Name: Pistachio Cardamom Pound Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 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; 1 cup confectioner’s sugar; 1/8 tsp ground cardamom; 2-3 Tbsp buttermilk for thinning; Additional shelled pistachios, crushed, for garnish

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This Pistachio Cardamom Pound Cake Recipe is an absolute delight that brings together the aromatic warmth of cardamom and the satisfying crunch of pistachios into one luscious loaf. This cake is not only bursting with unique Middle Eastern-inspired flavors but also boasts a moist, tender crumb that pairs perfectly with your favorite coffee or tea. Whether you’re looking to impress guests or simply enjoy a cozy slice at home, this recipe is a true crowd-pleaser that feels both exotic and comforting.

Ingredients You’ll Need

A close-up of a silver metal bowl filled with a thick, light greenish-beige mixture speckled with tiny green and brown bits. A wooden spoon with a darker brown handle is partly dipped in the creamy, slightly textured mixture, lifting some of it. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Pistachio Cardamom Pound Cake Recipe are simple yet thoughtfully chosen to create a balance of texture, flavor, and color. Each one plays a vital role — from the richness of butter to the fragrant cardamom spices — ensuring every bite is heavenly.

1 cup shelled pistachios: Half ground finely and half roughly chopped for delightful texture throughout the cake.
1 cup unsalted butter, room temperature: Provides a creamy richness and helps achieve a moist crumb.
1 cup sugar: Sweetens perfectly without overpowering the nutty and spicy notes.
1 tsp vanilla extract: Enhances overall flavor with subtle warmth and depth.
1 tsp rounded ground cardamom: Brings that exotic, fragrant spice that defines the cake’s identity.
3 large eggs, at room temperature: Bind ingredients and add structure while keeping the cake tender.
1 1/2 cups all-purpose flour: The base of the cake, providing body and the perfect crumb.
1 1/2 tsp baking powder: Leavens to achieve a light, airy texture.
1/2 tsp salt: Balances sweetness and enhances flavors; omit if using salted butter.
1/2 cup buttermilk: Adds moisture and a subtle tang that brightens the overall taste.
Glaze ingredients: 1 cup confectioner’s sugar, 1/8 tsp ground cardamom, 2-3 Tbsp buttermilk for thinning; the glaze adds a sweet, spiced finishing touch.

How to Make Pistachio Cardamom Pound Cake Recipe

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 350°F. Lightly butter a 9×5 loaf pan and line it with parchment paper, making sure to leave long edges. This simple step makes lifting the cake out effortless for glazing and slicing once it’s baked.

Step 2: Prepare the Pistachios

Divide your pistachios into two equal halves. Using a food processor, grind one half into a fine meal to infuse the batter with flavor and a nutty texture. Coarsely chop the other half to sprinkle throughout, adding crunch and visual appeal.

Step 3: Cream Butter and Sugar

In a stand mixer, combine the butter, sugar, vanilla, and ground cardamom. Beat on medium speed until the mixture is light, fluffy, and pale in color, about 5 minutes. Scrape down the sides as needed to ensure even mixing.

Step 4: Add Eggs One by One

Add the eggs one at a time, beating well after each addition. This technique helps to fully incorporate eggs and create a smooth, emulsion-like batter. Continue mixing for 2-3 more minutes to build volume and lightness.

Step 5: Combine Dry Ingredients and Buttermilk

Whisk together flour, both the finely ground and coarse pistachios, baking powder, and salt in a separate bowl. Gradually add these dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with the dry. Finish mixing by hand to gently bring it all together without overworking the batter.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and smooth the top evenly. Place on the center rack of your oven and bake for about 55 to 60 minutes. You’ll know it’s ready when the cake has risen fully and a toothpick inserted near the center comes out clean or with just moist crumbs clinging to it.

Step 7: Cool and Glaze

Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack. Whisk together confectioner’s sugar, ground cardamom, and buttermilk to make a thin glaze. When the cake is nearly cool, drizzle the glaze evenly over the top and sprinkle with extra crushed pistachios for a stunning finish.

How to Serve Pistachio Cardamom Pound Cake Recipe

The image shows a loaf cake sliced into six pieces arranged in a line on a metal cooling rack. Each slice has two visible layers: a thick, light brown cake layer with a crumbly texture and a smooth white icing layer on top, sprinkled with crushed green pistachios. The cake’s crust is golden brown and the inside has small flecks of nuts or seeds. A large serrated knife with a black handle rests next to the rack on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Extra chopped pistachios make a fantastic garnish, adding color and crunch. For a pop of freshness, try sprinkling edible rose petals or a light dusting of powdered sugar. These touches elevate the presentation and highlight the cake’s delicate flavors.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its richness. Fresh berries can also provide a tart contrast that balances the spiced nutty notes deliciously.

Creative Ways to Present

For a festive touch, slice the cake into thick slabs and stack them with layers of mascarpone cream and chopped pistachios. Alternatively, serve mini portions in pretty ramekins warmed slightly and topped with a drizzle of honey and crushed pistachios for a cozy dessert option.

Make Ahead and Storage

Storing Leftovers

This Pistachio Cardamom Pound Cake Recipe keeps well at room temperature if stored in an airtight container. Waiting to slice the cake until just before serving is ideal to keep each piece moist and fresh.

Freezing

If you want to keep the cake longer, wrapping it tightly in plastic wrap and placing it in a freezer bag will preserve its flavor and texture for up to 3 months. Thaw in the fridge overnight before serving.

Reheating

For that fresh-from-the-oven feel, warm individual slices gently in the microwave for about 10 seconds or place them briefly in a low oven. This helps revive the cake’s softness and makes the glaze slightly melty and irresistible.

FAQs

Can I substitute the buttermilk in this recipe?

Absolutely! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using; this will help achieve the tender crumb you want in this pound cake.

Is it necessary to use both finely ground and chopped pistachios?

Using both textures creates a delightful contrast in the cake — the fine pistachio meal adds flavor and moisture while the chopped nuts give satisfying crunch and visual interest. You can experiment, but this combo is highly recommended.

Can I make this cake gluten-free?

Yes! You can replace the all-purpose flour with a gluten-free baking blend that measures 1:1. Be sure it contains xanthan gum for the best texture. The cake may be slightly denser but still delicious.

How long will the cake stay fresh?

At room temperature in an airtight container, this pound cake stays fresh for about 3 days. Refrigeration can extend freshness up to a week but might dry the cake slightly unless well wrapped.

What drinks pair well with Pistachio Cardamom Pound Cake Recipe?

This cake is a match made in heaven with dark coffee, spiced chai tea, or even a cup of strong black tea. The spices and nuts shine when contrasted with these warm beverages.

Final Thoughts

This Pistachio Cardamom Pound Cake Recipe is one of those rare treats that feels special without being complicated. Its inviting, fragrant spices and nutty richness make it an ideal baked good to enjoy any time you want to share comfort and a touch of elegance. I encourage you to try this recipe soon — it’s sure to become a loved favorite in your kitchen as it is in mine.