Pistachio Pound Cake
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Pistachio Pound Cake
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1 teaspoon lemon zest
- 2 sticks unsalted butter, at room temperature
- 4 ounces coconut oil, at room temperature
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups almond meal
For the Pistachio Topping:
- 1 cup pistachios, shelled and any papery film removed
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 2 tablespoons water
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Instructions
- Preheat oven to 325 (F). Line a 9 by 5 inch loaf pan with parchment paper, grease well, and set aside.
- In a small bowl whisk together the flour, baking powder, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine the sugar and lemon zest and using your fingertips rub the two together until well combined.
- Add butter and coconut oil and beat until light and fluffy; about 3 minutes.
- Add eggs, one at a time, beating well after each addition. Add vanilla.
- Add the flour mixture and the almond flour, mixing until just combined.
- Pour batter into prepared pan, and place pan in the oven to bake for 60-70 minutes, or until a cake tester inserted in the middle comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then carefully transfer cake to a wire rack to cool completely.
- While your cake is cooling, you can make your topping!
- In a small saucepan combine the pistachios, sugar, zest, and water. Bring to a boil over medium heat, and cook, stirring constantly, until the syrup thickens, about 2 minutes.
- Carefully pour the topping over the cake, allow the syrup to run down the sides, but keeping the pistachios nestled on top.
- Cut cake into slices and serve. This cake will keep for up to 4 days, but good luck with that ;)
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