Delicious Pistachio Pound Cake Recipe for Dessert Lovers
Come join me on a culinary journey where I will take you to the land of scrumptious Pistachio Pound Cake. This delicacy will make your taste buds dance with joy, and leave you reminiscing about its warm buttery aroma. The emerald-hued pistachios are blended with other ingredients to create this masterpiece, that is soft, moist and bursting with flavors.
This recipe of mine is a love letter dedicated to those who have a sweet tooth and appreciate the finer things in life. My Pistachio Pound Cake is perfect for any occasion, be it celebratory or just a simple weekend dessert. It’s versatile enough that it can be paired with a hot cup of tea or coffee or playfully topped with some whipped cream and diced berries.
So, what makes my recipe so different? Unlike store-bought ones, this cake is made from scratch – because only then can one develop an intimate relationship with their dessert. By starting from scratch, my cake embodies an endless array of flavors that come together beautifully to create the perfect pound cake.
Are you ready to whisk up something magical? Let’s dive in and discover what makes this Pistachio Pound Cake special – I promise it’ll be worth all your time and effort!
Why You’ll Love This Recipe
My dear food lover, let me tell you why you will fall in love with this delicious Pistachio Pound Cake recipe. With its soft and delicate texture, this cake is infused with the nutty and distinctive taste of pistachios, making it perfect for any occasion.
The sweet aroma of freshly baked goodness will tantalize your taste buds, and the combination of ingredients will create a symphony of flavors that will have you savoring every single bite.
This cake is incredibly versatile, and it can be served as a dessert or enjoyed over a cup of tea or coffee. It is also an excellent dish to bring to potlucks, dinner parties, or any special occasion.
Made with fresh lemon juice and heavy cream, this recipe incorporates ingredients that give life to an extraordinary smoothness in every slice. Trust me when I say that the powdered sugar drizzled on top will only enhance the already fluffy texture of this delightful dish.
Do not let the fancy name frighten you as this recipe is easy to follow and does not require unnecessary complications. It consists of simple ingredients such as eggs, granulated sugar, cream cheese, unsalted butter, salt, baking powder, cake flour, all-purpose flour, and vanilla extract.
Once you take a bite of this heavenly dessert loaded with pistachios’ natural crunchiness during every scrumptious mouthful – there will be no turning back. So give in to temptation and indulge yourself in this utterly satisfying pistachio pound cake recipe.
Ingredient List
Before we jump into the recipe, let’s take a look at the ingredients we are going to need for this pistachio pound cake. Don’t worry, the ingredient list is relatively short and straightforward. All of the ingredients you will need can be easily found at any grocery store.
Dry ingredients:
- Cake Flour: I prefer to use cake flour as it gives a smaller and more delicate crumb to the cake.
- All-purpose flour: We will use all-purpose flour, which is a staple ingredient in most baking recipes. It provides stability and structure to the cake.
- Baking powder & Baking soda: These two ingredients are essential for the rising of the cake.
- Salt: Salt enhances flavor throughout the cake.
Wet Ingredients:
- Unsalted butter: It’s always best to use unsalted butter in recipes so that you can control how much salt goes into your pound cake.
- Granulated sugar: This will be used as a sweetener and to help cream with the butter and eggs.
- Eggs: Eggs act as a binding agent throughout this recipe.
- Vanilla extract: Adds flavor to your cake.
- Heavy cream: Heavy cream keeps your cake moist and tender.
- Lemon Juice: balances out sweet flavors from sugar
- Pistachios: Packed with healthy nutrients, adds crunch and nutty pistachio flavors.
Additional Ingredients:
You may also need additional ingredients for making the top glaze or variations:
- Powdered sugar
- Cream cheese
- Instant pistachio pudding mix
- Yellow Cake Mix
- Sour cream
- Vegetable oil
- Rose water
- Cardamom
- Chocolate chips
Make sure you have all these prepared and ready before starting with the recipe.
The Recipe How-To
Now that we have all our ingredients ready, it’s time to put our pistachio pound cake together. Follow the instructions below carefully to make a delicious and moist cake.
