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Pistachio Pound Cake

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 8 slices
Calories: 447 kcal
Course: Dessert , Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. In a high-speed blender process the pistachios, frozen spinach, and milk, until the mixture is smooth.
  4. Transfer the spinach mixture to a large bowl.
  5. Next, use a spatula to stir in the rest of the ingredients into the spinach mixture just until combined.
  6. After that, transfer the batter into the prepared loaf pan.
  7. Bake in the preheated oven for 60-70min, or until a toothpick comes out with just a few crumbs, NOT raw batter.
  8. 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:
    Cup of Yum
  1. For the glaze, mix the sugar and lime juice until smooth, and pour on top of the cooled cake cake.
  2. 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

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

% 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.