If you have a soft spot for moist, flavorful cakes with a delightful nutty twist, then this Pistachio Pound Cake Recipe is about to become your new best friend. This cake is a stunning celebration of pistachios, combining their unique flavor and crunch with a beautifully tender crumb and a luscious glaze that ties everything together perfectly. It’s not just a dessert; it’s a little moment of joy that feels special but is surprisingly simple to whip up. Whether you’re serving it for a weekend treat or a festive gathering, this cake’s rich texture and sweet pistachio punch will have everyone asking for seconds.
Ingredients You’ll Need
Gathering these straightforward but key ingredients will set you up for success with this Pistachio Pound Cake Recipe. Each one plays its part in building the cake’s incredible flavor, texture, and that irresistible green hue from the pistachio pudding mix.
- All-purpose flour (3 cups): The backbone of the cake, providing structure and softness.
- Instant pistachio pudding mix (1 package, 3.4 oz): Infuses the cake with authentic pistachio flavor and keeps it wonderfully moist.
- Salt (½ tsp): Enhances all the flavors and balances sweetness perfectly.
- Baking soda (¼ tsp): A subtle leavening agent that gives the cake a light crumb.
- Butter (1½ cups, room temperature): Adds rich flavor and a tender crumb—make sure it’s soft to cream well.
- Sugar (2¾ cups): Sweetens and contributes to the golden cake crust.
- Vanilla extract (2 tsp): Lifts the flavor with warm, aromatic notes.
- Large eggs (6): Provide structure, moisture, and help to emulsify the batter.
- Sour cream (1 container, 8 oz): Keeps the cake moist and tender, adding a slight tang.
- Chopped pistachios (1 cup): For that delightful nutty crunch and extra pistachio goodness inside every bite.
- Powdered sugar (1½ cup): The base for the glossy glaze that dresses the cake beautifully.
- Almond extract (1 tsp): Adds a lovely fragrant hint that pairs so well with pistachios.
- Milk (2 Tbsp): Helps achieve the perfect glaze consistency.
- Melted butter (1 Tbsp): Gives the glaze a shiny finish and a touch of richness.
How to Make Pistachio Pound Cake Recipe
Step 1: Preparing Your Pan and Preheating
Start strong by preheating your oven to 325ºF, making sure it’s perfectly hot for even baking. Butter and flour a 10-inch tube pan thoroughly so your cake comes out cleanly with a beautiful crust that has just the right amount of tenderness.
Step 2: Sifting Dry Ingredients
Sift together the flour, instant pistachio pudding mix, salt, and baking soda. This ensures everything is evenly distributed and aerated, which helps give your cake an airy yet moist texture without any clumps of leavening or pudding mix.
Step 3: Creaming Butter, Sugar, and Vanilla
Beat the room temperature butter with the sugar and vanilla extract until the mixture is light and pale yellow. This takes about 2 to 3 minutes and is where the magic begins—the creaming traps air in your batter, creating a cake that’s tender and fluffy.
Step 4: Combining Wet and Dry Ingredients
Add your eggs one at a time, beating well after each addition to fully incorporate them and give the batter body and richness. Then, on a low speed, alternately mix in the sifted dry ingredients with the sour cream. This gentle folding ensures your cake stays light and moist. Finally, stir in the chopped pistachios by hand so they’re evenly dispersed without overworking the batter.
Step 5: Baking the Cake
Pour the batter into the prepared pan and smooth the top. To prevent over-browning, tent the cake with aluminum foil if it starts to brown too quickly. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes until a toothpick inserted in the center comes out clean—this slow bake is key to developing that perfect dense yet tender crumb.
Step 6: Cooling and Glazing
Let the cake cool in the pan on a rack for 15 minutes so it firms up a bit, then carefully remove it from the pan to cool completely. While it cools, whip up the glaze by mixing powdered sugar, almond extract, milk, and melted butter until smooth. Drizzle this luscious glaze over the cake for a gorgeous, shiny finish that adds just the right touch of sweetness and a subtle almond hint.
How to Serve Pistachio Pound Cake Recipe
Garnishes
Sprinkle a handful of chopped pistachios on top of the glaze for extra crunch and that irresistible green pop of color. A few edible flowers or a dusting of powdered sugar can elevate the presentation for special occasions.
Side Dishes
This cake pairs beautifully with fresh berries or a scoop of rich vanilla ice cream, which complements the pistachio flavor without overpowering it. A cup of good-quality coffee or nutty herbal tea enhances the cake’s flavors for a cozy afternoon indulgence.
