With the rainy season comes a need for some hot chocolate and a slice (or 2) of cake that will pack a punch! In comes this rich, buttery pistachio pound cake! Moist, tender and speckled with roasted pistachios! It is easy to bake and will definitely make your day happier with each bite.
The first time I saw a pistachio pound cake recipe, I was a bit thrown. I am extremely nuts about nuts, but in cake? I wasn't too sure. However, i decided "you can't knock it till you try it"
The tender and moist goodness of the nutty roasted pistachio pound cake comes with an extra crunch that I simply love.
This recipe results in cake of generous proportions, so there will be plenty to share. But be warned though, this cake is so divine it literally vanishes in one sitting
Pistachio Poundcake Recipe
1 hour 15 mins
Yield: 1 (9x5-inch) loaf
- 1 cup + 2 tbsp. granulated sugar
- 2 tablespoon honey
- 1 cup (2 sticks) unsalted butter, room temperature
- 1½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 5 eggs
- 1¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ⅔ cup of ground pistachios
½ cup sour cream
For the glaze
- 1/2 cup powdered sugar
- 1 tablespoon unsalted butter
- 2 tablespoons honey
- 1 tablespoon heavy cream
- 1/4 cup crushed pistachios
If you can't get store bought crushed pistachios, you can get regular roasted salted pistachios and grind them in a food processor for about 30 seconds.
(Grind to any texture, either super fine or slightly chunky. This recipe uses slightly chunky because of the crunch)
- Preheat the oven to 325°F (163°C). Line a 9-by-5-inch loaf pan with parchment paper, leaving a 1-inch overhang on the 2 long sides of the pan. Butter the pan and parchment.
- In a small mixing bowl whisk together flour, baking powder, salt and pistachios, set aside.
- In the bowl of a stand mixer, beat together the sugar, honey, butter, vanilla and almond extract for 3 minutes medium-low. Add beaten eggs, mix just until combined.
- With mixing speed on low, gradually add dry ingredients along with the sour cream. Mix on low for an additional 2 minutes after all of the dry ingredients have been added.
Pour batter into the prepared pan and spread evenly. Give the pan 2-3 taps on the counter to remove any air bubbles. Place in the preheated oven and bake for 1 hour to 1 hour and 15 minutes, or until the cake is cracked on top and a toothpick inserted in the centre of the cake comes out clean.
(the crack may still look a little moist, as long as it doesn't wiggle it's ok)
- Take a peek at the cake after 45 minutes and if it’s beginning to brown quite a lot, cover cake with aluminium foil to prevent the top from becoming too brown.
- Remove from oven and allow the cake to cool in the pan for 10 minutes, then either grab the parchment overhang and carefully unmold the loaf or invert the loaf onto a wire rack. Remove the parchment and slide it under the wire rack. Let the loaf cool completely.
Making the glaze
- While the cake cools, in a small mixing bowl, whisk together the powdered sugar, butter, honey, and cream in a small saucepan over medium-low heat.
If you prefer a simple, runny glaze, heat just until the mixture is combined.
If you prefer a sticky glaze, cook, stirring constantly, until the mixture begins to bubble. Continue to cook, still stirring, for 1 minute.
Remove the glaze from the heat.
- Slowly spoon the warm glaze over the cake, allowing it to soak in between spoonfuls. Some of the glaze will inevitably run down the sides of the cake. Sprinkle the crushed pistachios over the cake and let it cool for an additional 30 minutes before slicing and serving.
- Feel free to grind it as small as you like, just avoid making pistachio goo!
- The pistachio poundcake always tastes better when shared