• Top with fresh berries in summer for a refreshing twist.
• Serve with whipped cream or a scoop of ice cream for a decadent dessert.
• Try substituting some of the pistachios with chopped chocolate or dried fruit for a fun variation.

Author’s Commentary

This Pistachio Pound Cake is one of my favorite recipes to share with friends and family. The combination of flavors is simply divine, and the texture is so satisfying. I love how easy it is to whip up, making it perfect for both casual get-togethers and special celebrations. Plus, it looks stunning on any dessert table!

Every time I bake this cake, I’m reminded of the joy that comes from sharing homemade treats. It’s a recipe that always draws compliments and requests for seconds. I hope you enjoy making it as much as I do!

Shelf Life & Storage

This Pistachio Pound Cake can be stored at room temperature for up to 3 days. To keep it fresh for longer, wrap it tightly in plastic wrap or store it in an airtight container. If you want to enjoy it later, you can freeze the cake for up to 3 months. Just be sure to thaw it in the refrigerator before serving.

Troubleshooting Q&A

Why is my cake dense?

Dense cakes can result from overmixing the batter or using too much flour. Be sure to measure your flour accurately and mix just until combined.

How can I prevent my cake from sticking to the pan?

Properly greasing and flouring your pan is crucial. Using parchment paper can further ensure easy removal.

What should I do if my cake is undercooked in the middle?

If your cake is undercooked, return it to the oven and bake for an additional 5-10 minutes. Check for doneness with a toothpick.

Can I make this cake without the cream cheese?

Yes! You can replace the cream cheese with an equal amount of Greek yogurt or simply increase the butter for a different texture.

If you’re inspired to keep baking, try these delightful recipes:

In Closing

Every slice of this Pistachio Pound Cake is a celebration of flavors and textures that will keep you coming back for more. With its rich, nutty taste and creamy icing, it’s a dessert that’s perfect for any gathering or simply a treat for yourself. So gather your ingredients, preheat that oven, and get ready to impress with this delightful cake! Enjoy the process, and most importantly, enjoy every bite!