Dessert: Pistachio Pound Cake with Drippy Icing

We have updated the standard loaf with a few additions. Cream cheese makes the cake wonderfully moist, while ground pistachios lend the batter a distinct nutty flavor and faint green tinge. Drizzled with icing and sprinkled with pistachio slivers, this ca

Ingredients

Vegetable-oil cooking spray
3 c. all-purpose flour
1 1/4 c. unsalted butter
3/4 c. cream cheese
1 c. salted shelled pistachios
3 c. sugar
6 large eggs
2 tsp. pure vanilla extract
1 tbsp. Coarse salt
3/4 c. coarsely chopped salted pistachios
Drippy Icing
1 1/2 c. unsalted pistachio slivers

Instructions

Preheat oven to 325 degrees F. Coat two 8 1/2- by 4 1/2-inch loaf pans with cooking spray. Line with parchment; spray parchment, and dust with flour, tapping out excess.
With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.
Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.
Drizzle cakes with Drippy Icing, and sprinkle with pistachio slivers. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

Add a review for Pistachio Pound Cake with Drippy Icing