Wow…what a weekend!! It was spectacular – blue sky, warm temperatures. You would have thought it was July. Seriously – this is nicer than any weekend that we usually get in June. We get these days here and there – and you know who I feel sorry for the most? Those poor people who have just moved to Seattle, and think that we are all under a conspiracy here with our weather. They are all thinking that we just make up the fact that it’s raining all the time. I wish it were true…but sadly, it is not. Just wait until Junuary, and you will see.
I love pistachios – no, I mean really LOVE pistachios. I cannot just eat one, in fact, I cannot just eat ten. Once I start, I can’t stop. They are definitely my weakness, especially those crunchy salty ones. My daughters love pistachios too, and are always asking me to buy them. I seriously say no only because I know I will be eating most of them. Every once in a while I buy a big sack though, and we all sit around the table cracking open those shells and popping them in our mouths. So, when I saw this recipe in Bon Appetit, I knew I had to give it a try. Fortunately for me, Trader Joes now sells bags of pre-shelled pistachios – and they are not salted. It makes baking with pistachios such a pleasant experience. I remember the first time I wanted to make something with pistachios – my husband and I spend hours shelling the nuts so I had them ready. At first it was one for me, one for the bowl…but I soon realized if I kept doing that, I would run out of nuts – and I needed to have enough for the recipe. Boy was that a test of my will power.
This cake was delicious – it was densely populated with pistachio nuts – and they didn’t just float to the top or bottom. It was rich and buttery as well – as you would expect when you are using two sticks of butter. The girls loved it, as did I – it was quite a treat – and so easy to make – that is, if you have a Trader Joes nearby. Otherwise – good luck with this. If you can get through shelling the pistachios, with enough left for the recipe – a big gold star for you – and a beautiful pound cake to celebrate…
- Nonstick vegetable oil spray
- 2 cups all-purpose flour plus more
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 large eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 2 teaspoons finely grated orange zest
- 1 teaspoon finely grated lime zest
- 1 cup shelled, unsalted pistachios, coarsely chopped, divided
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3″ loaf pan with nonstick spray. Dust pan with flour; tap out excess.
Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.
Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
For a printer-friendly version of this recipe, please click here: Pistachio Pound Cake
15 thoughts on “Pistachio Pound Cake”
Dawn, I also love pistatios and always a big mound of shells left behind…Great little pound cake.
Sent from Windows Mail
We went to Pres. Wilson with Jay & Jane. we had crepes and Jay bought a whole baby pig. they cooked it for us in the rotisserie. we went to their place for dinner last night and feasted. it was fabulous. the mother pig must have been very unhappy when her baby was brought to market. yum
Sent from Windows Mail
Yum, your cake sounds delicious!
Always with pistachios. Always :)
I completely agree!
Mmm, I’m crazy for pistachios too – they’re so addicting! This cake looks amazing. Definitely need to try it.
This looks insanely good! I know what you mean about not being able to stop with pistachios…I’m the same. And Im guessing putting them in pound cake form didn’t help one bit with that!
Not at all :). I just kept eating the cake!!
I will eat pistachios until i am sick. If you want an awesome pistachio cake you have to make the Pistachio Cake III from allrecipes.com. I don’t know if you have a Wegman’s store near you but they make the BEST pistachio ice cream in this world!
I will have to look that one up – thanks! No Wegman’s in Seattle…
This is on the menu for the weekend. I’ve had a bunch of pistachios leftover from our chopped challenge with no home. The kids love them, but don’t snack on them too often. I have no doubt they will love this though. And the pre-shelled ones are a life saver!!! :) Send some of that weather this way. I’m dying for warmth. I hope you guys enjoyed yourselves outside.
Oh good, so glad I could help! Wish I could help in the weather department too…