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
Scale
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
