PISTACHIO POUND CAKE
PISTACHIO POUND CAKE
Make the holidays a little happier with this rich, buttery pistachio pound cake! It's moist, tender and speckled with roasted pistachios!
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Ingredients
- 1 c. + 2 tbsp. granulated sugar
- 2 tbsp. honey
- 1 c. (2 sticks) unsalted butter, room temperature
- 1½ tsp. vanilla extract
- ½ tsp. almond extract
- 5 eggs
- 1¾ c. all-purpose flour
- ½ tsp. baking powder
- ¾ tsp. kosher sea salt
- ⅔ c. ground pistachios*
- ½ c. sour cream
- ½ c. powdered sugar
- 1 tbsp. unsalted butter, melted
- 2-3 tbsp. heavy cream
- ½ tsp. vanilla bean paste
- 2 tbsp. chopped pistachios
Directions:
1. Preheat oven to 325 degrees. Lightly grease one 9×5 loaf pan with butter, then lightly dust with flour, set aside (or line with parchment paper).
2. In a small mixing bowl whisk together flour, baking powder, salt and pistachios, set aside.
3. In the bowl of a stand mixer, beat together the sugar, honey, butter, vanilla and almond extract for 3 minutes medium-low. add beaten eggs, mix just until combined.
4. With mixing speed on low, gradually add dry ingredients along with the sour cream. Mix on low for an additional 2 minutes after all of the dry ingredients have been added.
5. Pour batter into the prepared pan and spread evenly. Give the pan 2-3 taps on the counter to remove any air bubbles. Place in the preheated oven and bake for just over 1 hour or until the top becomes golden brown in color and is set (the crack may still look a little moist, as long as it doesn't wiggle it's ok) - it may need an...........................?????????????
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FuLL LINKS: ===================>>> https://lifemadesimplebakes.com
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