Pistachio Pound Cake
Sweet and salty is exactly what I get when I make this moist and delicious Pistachio Pound Cake. It has a tender crumb and a beautiful natural green color thanks to spinach, though nobody would ever guess. This nutty cake has become one of the best pound cakes I have ever made, at least according to my family, who now expect me to bake it every few months.
What I really love about pistachios is how they add that little bit of crunch to just about anything I make. I toss them into batters or sprinkle them on top, like when I bake my kids’ favorite pistachio oatmeal cookies, and they always bring that extra texture that makes every bite so delicious!
Table of contents
When I make my pistachio pound cake, I keep it simple with pistachios, sugar, milk, flour, butter, and just a handful of spinach for a sneaky little boost. The pistachios already make it a bit healthier, but that spinach takes it up a notch, and the best part is nobody can even tell it is in there.
Why you will love this recipe
- It is sweet, salty, and anything but plain: This pound cake is a little different from the usual. The pistachios and lime zest give it a sweet and salty mix that makes each slice super tasty.
- Perfect when I want a moist, nutty cake that wows the crowd: This cake is perfect for family gatherings or when I want to surprise the kids with something different. The pistachios add a soft crunch while the spinach keeps it tender and moist without anyone noticing.
- It is buttery, nutty, and has that zesty glaze I love: The butter and pistachios make this cake rich and full of flavor, while the lime glaze gives it a sweet and tangy finish.
- Easy steps that make me look like a pro baker: I blend the spinach mixture, stir in the rest of the ingredients, and bake it until the kitchen smells like toasted pistachios. Yum!
What you will need
- Pistachios: I use chopped pistachios for crunch and nutty flavor.
- Spinach: I blend frozen spinach for the natural green color.
- Milk: I always use milk at room temperature so it mixes smoothly.
- Sugar: I sweeten the cake with simple granulated sugar.
- Flour: I use regular all-purpose flour for the perfect pound cake texture.
- Baking powder: I stick with baking powder, not baking soda, for the right rise.
- Juice and zest: I use both the juice and zest of a lime to brighten up the cake.
- Butter: I add melted butter to make the cake rich and moist.
- Salt: I add a little salt to balance the sweetness.
- For the simple glaze: I mix powdered sugar with lime juice to make the glaze sweet and tangy.
How to make
Preheat and prepare: I preheat the oven to 350 degrees Fahrenheit and line my loaf pan with parchment paper. While that is going, I shell the pistachios and add them with the frozen spinach and milk to my food processor, then pulse until the pistachios are completely blended in.
Combine: I add the sugar, flour, baking powder, and salt to a large mixing bowl and stir everything together until combined.
Mix it all together: I pour the pistachio mixture into the bowl with the flour and butter, add half of the lime zest, and stir everything together until it is well mixed.
Bake in the preheated oven: I pour the batter into the prepared pan and bake it for 60 to 70 minutes, until a toothpick comes out clean and the top is light golden brown. I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the glaze: While the cake cools, I mix the powdered sugar and lime juice with a rubber spatula until smooth and creamy. Once the cake is fully cooled, I pour the glaze over the top and let it set.
Serve: I sprinkle the rest of the lime zest and some extra chopped pistachios over the glaze, and once it dries, the cake is ready to slice and serve.
Expert tip
Fresh pistachios work best
Whenever I make this pistachio pound cake, I like to take the extra step of chopping the pistachios myself instead of using the pre-chopped ones from the store. I toss them in the blender with the spinach and milk and make sure they are blended really well. This helps everything mix into the batter smoothly and gives the cake a pretty, even green color all the way through. I have found that when I skip this step, the pistachios do not blend in as nicely, and the cake ends up with little lumps.
More tips to consider:
- To save time, I sometimes use a cake mix and a box of instant pistachio pudding. You can use yellow, white, or even pistachio-flavored cake mix.
- I always do the toothpick test to check if the cake is done. If the toothpick comes out clean or with a few crumbs, it is ready.
- If I do not have a food processor, I use my stand mixer or electric mixer. I crush the pistachios by sealing them in a bag and smashing them with a rolling pin.
- I make sure to let the cake cool completely before slicing.
- Instead of using parchment paper, I just spray the loaf pan with baking spray. It keeps the cake from sticking.
- I use either salted or unsalted butter. If I use salted, I skip the extra pinch of salt in the recipe.
- I always double-check that my oven is at the right temperature. It helps the cake bake evenly and keeps it from sinking.
- I never open the oven door while the cake is baking. It can cause the cake to sink in the middle.
Recipe variations
- Boost the flavor: I sometimes add a teaspoon of vanilla extract for extra flavor. Almond extract works great too, or I use both for a fun twist.
- Try a bundt: If I bake this in a bundt or tube pan, I cut the baking time to around 35 to 40 minutes. It still comes out moist and pretty.
- Swap for lemon: I swap the lime juice and zest for lemon when I want a brighter citrus flavor. It works perfectly in both the cake and the glaze.
