Pistachio Cardamom Pound Cake
User Reviews
4.0
405 reviews
Good
Pistachio Cardamom Pound Cake
Report
Pistachio Cardamom Pound Cake features a classic Middle Eastern flavor pairing of warm cardamom spice and crunchy pistachios --- it's an unusual and delicious cake perfect with coffee or tea.
Share:
Ingredients
- 1 cup shelled pistachios plus more for garnish
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp rounded, ground cardamom
- 3 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt omit if you use salted butter
- 1/2 cup buttermilk
glaze
- 1 cup confectioner's sugar
- 1/8 tsp ground cardamom
- 2-3 Tbsp buttermilk for thinning
Instructions
- Preheat oven to 350F Lightly butter a 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
- Divide the pistachios in half. Using a food processor (a small one works well) grind half of the nuts into a fine meal. Set aside. Grind the remaining half more coarsely and set aside. You should have about 1/2 cup of each.
- Put the sugar, butter, vanilla and cardamom into a stand mixer and cream until light and fluffy ~ a full 5 minutes. Scrape down the bowl as necessary.
- Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
- Whisk together the flour, all the pistachios, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
- Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for 55-60 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Cool for a few minutes in the pan, and then remove to a rack.
- Whisk the glaze ingredients together and spread it over the cake when it is almost completely cool. Dust with crushed pistachio nuts.
- This cake keeps well at room temperature. Don't slice until ready to serve or it can start to dry out. Freeze for longer storage.
Notes
- *This recipe was first published in 2013. It has been re-tested and rephotographed in 2024.
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
154mg
(6%)
Potassium
251mg
(7%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
719IU
(14%)
Vitamin C
1mg
(1%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 154mg | 6% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 719IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
405 reviews
Good
Other Recipes
You'll Also Love
