This pound cake recipe is perfect for every occasion. It looks elegant that you can serve this as your main dessert during a formal dinner. But it’s also simple and homey that you can serve this during afternoon tea and coffee with friends. My friends are crazy over this because they are also nut lovers and chocolate lovers. Although I am quite sure that even those who are not too fond of nuts will fall in love with this simple but sinful cake recipe.
Check out what our friends from For Vs Spoon have to say about this recipe:
“This cake may become my ultimate nemesis. Self proclaimed pistachio addict and a life long lover of pound cake. Yep, I am doomed. Doomed I tell you! I beg of you to bake this…risk the doomed-ness. Totally worth it. Promise.”
When I saw pistachio on the title, I already knew that I and my husband will be doomed. This is another cake recipe that we will be addicted to because of the nuts. We adore anything with nuts; and if you are like us, then this recipe is for you!
Ingredients
- 1+1/2 Cups Gold Medal All-Purpose Flour
- 1 Cup Pistachios, shelled and divided
- 10 Tablespoons Land O Lakes Butter, room temperature
- 3 Ounces Philadelphia Cream Cheese, room temperature
- 1+1/2 Cups Domino White Granulated Sugar
- 3 Large Eggland’s Eggs, room temperature
- 1 Teaspoon McCormick Pure Vanilla Extract
- 1 Teaspoon Morton Salt
- ½ Cup Toll House Mini Chocolate Chips
- 2 Tablespoons Land O Lakes Butter, melted
- 1 Cup Domino Confectioner’s Sugar
- 1-2 Tablespoons Borden Milk
- pinch of Morton salt
- ½ Teaspoon McCormick Vanilla Extract
- ¼ Cup Oh! Nuts Pistachios, roughly Chopped
Instructions
- Preheat oven to 325F. Line a loaf pan (8½ by 4½inch) with parchment paper. Set aside.
- Place ½ Cup shelled pistachios into a food processor and process until a paste forms (about 3 minutes). Roughly chop the remaining ½ Cup shelled pistachios. Set aside.
- In a large mixing bowl, cream together butter and cream cheese. Add pistachio paste and cream until light and fluffy (about 3 minutes).
- Beat in sugar and remember to scrape down the sides of the bowl.
- Add room temperature eggs, one at a time, mixing each egg into the mixture before adding the next. Add vanilla.
- With mixture on low, add flour and salt, mix until just combined.
- Fold in roughly chopped pistachios and mini chocolate chips.
- Pour batter into prepared loaf pan and place in preheated oven. Bake for 80-90 minutes until golden brown and toothpick comes out clean (with a few crumbs attached) when inserted into the middle of the cake.
- Place on wired rack and let cool. Remove from pan after 15 to 20 minutes and let cool completely on wire rack.
- Once cool, drizzle cake with icing and sprinkle with chopped pistachios.
- To make icing: Whisk together all ingredients until smooth. Use enough milk until desired consistency is reached.
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Quick Tip: This cake can be made ahead and frozen.
Thanks again to Fork Vs Spoon for this amazing recipe.