- Use oil instead: I have used vegetable oil instead of butter, using the same amount. It still bakes up soft and tender.
- Creamier with sour cream: I add a quarter cup of sour cream to the batter when I want the cake extra rich and creamy.
- Play with flours: I have tried this with cake flour and almond flour. Both work nicely and give the cake a slightly different texture.
- Mix up glaze: For the glaze, I switch things up with pineapple, orange, or strawberry juice. It adds a fun new flavor to the cake.
Serving suggestions
When I serve this pistachio pound cake, it works just as well for breakfast with a hot cup of coffee as it does for dessert after dinner. My kids love it with a scoop of avocado ice cream, but if we are in the mood for something more indulgent, I drizzle it with my easy caramel sauce, which needs no candy thermometer and always turns out perfect.
Sometimes I slice the cake and spread on some pistachio butter for a quick afternoon snack. And when I want it even sweeter for special occasions, I top it with my thick and tangy cream cheese frosting or serve it alongside a bowl of no-churn pineapple ice cream for a tropical flavor.
How to store leftovers
- Store: I keep the cake in an airtight container or a zipper bag in the fridge. It stays fresh for about four or five days, and we usually nibble on it for snacks or breakfast.
- Freeze: It is also safe to freeze your pistachio pound cake for up to three months. First, wrap it in plastic wrap, then put it in a freezer bag.
- Thaw: For the best flavor and texture, let your cake thaw in the fridge overnight.
- Reheat: This cake is delicious and served cold or at room temperature, but you can reheat it before adding some more glaze on top.
Frequently asked questions
I have learned that when a cake comes out dry, it is often because the flour was not measured right. I always use the spoon and level method instead of scooping straight from the bag, and if I want a little extra moisture, I add a bit more butter or stir in some sour cream or Greek yogurt. It makes such a difference for keeping the cake soft and tender.
There are several reasons why this may happen. It could be that the oven was too hot, and if the cake rises too fast, it will sink as it cools. You may have also taken it out of the oven too soon or measured something incorrectly. Also, I make sure not to open the oven door while it is cooking.
Never scoop your flour with a measuring cup. Instead, I use a spoon to fill the cup and level it off with a butter knife. You could also weigh your flour instead of measuring it. I like to use a kitchen scale to weigh all of my ingredients for the best results, and once you try it, you will never want to go back to measuring.
More recipes with pistachios:
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Pistachio Pound Cake
Ingredients
- 2/3 cups shelled pistachios roasted and not salted
- 1 cup frozen spinach
- 1 cup milk or plant-based milk
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 lime zested and juiced
- 1/2 cup unsalted butter melted – or oil coconut oil
- 1/4 teaspoon salt
Lime glaze:
- 1 cup powdered sugar
- 2 tablespoons lime juice
- chopped salted pistachios
Instructions
- Preheat oven to 350 degrees F.
- Add parchment paper to a loaf pan, so in hand on the longer two opposite sides, for easy cake removal. Lightly butter the pan and set it aside.
- In a high-speed blender process the pistachios, frozen spinach, and milk, until the mixture is smooth.
- Transfer the spinach mixture to a large bowl.
- Next, use a spatula to stir in the rest of the ingredients into the spinach mixture just until combined.
- After that, transfer the batter into the prepared loaf pan.
- Bake in the preheated oven for 60-70min, or until a toothpick comes out with just a few crumbs, NOT raw batter.
- Remove from the oven, let the cake cool in the pan for 10 minutes, and after that transfer it to a cooling rack.
Lime glaze:
- For the glaze, mix the sugar and lime juice until smooth, and pour on top of the cooled cake cake.
- Top with chopped pistachios, let the glaze set for a few minutes, slice, and serve.
Notes
Fresh pistachios work best
Whenever I make this pistachio pound cake, I like to take the extra step of chopping the pistachios myself instead of using the pre-chopped ones from the store. I toss them in the blender with the spinach and milk and make sure they are blended really well. This helps everything mix into the batter smoothly and gives the cake a pretty, even green color all the way through. I have found that when I skip this step, the pistachios do not blend in as nicely, and the cake ends up with little lumps.More tips to consider:
- To save time, I sometimes use a cake mix and a box of instant pistachio pudding. You can use yellow, white, or even pistachio-flavored cake mix.
- I always do the toothpick test to check if the cake is done. If the toothpick comes out clean or with a few crumbs, it is ready.
- If I do not have a food processor, I use my stand mixer or electric mixer. I crush the pistachios by sealing them in a bag and smashing them with a rolling pin.
- I make sure to let the cake cool completely before slicing.
- Instead of using parchment paper, I just spray the loaf pan with baking spray. It keeps the cake from sticking.
- I use either salted or unsalted butter. If I use salted, I skip the extra pinch of salt in the recipe.
- I always double-check that my oven is at the right temperature. It helps the cake bake evenly and keeps it from sinking.
- I never open the oven door while the cake is baking. It can cause the cake to sink in the middle.