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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.

Ingredients

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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

Find it online: https://islawhite.com/pistachio-cardamom-pound-cake-recipe/