Pistachio Pound Cake

Pistachio Pound Cake

Pistachio Pound Cake - the most AMAZING pound cake I've ever eaten! So easy and delicious! Flour, eggs, sour cream, pistachio pudding, butter, sugar, vanilla, baking soda, salt, and chopped pistachios. Top the cake with a quick almond glaze for more amazing flavor. Serve the cake with whipped cream, mint and fresh berries. I took this to a party and everyone asked for the recipe!

The BEST Pistachio Pound Cake

I love and good pound cake and this Pistachio Pound Cake is one of the best I've ever eaten! It is so light and full of great pistachio flavor. I took one bite and knew I was in trouble. SO good! The almond glaze really puts this over the top. We served this with a dollop of fresh whipped cream and a sprig of mint. This would be a great dessert to take to a potluck. I guarantee there won't be any leftovers!

How To Make Pistachio Sour Cream Pound Cake from Scratch

This Pistachio Pound Cake is actually very easy to make from scratch. It takes less than 10 minutes in your KitchenAid mixer.

Start with beating the butter and sugar until it is light and fluffy. Next, add in the eggs. I like to crack each egg into a small bowl before adding them to the cake. This way I can make sure they didn't go bad and get out any shell that might have fallen into the mixture.

After the eggs are mixed in, alternate the flour and pudding mixture with sour cream. Finally, stir in the chopped pistachios. Pour the batter into a 10-inch tube pan and bake. Easy Peasy!

Once the cake has cooled, you pour a quick almond icing on top. The dripping almond icing really puts this Pistachio Pound Cake over the top! I sprinkled the top with some additional chopped pistachios. I thought it made it look pretty.

Store the cake in an air-tight container. It does not need to be refrigerated.

Can I Freeze Pistachio Pound Cake?

Absolutely! You can freeze any leftover pound cake for later. I like to slice the cake into individual pieces, wrap in plastic wrap and store in a freezer ziplock bag. Great for a sweet treat later!

You could even freeze the whole cake if you want to make it in advance. I would recommend freezing the whole cake without icing. When you are ready to serve, thaw the cake completely and add the almond icing.

Delicious Pistachio Pound Cake with Drippy Icing

We both thought this Pistachio Pound Cake was incredible. I shared the cake with a friend and they loved it too! This cake is great for parties and potlucks or Tuesday! We topped the cake with some fresh whipped cream, but it is equally delicious with vanilla ice cream! Give this a try the next time you need an easy and delicious dessert. I promise you won't be disappointed!!

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Dessert

American

Yield: serves 10 to 12Author: Stephanie

Pistachio Pound Cake

prep time: 10 minscook time: 1 hour 20 minstotal time: 1 hour 30 mins

Pistachio Pound Cake - the most AMAZING pound cake I've ever eaten! So easy and delicious! Flour, eggs, sour cream, pistachio pudding, butter, sugar, vanilla, baking soda, salt, and chopped pistachios. Top the cake with a quick almond glaze for more amazing flavor. Serve the cake with whipped cream, mint and fresh berries. I took this to a party and everyone asked for the recipe! #poundcake #dessert #pistachio #potluck

ingredients:

• 3 cups all-purpose flour
• 1 (3.4-oz) package instant pistachio pudding
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1-1/2 cups butter, room temperature (3 sticks)
• 2-3/4 cups sugar
• 2 tsp vanilla extract
• 6 large eggs
• 1 (8-oz) container sour cream
• 1 cup chopped pistachios
• 1-1/2 cup powdered sugar
• 1 tsp almond extract
• 2 Tbsp milk
• 1 Tbsp melted butter

instructions:

1. Preheat oven to 325ºF. Butter and flour a 10-inch tube pan. Set aside.
2. Sift together the flour, pistachio pudding mix, salt, and baking soda.
3. Cream together butter, sugar, and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed
4. Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the chopped pistachios by hand.
5. Pour batter into prepared pan and place in the oven.
6. Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.
7. Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
8. To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, almond extract, milk, and butter. Drizzle over cooled cake.

NOTES:

Top the glazed cake with additional chopped pecans, if desired.

Can freeze leftover cake. Wrap in plastic wrap and store in freezer ziplock bag.

All images and text ©Plain Chicken, Inc.

MORE POUND CAKE RECIPES:
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Old Fashioned Buttermilk Pound Cake
Peach & Blueberry Pound Cake
Strawberry Swirl Pound Cake
Kentucky Butter Cake

TUBE PAN RECOMMENDATION:
Nordic Ware Tube Pan








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