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Made the cardamom pistachio pound cake on two occasions with vastly different crowds and it was hailed as the best cake on the sweet table!! Thank you, great recipe. ~Heather

My pistachio cardamom pound cake is a delicious way to showcase two flavors that go hand in hand in so many recipes from India and the Middle East. You’ll find the cardamom pistachio combination in ice cream (kulfi,) rice puddings, cakes, candies and cookies. This easy quick bread is a wonderful choice for baking and sharing because while it has an exotic flair, the glazed pound cake format is familiar and comforting. It’s a fun cake with a fresh flavor profile that will bring a little something new to your baking routine.
related: French Pistachio Cake
cardamom pistachio pound cake ingredients
I used lots of fresh shelled pistachios in my pound cake, with cardamom in the batter and the glaze.
- pistachio nuts
- I finely grind the pistachios in my food processor and this adds flavor and texture to the cake. The ground nuts act almost like additional flour, and serve to loosen the crumb of the cake.
- butter
- sugar
- regular sugar for the cake and powdered sugar for the glaze.
- eggs
- buttermilk
- buttermilk makes such a soft tender cake, why would you bake with anything else?
- flour
- baking powder and salt
- vanilla extract
- ground cardamom
- if your cardamom has been hanging around your kitchen for year, please go out and buy a fresh jar. The aroma of this spice is out of this world and you want it at its best.
Why cardamom?
Every spice is unique, but there’s something extra unique about cardamom! It’s used both whole and ground in lots of sweet and savory dishes and adds a warm, slightly citrusy flavor to curries, rice dishes, baked goods, and beverages like chai tea. Think of it as a softer version of cinnamon, and I love the way the aromatic flavor lingers on the palate. It gives this pound cake a distinctive personality.
I have a particular fondness for cardamom, and some of my favorite recipes feature it:
Pistachios are freshest in their shells, and it doesn’t take long to shell them because their shells pop open naturally as they ripen. But definitely used shelled nuts if that’s all you have. Look for unsalted nuts, if you can find them.
If you’re really into pistachios, look for Bronte pistachios or Pistacchio di Bronte from Italy that are particularly famous for their vibrant green color, rich flavor, and unique aroma, attributed to the volcanic soil and climate conditions of the region. Bronte pistachios have a Protected Designation of Origin (PDO) status, which signifies their geographical origin and ensures their quality and authenticity.
I love the parrot green color of these nuts ~ this is definitely not the same old same old pound cake, that’s for sure. I use cardamom in both in the cake and in the frosting, and although it’s definitely assertive, it’s not at all overwhelming. I can’t get enough cardamom. Is everybody with me on this? I love the color, the floral aroma, the mellow complex flavor…and it doesn’t overpower the way cinnamon can. The cardamom allows the pistachio flavor to shine through. This is a GREAT cake!
Pistachio Cardamom Pound Cake
Equipment
- 9×5 loaf pan
- parchment paper optional
Ingredients
- 1 cup shelled pistachios, plus more for garnish
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp rounded, ground cardamom
- 3 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt, omit if you use salted butter
- 1/2 cup buttermilk
glaze
- 1 cup confectioner's sugar
- 1/8 tsp ground cardamom
- 2-3 Tbsp buttermilk for thinning
Instructions
- Preheat oven to 350F Lightly butter a 9ร5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
- Divide the pistachios in half. Using a food processor (a small one works well) grind half of the nuts into a fine meal. Set aside. Grind the remaining half more coarsely and set aside. You should have about 1/2 cup of each.
- Put the sugar, butter, vanilla and cardamom into a stand mixer and cream until light and fluffy ~ a full 5 minutes. Scrape down the bowl as necessary.
- Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
- Whisk together the flour, all the pistachios, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but donโt over beat.
- Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for 55-60 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Cool for a few minutes in the pan, and then remove to a rack.
- Whisk the glaze ingredients together and spread it over the cake when it is almost completely cool. Dust with crushed pistachio nuts.
- This cake keeps well at room temperature. Don't slice until ready to serve or it can start to dry out. Freeze for longer storage.
Amazing recipe!!
I was wondering about how can I turn this recipe into a regular cake recipe rather than pound cake since I wanted to make cupcakes with it?
Hi whatโs a good substitute for eggs!
You might try flax eggs, or Bob’s Red Mill egg substitute.
Hi, I made this cake in an 8 inch round pan. It took me 35 min to bake and turned out great. I modified the frosting to cardamom and lemon buttercream frosting. It turned out so good! Thanks for such a great recipe. Everyone at home loved it!
I Study at an Ayurvedic school and wanted to make this cake for the staff, but wanted to change the recipe in order to acclimate to a dairy free and processed sugar free preference. I substituted in Bobs Red Mill egg replacer, Oat milk, turbinado sugar and vegan butter and it was an absolute success! Your cake is incredibly delicous and moist and worked extremely well as a plant based alternative. I’ve had so many people asking how to make this cake and I always give credit to your original recipe, and refer them to your amazing website when I do.
Thank you!
Shanti- Serafina
You’re so welcome, love your plant based version!
Hi Sue,
Lovely recipe and pictures, canโt wait to try to make it. I was wondering what can I substitute the buttermilk with? Itโs not available where I live. Would it be the same measurement with the alternative? Thank you in advance.
If you need buttermilk in a pinch, you can just use the same amount of regular milk, and add a splash of white vinegar to it, then let it sit for a few minutes.
Are the pistachios supposed to be raw or roasted?
you can do it either way Alix, your choice!
Made the cardamom pistachio pound cake on two occasions with vastly different crowds and it was hailed as the best cake on the sweet table!! Thank you, great recipe. I am going to try it with gluten free flour, see how it comes out.
Will let you know.
Had anyone tried almond flour instead or a combination with regular flour? It is for my husband’s birthday so I don’t want to ruin it. Tgank you.
This is a really tasty cake- moist, fragrant and not too sweet.
I used roasted, salted pistachios (thatโs all I had available) and omitted the salt in the recipe and it turned out fine. Also didnโt make the glaze as the cake on itโs own is very yummy. Used a bundt pan and the baking time was about 25 mins at 350F.
Iโll definitely make it again.
Thank you very much for such a lovely recipe!
I made the Pistachio Pound Cake the other day. I loved it and so did all my friends, who came over to play bridge and eat! We loved the taste of the cardamom. It’s even better the next morning.
Thanks for coming back to let us know Mary ~ I think the flavors probably had a chance to develop overnight, cardamom is such a wonderful spice!