Best Pistachio Pound Cake Recipes

PISTACHIO POUND CAKE WITH DRIPPY ICING

Steps:

• Preheat oven to 325 degrees. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. Line with parchment; spray parchment, and dust with flour, tapping out excess.
• 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 sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.
• Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.
• Drizzle cakes with icing, and sprinkle with pistachio slivers.

AVOCADO PISTACHIO POUND CAKE WITH LEMON GLAZE

Steps:

• Make the cake: Position a rack in the center of your oven and preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan and line the bottom and long sides with parchment paper, leaving a 1/2-inch overhang.
• Sift the flour, baking powder and baking soda into a mixing bowl. Add the ground pistachios and salt and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar and eggs together on medium speed until the eggs loosen, then slowly stream in the oil until it emulsifies. Continue to beat until the mixture is very light in color and creamy, about 2 minutes. Add the avocado, sour cream and zest and beat just until combined. Scrape down the sides and bottom of the bowl. Incorporate the flour mixture in three additions, mixing on low speed after each addition just until no bits of dry flour remain.
• Transfer the batter to the prepared loaf pan and lightly rap the pan on the counter to dislodge any air pockets in the batter. Bake for about 1 hour, until a cake tester inserted into the center of the cake comes out with just a few moist crumbs attached. Allow the cake to cool completely in its pan.
• While the cake cools, make the glaze: Sift the confectioners' sugar into a small mixing bowl. Add the lemon zest, ground pistachios and 2 tablespoons of the lemon juice and mix until incorporated. Add the remaining 1 tablespoon lemon juice and mix until the thickness of the glaze is similar to runny honey. If you want a thinner consistency, add additional lemon juice or water 1 teaspoon at a time and whisk until combined.
• Set a wire rack over a parchment-lined baking sheet and turn the cake out onto the rack. Pour the glaze over the top. Decorate the cake with candied lemon zest, edible flowers and toasted pistachios, if desired. Let the glaze set on the cake for 20 minutes before cutting. This cake keeps well in a sealed container at room temperature for 1 week.

PISTACHIO POUND CAKE

Steps:

• Arrange a rack in middle of oven; preheat to 325°F. Coat a 9x5x3" loaf pan with nonstick spray. Dust pan with flour; tap out excess.
• Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2-3 minutes. Add sugar; beat until well incorporated, 1-2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2-3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.
• Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

ZESTY LIMEADE PISTACHIO PUDDING POUND CAKE

Steps:

• 1. Blend sugar with lime Jello & set aside till needed. These are some of the ingredients used in the cake. Preheat oven to 350 degrees F.
• 2. Sift flour with corn starch, & baking powder ad add in the pistachio pudding and stir till blended together, and set aside till needed.
• 3. In a large mixing bowl cream the butter and imperial together with sour cream until creamy and smooth.
• 4. Gradually add in the sugar & Jello Mixture & beat until blended and creamy and no visible granules remain.
• 5. Crack eggs into a small bowl and add one at a time to sugar mixture, beating well after each addition.
• 6. Reduce the speed of mixer and add about one third of flour into sugar mixture. Beat well add in some of the limeade concentrate, & beat again. Add the baking soda to the milk and stir.
• 7. Add more flour and alternate with the milk mixture. Repeat alternately until all of the flour and liquids are used. Add in the lime zest & green food color if desired, beating well till blended. Batter should be light & fluffy. Spray a large Bundt pan at least 15 cup capacity with Bakers Joy or grease pan with butter and lightly flour.
• 8. Pour cake batter into pan, leaving at least 2 inches from top of pan to allow cake to rise during baking. Place in preheated oven .
• 9. Bake for 1 hour and 25 to 30 minutes or until toothpick inserted into center comes out clean. Allow cake to sit in pan 10 minutes.
• 10. Invert onto bakers rack or cake platter and cool completely. Prepare glaze by combining all glaze ingredients into a small bowl and beat together till bended, then drizzle over cake in desired fashion, and garnish with green candies of choice. I used M & M Candies.

PISTACHIO POUND CAKE

Steps:

• 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!

PISTACHIO POUND CAKE

Steps:

• 1. Mix together the cake mix, packets of pudding, sour cream, oil and eggs. Mixture will be thick.
• 2. Place half of the mixture into bottom of bundt pan. You may need to use a spatula to spread batter.
• 3. Mix together brown sugar, nuts and cinnamon in separate bowl. Sprinkle this mixture on top of the cake batter that is in the pan.
• 4. Add the rest of the cake mix over the top of the nut mixture.
• 5. Bake at 350 for 55 minutes. Serve as is or dust top with powdered sugar.

PISTACHIO POUND CAKE WITH DRIPPY ICING

Steps:

• Preheat oven to 325 degrees. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. Line with parchment; spray parchment, and dust with flour, tapping out excess.
• 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 sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.
• Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.
• Drizzle cakes with icing, and sprinkle with pistachio slivers.