Pistachio Cardamom Pound Cake
User Reviews
4
Pistachio Cardamom Pound Cake
Description
The Pistachio Cardamom Pound Cake uses both fine and coarse pistachios to enhance texture and flavor throughout the moist crumb. Cardamom adds a gentle aromatic warmth to the sweet butter and sugar creamed base. The batter is carefully mixed with eggs and buttermilk, folded with flour, baking powder, and salt, then baked in a loaf pan lined with parchment for easy removal. A light glaze made from confectioners sugar, cardamom, and buttermilk adds a finishing touch once the cake is cooled, balancing sweetness and spice.
The cake offers a tender yet dense texture typical of pound cakes, punctuated by bits of pistachio. It can be served sliced at room temperature and makes a pleasant treat alongside coffee or tea. Slices can also be enjoyed as a simple brunch item or lightly toasted with butter.
This recipe was originally published in 2013 and has been retested and updated with photos in 2024 to ensure consistent results. The use of room temperature ingredients and careful incorporation of eggs supports a light and airy crumb.
Ingredients
- 1 cup pistachios plus more for garnish, shelled
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp cardamom rounded, ground
- 3 large egg 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 confectioners 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 has been updated and retested in 2024 for consistency.
- For best texture, use room temperature eggs and butter.
- Glaze the cake after it cools to avoid melting the sugar.
- Store the cake wrapped tightly at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4
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