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Homemade Pistachio Pound Cake photo

Pistachio Pound Cake

This Pistachio Pound Cake is a heavenly blend of sweet and nutty flavors, perfect for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup salted shelled pistachios divided
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1 pinch 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:
  • 3/4 cup powdered sugar
  • 1/3 cup heavy cream
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla bean paste

Equipment

  • Mixing bowls
  • Hand Mixer or Stand Mixer
  • Pound cake pan
  • Spatula
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Step 2: Grease and flour your pound cake pan to prevent sticking.
  3. Step 3: In a food processor, pulse half of the salted pistachios until finely ground. Leave the other half roughly chopped for texture.
  4. Step 4: In a bowl, whisk together the all-purpose flour, whole wheat flour, ground pistachios, and a pinch of kosher salt.
  5. Step 5: In a large mixing bowl, beat the unsalted butter and cream cheese together until light and fluffy.
  6. Step 6: Gradually add the granulated sugar to the butter mixture, mixing well. Then, beat in the eggs one at a time.
  7. Step 7: Stir in the vanilla bean paste and almond extract.
  8. Step 8: Gradually add the dry mixture to the wet mixture, folding gently until just combined.
  9. Step 9: Gently fold in the roughly chopped salted pistachios.
  10. Step 10: Pour the batter into the prepared pan and smooth the top. Bake for about 55-65 minutes.
  11. Step 11: Allow the cake to cool in the pan for about 15 minutes before transferring to a cooling rack.
  12. Step 12: In a bowl, whisk together the powdered sugar, heavy cream, lemon juice, and vanilla bean paste until smooth.
  13. Step 13: Once the cake is cool, drizzle the icing over the top and let it set before slicing.

Notes

  • Store the cake at room temperature for up to 3 days.
  • Freeze the cake for up to 3 months for longer storage.
  • Try adding nutmeg or cardamom for a warm spice flavor.