Pistachio Cardamom Pound Cake
Pistachio Cardamom Pound Cake features a classic Middle Eastern flavor pairing of warm cardamom spice and crunchy pistachios --- it's an unusual and delicious cake perfect with coffee or tea.
Servings: 10 servings
Equipment
- 9x5 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 9×5 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 don’t 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.
Notes
*This recipe was first published in 2013. It has been re-tested and rephotographed in 2024.
Nutrition
Calories: 431 kcal · Carbohydrates: 45 g · Protein: 7 g · Fat: 26 g · Saturated Fat: 13 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 106 mg · Sodium: 154 mg · Potassium: 251 mg · Fiber: 2 g · Sugar: 28 g · Vitamin A: 719 IU · Vitamin C: 1 mg · Calcium: 70 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.