Creative Ways to Present
Slice the Pistachio Pound Cake Recipe into generous wedges and serve on a pretty platter lined with mint leaves or pistachio shells for an added rustic charm. You can also layer slices with whipped cream and berries for a simple but stunning trifle twist that highlights the cake’s moist texture.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pistachio Pound Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This keeps the cake moist and fresh so it feels just baked when you enjoy it later.
Freezing
This cake freezes beautifully! Wrap it well in plastic wrap followed by foil or a freezer bag, then freeze for up to 3 months. Thaw overnight in the fridge to maintain moisture and texture before serving.
Reheating
If you prefer warm cake, gently reheat individual slices in the microwave for about 15 seconds or in a low oven wrapped in foil for 10 minutes. The glaze will soften deliciously, making every bite feel fresh and comforting.
FAQs
Can I use regular flour instead of all-purpose flour for this Pistachio Pound Cake Recipe?
All-purpose flour is ideal because it provides the perfect balance of protein to give the cake its tender crumb, but you could use cake flour for a lighter texture. Just reduce the amount slightly since cake flour absorbs less liquid.
What if I don’t have instant pistachio pudding mix?
You could substitute with vanilla pudding mix and add finely ground pistachios for flavor, but the instant pistachio pudding mix really delivers that authentic pistachio taste and the cake’s signature softness.
Can I make this cake dairy-free?
With some swaps like dairy-free butter and sour cream alternatives, you can adapt the recipe, but the flavor and texture may differ slightly. Make sure your pudding mix is also dairy-free.
How long does this Pistachio Pound Cake Recipe stay fresh?
At room temperature and wrapped well, it stays fresh for about 3 days, but refrigerating can extend its life by a day or two. Just bring it back to room temperature before享用.
Is it okay to add extra pistachios on top before baking?
Absolutely! Sprinkling a few extra chopped pistachios on the batter before baking adds a lovely toasted crunch and makes the cake even more visually appealing.
Final Thoughts
Trust me, once you try this Pistachio Pound Cake Recipe, it will quickly become a staple in your dessert rotation. Its moist, buttery texture combined with the unmistakable nutty flavor and gorgeous glaze is simply irresistible. Perfect for sharing with loved ones or enjoying as your own little slice of happiness, this cake is a warm hug in every bite. Go ahead and give it a go—you won’t regret it!
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Pistachio Pound Cake Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pistachio Pound Cake is a rich, moist, and flavorful dessert perfect for any occasion. Infused with instant pistachio pudding mix and chopped pistachios, it offers a delightful nutty flavor and tender crumb. Topped with a smooth almond glaze, this cake is both elegant and irresistible.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 (3.4-oz) package instant pistachio pudding mix
- ½ tsp salt
- ¼ tsp baking soda
Wet Ingredients
- 1½ cups butter (room temperature, 3 sticks)
- 2¾ cups sugar
- 2 tsp vanilla extract
- 6 large eggs
- 1 (8-oz) container sour cream
Add-ins
- 1 cup chopped pistachios
Glaze
- 1½ cups powdered sugar
- 1 tsp almond extract
- 2 Tbsp milk
- 1 Tbsp melted butter
Instructions
- Prepare Pan: Preheat the oven to 325ºF. Butter and flour a 10-inch tube pan and set aside to ensure the cake does not stick.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, instant pistachio pudding mix, salt, and baking soda to combine and aerate the dry ingredients.
- Cream Butter and Sugar: In a separate mixing bowl, cream the room temperature butter, sugar, and vanilla extract together for 2 to 3 minutes until the mixture is light and pale yellow, indicating air incorporation for a fluffy cake.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Stop occasionally to scrape down sides of the bowl, ensuring even mixing.
- Combine Wet and Dry: Reduce the mixer speed and alternately add the sifted dry ingredients and sour cream to the creamed mixture. Mix just until fully combined to maintain cake tenderness.
- Incorporate Pistachios: Fold in the chopped pistachios by hand to evenly distribute without overmixing the batter.
- Bake: Pour the batter into the prepared tube pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes, placing a piece of aluminum foil on top if the cake starts to brown too much, until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan on a cooling rack for 15 minutes. Then, carefully invert the cake out of the pan and allow it to cool completely.
- Make Glaze: In a medium mixing bowl, whisk together powdered sugar, almond extract, milk, and melted butter until smooth.
- Glaze Cake: Drizzle the glaze evenly over the cooled cake, allowing it to set before serving.
Notes
- Room temperature butter and eggs improve mixing and texture.
- Use a tube pan for even baking and easy removal.
- Aluminum foil helps prevent over-browning on the cake’s surface during baking.
- Allow cake to cool completely before glazing to prevent the glaze from melting.
- Chopped pistachios can be toasted lightly for enhanced flavor before adding.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
