We have been obsessed with pistachios lately. Maybe it’s the wacky Wonderful Pistachio advertising with Charles Colbert that caused us to end up with a few pounds of the green things. But whatever! It led us to this amazing Pistachio Pound Cake, perfect for all the Spring flings – Mother’s Day, Graduations, Derby Day, the Iroquois, or just a lazy Saturday afternoon. Hope you enjoy.
Pistachio Pound Cake
Compliments of The Candid Appetite
Yield: 3 loaves, about 8 to 10 servings per loaf
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1¼ cups (2½ sticks) unsalted butter, at room temperature
- ¾ cup (6 ounces) cream cheese, at room temperature
- 1 cup shelled pistachios, finely ground
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¾ cup roughly chopped pistachios
- 1¼ cups powdered sugar
- ¾ cup heavy cream
- 1 teaspoon lemon juice, fresh squeezed
- ½ cup chopped pistachios, for garnish (optional)
1. Preheat oven to 325º F. Prepare two large or three normal loaf pans by lining each with parchment paper, spraying with cooking spray and dusting them with flour. Set aside. In a medium bowl combine the flour, baking powder and salt. Set aside.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the butter, cream cheese, and finely ground pistachios. Allow the ingredients to cream together for about 5 minutes, on medium high. Reduce speed to low. Slowly stream in the granulated sugar and continue to beat on medium-high until the mixture is light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Once the mixture is completely smooth, add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix once more.
3. Reduce speed to low and carefully add the reserved flour mixture; beat until just combined. Do not overmix the batter at this point. Fold in the chopped pistachios.
Divide the batter among the prepared pans, and smooth out the tops with a rubber spatula. Bake for about 1 hour for three pans ( 1 hour and 35 minutes for two pans), rotating the pans halfway through baking. The loaves should be golden brown and a toothpick inserted in the middle should come out clean. Let the cakes cool on a rack for about 20 minutes. Unmold and discard the parchment paper. Allow the cakes to cool completely before frosting.
4. To make the glaze: Combine the powdered sugar, heavy cream and lemon juice in a bowl. Whisk until completely smooth. Drizzle cakes with icing and sprinkle with chopped pistachios, if desired. Serve right away. Any leftovers can be wrapped well with plastic or stored in an airtight container, at room temperature for a couple days.