Pistachio Pound Cake
User Reviews
5.0
24 reviews
Excellent
Pistachio Pound Cake
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Sweet and salty is exactly what I get when I make this moist and delicious Pistachio Pound Cake. It has a tender crumb and a beautiful natural green color thanks to spinach, though nobody would ever guess. This nutty cake has become one of the best pound cakes I have ever made, at least according to my family, who now expect me to bake it every few months.
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Ingredients
- 2/3 cups shelled pistachios roasted and not salted
- 1 cup frozen spinach
- 1 cup milk or plant-based milk
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 lime zested and juiced
- 1/2 cup unsalted butter melted - or oil coconut oil
- 1/4 teaspoon salt
Lime glaze:
- 1 cup powdered sugar
- 2 tablespoons lime juice
- chopped salted pistachios
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Instructions
- Preheat oven to 350 degrees F.
- Add parchment paper to a loaf pan, so in hand on the longer two opposite sides, for easy cake removal. Lightly butter the pan and set it aside.
- In a high-speed blender process the pistachios, frozen spinach, and milk, until the mixture is smooth.
- Transfer the spinach mixture to a large bowl.
- Next, use a spatula to stir in the rest of the ingredients into the spinach mixture just until combined.
- After that, transfer the batter into the prepared loaf pan.
- Bake in the preheated oven for 60-70min, or until a toothpick comes out with just a few crumbs, NOT raw batter.
- Remove from the oven, let the cake cool in the pan for 10 minutes, and after that transfer it to a cooling rack.
Lime glaze:
- For the glaze, mix the sugar and lime juice until smooth, and pour on top of the cooled cake cake.
- Top with chopped pistachios, let the glaze set for a few minutes, slice, and serve.
Notes
- Whenever I make this pistachio pound cake, I like to take the extra step of chopping the pistachios myself instead of using the pre-chopped ones from the store. I toss them in the blender with the spinach and milk and make sure they are blended really well. This helps everything mix into the batter smoothly and gives the cake a pretty, even green color all the way through. I have found that when I skip this step, the pistachios do not blend in as nicely, and the cake ends up with little lumps.
- To save time, I sometimes use a cake mix and a box of instant pistachio pudding. You can use yellow, white, or even pistachio-flavored cake mix.
- I always do the toothpick test to check if the cake is done. If the toothpick comes out clean or with a few crumbs, it is ready.
- If I do not have a food processor, I use my stand mixer or electric mixer. I crush the pistachios by sealing them in a bag and smashing them with a rolling pin.
- I make sure to let the cake cool completely before slicing.
- Instead of using parchment paper, I just spray the loaf pan with baking spray. It keeps the cake from sticking.
- I use either salted or unsalted butter. If I use salted, I skip the extra pinch of salt in the recipe.
- I always double-check that my oven is at the right temperature. It helps the cake bake evenly and keeps it from sinking.
- I never open the oven door while the cake is baking. It can cause the cake to sink in the middle.
Nutrition Information
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Calories
447kcal
(22%)
Carbohydrates
68g
(23%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
34mg
(11%)
Sodium
194mg
(8%)
Potassium
410mg
(12%)
Fiber
4g
(16%)
Sugar
42g
(84%)
Vitamin A
2784IU
(56%)
Vitamin C
5mg
(6%)
Calcium
163mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 194mg | 8% |
| Potassium | 410mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 2784IU | 56% |
| Vitamin C | 5mg | 6% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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