Description
Pistachio Cardamom Pound Cake is a moist and flavorful cake that combines the warm, aromatic spice of cardamom with crunchy, nutty pistachios. This Middle Eastern-inspired treat is perfect for serving alongside coffee or tea, offering a unique twist on a classic pound cake with a luscious cardamom glaze.
Ingredients
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 shelled pistachios, crushed, for garnish
Instructions
- 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 long ends to easily lift the cake out later.
- Prepare pistachios: Divide the pistachios into two equal parts. Using a food processor, grind half of the nuts into a fine meal and set aside. Grind the other half coarsely for texture.
- Cream butter and sugar: In a stand mixer, beat together the butter, sugar, vanilla, and ground cardamom until the mixture is light and fluffy, which should take about 5 minutes. Scrape down the bowl as needed to ensure even mixing.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating for an additional 2-3 minutes to achieve a smooth, airy batter.
- Combine dry ingredients: In a separate bowl, whisk together the flour, finely ground pistachios, baking powder, salt, and coarsely ground pistachios.
- Alternate adding dry ingredients and buttermilk: Add the dry ingredients to the mixer alternately with the buttermilk, starting and ending with the flour mixture. Mix gently to combine, finishing by hand mixing to avoid over-beating.
- Bake the cake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake on the center rack for 55-60 minutes, or until the cake has risen fully and a toothpick inserted near the center comes out clean or with moist crumbs but no wet batter.
- Cool the cake: Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Prepare glaze and garnish: Whisk together confectioner’s sugar, ground cardamom, and buttermilk until smooth and pourable. When the cake is almost completely cool, spread the glaze evenly over the top and sprinkle with crushed pistachios for garnish.
- Storage: Keep the cake at room temperature until ready to serve to maintain moisture. Slice just before serving and freeze if you need longer storage.
Notes
- Use room temperature ingredients for better mixing and texture.
- Do not overmix the batter once flour is added to avoid a dense cake.
- The cake crust and crumb will be moist with a tender texture thanks to buttermilk and pistachios.
- Omit salt if using salted butter to avoid over-salting the cake.
- This pound cake can be stored at room temperature in an airtight container for up to 3 days or frozen for longer storage.
- Garnishing with crushed pistachios adds both flavor and an attractive finish.
