Pistachio Pound Cake

Make the holidays a little happier with this rich, buttery pistachio pound cake! It’s moist, tender and speckled with roasted pistachios!  Natalie Dicks from Life Made Simple.

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Servings 12 - 16servings
Prep Time 20minutes
Cook Time 60 - 80minutes
Passive Time 30minutes
Submitted By Natalie Dicks from Life Made Simple
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12 - 16servings
Prep Time 20minutes
Cook Time 60 - 80minutes
Passive Time 30minutes
Submitted By Natalie Dicks from Life Made Simple
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Lightly grease one 9×5 loaf pan with butter, then lightly dust with flour, set aside (or line with parchment paper). In a small mixing bowl whisk together flour, baking powder, salt and pistachios, set aside.
  2. 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.
  3. 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.
  4. 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 just over 1 hour or until the top becomes golden brown in color and is set (the crack may still look a little moist, as long as it doesn't wiggle it's ok) - it may need an additional 15-20 minutes (cover with foil at the 1 hour mark to prevent over-browning). Remove from oven and allow to cool in the pan for 30 minutes before removing and transferring to a wire rack to cool completely.
  5. To prepare the glaze: In a small mixing bowl, whisk together the powdered sugar, butter, cream and vanilla bean paste. Add more cream until the desired consistency is reached. Spoon over the warm cake, sprinkle with the chopped pistachios and allow to cool for an additional 30 minutes before slicing and serving.
Recipe Notes

*I pulsed the roasted salted pistachios in my mini food processor for about 30 seconds. About half of it was ground and the other half was slightly more chunky (as you see in the pictures of the inside of the bread). Feel free to grind it as small as you like, just avoid making pistachio butter!

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Recipe Comments

2 thoughts on “Pistachio Pound Cake

  1. Ajay Savai

    Dear Sir / Madam
    Do you have any recipe for vegetarian without egg for Indian market . Mostly its sell all vegetarian product .
    what is going to be self life of this product

    With regard
    Ajay Savai

    Reply
    1. Recipe Specialist

      We have not tested this recipe without the use of eggs. The eggs in this recipe play a significant role in texture and binding. If you would like to to substitute the eggs in this recipe, you may want to try the options below.

      Blended Tofu: Silken tofu works best for this replacement. Blend before adding to recipe. 1/4 cup tofu = 1 egg.
      Bananas: Use 1/4 – 1/3 cup of smashed banana per egg.
      Psyllium Fiber Powder: For a vegan egg replacer in baked goods, combine 1 Tbsp. Psyllium Fiber Powder with 3 Tbsp. water for each egg needed. Let sit 5 minutes before adding to your recipe.
      Flaxseed Meal: Mix together flaxseed meal and water, let sit for a few minutes, then add as you would egg. 1 Tbsp. flaxseed meal + 3 Tbsp. water = 1 egg.

      Reply

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