Step 1: Preheat Oven and Prepare Bundt Pan
Preheat the oven to 350°F (180°C). Grease and flour a 12-cup bundt pan making sure you get into all of the nooks and crannies.
Step 2: Mix Dry Ingredients
In a medium-size bowl, sift together 2 cups of cake flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Add in 1 cup of finely chopped pistachios and set aside.
Step 3: Cream Wet Ingredients
In a large mixing bowl, beat together 2 sticks of unsalted butter at room temperature and 3/4 cup of granulated sugar until light and fluffy. Add in 4 eggs one at a time, mixing well between each addition. Stir in 2 teaspoons of vanilla extract, 1 tablespoon of lemon juice, and 1 cup of heavy cream until well combined.
Step 4: Combine Dry and Wet Mixtures
Gradually add the dry mixture to the wet mixture while continuing to mix until all ingredients are fully incorporated. Be careful not to overmix.
Step 5: Pour Batter Into Bundt Pan
Pour the batter into the prepared bundt pan, using a spatula to smooth out the top.
Step 6: Bake the Cake
Bake for about 50-60 minutes until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for at least 15 minutes before removing it from the pan.
Step 7: Dust and Serve
Once the cake has cooled completely, dust the top with powdered sugar and serve with your favorite garnish!
Congratulations! Now you’re an expert in making pistachio pound cake. You can enjoy it with coffee or tea, top it with whipped cream or fruit, or simply have it on its own for a sweet treat. Don’t be afraid to experiment with different flavors, such as pistachio cardamom cake, chocolate pistachio pudding cake, or lemon pistachio cream cheese bundt cake.
Substitutions and Variations
My dear readers, as a chef specializing in British cuisine, I understand that each one of us has unique tastes and preferences when it comes to the food we consume. That is why I want to offer you a few substitutions and variations for my Pistachio Pound Cake recipe so that you can make it your own.
If you are looking for a gluten-free option, you may replace the cake flour with an equal amount of gluten-free baking flour. Additionally, if you aren’t a fan of pistachios, you can swap them out for your favorite nut in equal amounts. You could try using almonds or hazelnuts, which will also add a bit of texture and crunch to the cake.
For those with a sweet tooth, did you know you can add in some chocolate chips to the batter to make it even more decadent? Or if you prefer a bit of zestiness, adding lemon zest to the batter will give it a lovely citrusy aroma and taste.
Another option is to create another version of this recipe altogether. Instead of making the traditional bundt cake shape, try making individual cupcakes instead. You could add some frosting on top and sprinkle it with crushed pistachios for some added flair.
To take this recipe up a notch, consider making a glaze or syrup to pour over the cake. The possibilities are endless! You could make a simple lemon glaze by mixing lemon juice and powdered sugar together or try adding rose water or cherry extract for something unique.
Remember, cooking is all about experimenting and trying new things. So don’t be afraid to play around with my Pistachio Pound Cake recipe and make it your own. Happy baking!
Serving and Pairing
Now that your mouth is watering for that pistachio pound cake, let’s talk about serving and pairing it. This decadent dessert is perfect for any occasion, from a casual get-together with friends to a formal dinner party.
When it comes to serving, you can opt for a simple presentation by dusting the top of the cake with powdered sugar or dressing it up with some whipped cream and fresh berries. Or you can take it up a notch and create a stunning display by arranging sliced pound cake on a pretty plate and garnishing with chopped pistachios or even edible rose petals.
As for pairing, this pistachio pound cake goes beautifully with a cup of tea or coffee, especially if you want to highlight the nutty flavors in the batter. You can also pair it with a glass of champagne or prosecco for an extra touch of luxury. And if you’re feeling adventurous, try serving it with some lemon sorbet or candied citrus peels to balance out the sweetness of the cake.
In conclusion, this pistachio pound cake is not only delicious on its own but also versatile enough to be paired with a variety of beverages and accompaniments. So go ahead and indulge yourself and your guests with this scrumptious dessert.
