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Pistachio Pound Cake
5 from 24 votes

Pistachio Pound Cake

Pistachio Pound Cake combines roasted unsalted pistachios, frozen spinach, and milk blended into a batter with sugar, flour, baking powder, lime zest and juice, butter, and salt. It bakes into a moist loaf with subtle green color and a lime glaze topped with chopped salted pistachios for texture and brightness.

Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 8 slices
Calories: 447 kcal
Course: Dessert, Breakfast
Cuisine: American

Ingredients

  • 2/3 cups pistachios roasted and not salted, shelled
  • 1 cup spinach frozen
  • 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 butter melted - or oil coconut oil, unsalted
  • 1/4 teaspoon salt
Lime glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lime juice
  • pistachio chopped, salted

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:
  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

  • Chopping roasted pistachios finely with spinach and milk in a blender ensures a smooth batter and even green color.
  • Perform a toothpick test to check cake doneness; it should come out clean or with few crumbs.
  • Parchment paper in the loaf pan or baking spray prevents sticking and eases cake removal.
  • Allow the cake to cool fully before adding the lime glaze and slicing for optimal texture.
  • Oven temperature accuracy is important; avoid opening the oven door while baking to prevent sinking.
  • If a food processor is unavailable, crushing pistachios in a sealed bag with a rolling pin works as an alternative.
  • You may substitute salted or unsalted butter; if using salted, omit extra salt in the recipe.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 slices

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.