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Pistachio Cardamom Pound Cake

Pistachio Cardamom Pound Cake
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Indulge in the delightful flavors of Pistachio Cardamom Pound Cake. This charming dessert marries the nutty crunch of shelled pistachios with the warm, aromatic spice of cardamom, creating a unique treat that elevates any gathering. Whether served at a cozy tea party or as a festive holiday centerpiece, this cake is both visually appealing and deliciously moist, thanks to the addition of buttermilk. Easy to prepare and perfect for all skill levels, this loaf-shaped cake is sure to impress friends and family alike.

Ingredients

Scale
  • 1 cup shelled pistachios (plus more for garnish)
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cardamom
  • 3 large eggs, room temperature
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt (omit if using salted butter)
  • ½ cup buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×5 loaf pan and line it with parchment paper.
  2. Divide the pistachios in half. Grind half into a fine meal and coarsely chop the other half.
  3. In a stand mixer, cream together butter, sugar, vanilla, and cardamom until light and fluffy (about 5 minutes).
  4. Beat in eggs one at a time until fully incorporated.
  5. In a separate bowl, whisk together flour, ground pistachios, baking powder, and salt. Gradually add this mixture to the creamed mixture alternating with buttermilk.
  6. Pour batter into the prepared pan and bake for 55-60 minutes or until a toothpick comes out clean.
  7. Allow cooling briefly in the pan before transferring to a wire rack.
  8. Prepare the glaze by whisking confectioners' sugar with ground cardamom and buttermilk until smooth; drizzle over cooled cake.

Nutrition

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