Make-Ahead, Storing and Reheating
Darlings, making this pistachio pound cake ahead of time is a marvelous idea! It can be kept well-wrapped and stored at room temperature for up to three days. Can you believe it? Another option is to store it in the fridge, where it’ll keep well for up to a week or freeze it tightly wrapped in foil and plastic wrap for up to three months.
If you want to reheat the cake darlings, I recommend using a microwave on low heat (around 30% power) for 10-20 seconds per slice. This method will help ensure that the cake doesn’t dry out when reheating.
Another way to bring life back into your cake is by drizzling some warm heavy cream on top of it. The creamy goodness will blend perfectly with the pistachio flavor and give it an oh-so-perfect finish.
Do remember that when defrosting frozen pistachio pound cake, always allow it to thaw at room temperature before reheating. Enjoy it within two days after thawing as the texture and flavor may start to deteriorate after that.
Most importantly, must store your pistachio pound cake in an airtight container or simply cover with plastic wrap or foil after slicing as air exposure can lead to spoilage or drying out of our beloved masterpiece.
Darlings, no matter how you store or reheat this beloved pistachio pound cake recipe, I’m sure it’s going to turn out perfectly moist, flavorful and simply delightful each time.
Tips for Perfect Results
Now, I know you want to impress your guests with a show-stopper pistachio pound cake recipe. Here are some tips to make sure you get the perfect results every time.
1. Measure accurately and use room temperature ingredients: For the best results, be sure to measure your ingredients precisely. Avoid over or under-measuring flour and other dry ingredients. When using eggs, butter or cream cheese, make sure they’re at room temperature for a smooth batter.
2. Sift together dry ingredients: Sifting the cake flour, baking powder and baking soda removes any clumps and aerates the mixture for a lighter and fluffier cake.
3. Cream butter and sugar well: Don’t rush through this step as it is key to getting a light and fluffy batter. Beat softened butter and sugar together until they are pale in color and fluffy in texture making sure to scrape down the sides of the bowl as needed.
4. Don’t overmix the batter: Overmixing can result in a dense cake that doesn’t rise properly. Mix just until all the ingredients are combined.
5. Use the right pan: For this recipe, a 10-cup bundt pan will give you a beautiful presentation with a golden crust. If you don’t have one, opt for an angel food cake pan or two 9×5-inch loaf pans instead.
6. Bake at the right temperature: Preheat your oven to 350F(175C) for this recipe. Check your oven temperature with an oven thermometer to ensure it’s accurate.
7. Check for doneness: Test for doneness by inserting a toothpick in the center of the cake – if it comes out clean, it’s done!
8. Let it cool before slicing: Allow your pistachio pound cake to cool completely before slicing into it to ensure clean cuts and prevent crumbling.
Follow these tips to achieve perfect results every time you bake this delicious and impressive pistachio pound cake.
Bottom Line
Now that you have all the details on how to make the perfect pistachio pound cake, it’s time to get in the kitchen and start baking! With its light and fluffy texture and rich, nutty flavor, this cake is sure to impress all who taste it.
So go ahead and give this recipe a try. You won’t regret it. And who knows, you may even discover a new favorite dessert. Whether you’re baking for a special occasion or just looking for a sweet treat to enjoy with your morning coffee, this pistachio pound cake is sure to satisfy your sweet tooth.
Thank you for taking the time to read through this recipe article. Remember, with the right ingredients, techniques, and love, anyone can be a master in the kitchen. Happy baking!
Pistachio Pound Cake Recipe
Ingredients
Bread
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cups unsalted butter, at room temperature
- 3/4 cup 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
- 3/4 cup pistachios, roughly chopped
Icing
- 1 1/4 cups powdered sugar
- 3/4 cup heavy cream
- 1 teaspoon lemon juice, fresh squeezed
- 1/2 cup pistachios, chopped, for garnish (optional)
Bread
Instructions
- Preheat oven to 325º F. Prepare two 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.
- 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.
- 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 and 35 minutes, 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.
- 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. Enjoy!
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.