Pistachio Cardamom Pound Cake Recipe

Introduction

This Pistachio Cardamom Pound Cake is a fragrant and nutty dessert that combines the rich flavors of pistachios and warm cardamom spices. Its moist texture and delicate glaze make it a perfect treat for any occasion, from afternoon tea to a festive gathering.

Ingredients

• 1 cup shelled pistachios, plus more for garnish
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 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 using salted butter)
• 1/2 cup buttermilk

For the glaze:

• 1 cup confectioner’s sugar
• 1/8 tsp ground cardamom
• 2-3 Tbsp buttermilk for thinning

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly butter a 9×5-inch loaf pan and line it with parchment paper, leaving the ends long to help lift the cake out easily later.
2. Step 2: Divide the pistachios in half. Using a food processor, grind half into a fine meal and set aside. Grind the remaining half more coarsely and set aside. You should have about ½ cup of each texture.
3. Step 3: In a stand mixer, cream the butter, sugar, vanilla, and cardamom together until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Continue mixing for another 2 to 3 minutes.
5. Step 5: Whisk together the flour, both types of ground pistachios, baking powder, and salt. Add these dry ingredients to the mixer alternately with the buttermilk, beginning and ending with the flour mixture. Finish mixing by hand to combine thoroughly without overbeating.
6. Step 6: Pour the batter into the prepared loaf pan and spread evenly. Bake in the center rack for 55-60 minutes, or until the cake is fully risen and a toothpick inserted near the center comes out clean or with moist crumbs.
7. Step 7: Let the cake cool in the pan for a few minutes before transferring it to a wire rack.
8. Step 8: Prepare the glaze by whisking together the confectioner’s sugar, ground cardamom, and enough buttermilk to reach a pourable consistency. When the cake is almost completely cool, spread the glaze over the top and garnish with crushed pistachios.

Tips & Variations

• For a more intense cardamom flavor, toast the ground cardamom lightly before mixing it into the batter.
• To make this cake nut-free, substitute chopped dried fruit like apricots or cranberries for the pistachios and omit the garnish.
• Use Greek yogurt instead of buttermilk for a slightly tangier texture.
• Allow the cake to cool completely before glazing to prevent the glaze from melting off.

Storage

Store the cake covered at room temperature for up to 3 days to keep it moist. Avoid slicing until ready to serve to prevent drying out. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature before glazing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter in this recipe?

Yes, but if you do, omit the ½ teaspoon of added salt to avoid an overly salty taste.

What can I substitute for buttermilk?

You can replace buttermilk with an equal amount of milk mixed with 1 tablespoon of lemon juice or vinegar, or use plain Greek yogurt thinned with a little milk.

Pistachio Cardamom Pound Cake Recipe

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★★★★★

4.4 from 98 reviews

This Pistachio Cardamom Pound Cake is a beautifully fragrant and moist loaf cake, combining the nutty crunch of pistachios with the warm, aromatic spice of cardamom. The cake is rich with butter and eggs, softened by the addition of buttermilk for a tender crumb, and topped with a delicate cardamom glaze and extra pistachios for added texture and flavor. Perfect for a sophisticated dessert or an afternoon tea treat.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf cake (about 8–10 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 cup shelled pistachios, divided
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 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 using salted butter)
• 1/2 cup buttermilk

Glaze

• 1 cup confectioner’s sugar
• 1/8 tsp ground cardamom
• 2–3 Tbsp buttermilk for thinning
• Additional crushed pistachios for garnish

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly butter a 9×5 inch loaf pan and line it with parchment paper, leaving the long ends overhanging for easy removal later.
2. Prepare pistachios: Divide the pistachios in half. Using a food processor, grind half into a fine meal and set aside. Then grind the remaining half coarsely and set aside. You should have about 1/2 cup of each texture.
3. Cream butter and sugar: In a stand mixer, combine the butter, sugar, vanilla, and ground cardamom. Cream on medium-high speed until the mixture is light, fluffy, and pale, about 5 minutes. Scrape down the sides of the bowl as needed.
4. Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. After all eggs are added, continue beating for another 2 to 3 minutes for a smooth batter.
5. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, both textures of pistachios, baking powder, and salt.
6. Combine wet and dry ingredients: Add the dry mixture to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed just until combined. Finish mixing by hand to ensure even incorporation without overmixing.
7. Bake: Pour the batter evenly into the prepared loaf pan. Bake on the center rack of the oven for 55 to 60 minutes, or until the cake has fully risen and a toothpick inserted near the center comes out clean or with only moist crumbs attached.
8. Cool: Let the cake cool in the pan for a few minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.
9. Prepare glaze: Whisk together the confectioner’s sugar, ground cardamom, and 2-3 tablespoons of buttermilk until smooth. Adjust the consistency with more buttermilk if needed.
10. Glaze and garnish: When the cake is almost completely cool, spread the glaze evenly over the top. Sprinkle crushed pistachios over the glaze for garnish.
11. Serve and store: This cake keeps well at room temperature. Avoid slicing until ready to serve to prevent drying. For longer storage, freeze well wrapped.

Notes

• Ensure eggs and butter are at room temperature for best results and proper creaming.
• Using both finely ground and coarsely chopped pistachios adds a pleasant texture contrast.
• If using salted butter, omit the added salt to balance the flavors.
• The glaze adds a subtle cardamom flavor and a sweet finish but can be omitted for a less sweet cake.
• To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• Do not overmix the batter once dry ingredients are added to avoid a dense cake.

Keywords: pistachio cake, cardamom pound cake, nutty dessert, loaf cake, baked dessert