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Pistachio Pound Cake
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Pistachio Pound Cake

Balanced, flavorful, and enjoyable—this recipe has it all.

Course: Breakfast, Cake, Others

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 unsalted butter sticks, at room temperature
  • 4 ounces coconut oil at room temperature
  • 6 egg large, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups almond meal
For the Pistachio Topping:
  • 1 cup pistachios shelled and papery film removed
  • 1/2 cup sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons water

Instructions

    Cup of Yum
  1. Preheat oven to 325 (F). Line a 9 by 5 inch loaf pan with parchment paper, grease well, and set aside.
  2. In a small bowl whisk together the flour, baking powder, and salt; set aside.
  3. 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.
  4. Add butter and coconut oil and beat until light and fluffy; about 3 minutes.
  5. Add eggs, one at a time, beating well after each addition. Add vanilla.
  6. Add the flour mixture and the almond flour, mixing until just combined.
  7. 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.
  8. Allow the cake to cool in the pan for 15 minutes, then carefully transfer cake to a wire rack to cool completely.
  9. While your cake is cooling, you can make your topping!
  10. 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.
  11. Carefully pour the topping over the cake, allow the syrup to run down the sides, but keeping the pistachios nestled on top.
  12. Cut cake into slices and serve. This cake will keep for up to 4 days, but good luck with that ;)