Introduction

This Pistachio Cardamom Pound Cake is a fragrant and nutty treat that combines the rich flavors of pistachios with the warm, aromatic touch of cardamom. It’s moist, tender, and beautifully glazed, making it perfect for a special dessert or an elegant afternoon snack.

The image shows two slices of a light green cake placed on a wire rack over white parchment paper on a white marbled surface. Each slice has two main layers: the bottom layer is a moist, crumbly light green cake with a slightly grainy texture, and the top layer is a smooth, white icing spread evenly with small green and yellow crushed pistachios sprinkled over it. Three shiny silver forks rest next to the closest slice of cake on the right side, adding a reflective element to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup shelled pistachios (plus more for garnish)
1 cup unsalted butter, room temperature
1 cup sugar
1 tsp vanilla
1 tsp rounded, ground cardamom
3 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt (omit if you use salted butter)
1/2 cup buttermilk
1 cup confectioner’s sugar
1/8 tsp ground cardamom
2-3 Tbsp buttermilk for thinning glaze

Instructions

Step 1: Preheat the oven to 350°F. Lightly butter a 9×5 loaf pan and line it with parchment paper, leaving long ends to lift the cake out later.
Step 2: Divide the pistachios in half. Using a food processor, grind half into a fine meal and set aside. Grind the other half more coarsely and set aside. You should have about 1/2 cup of each.
Step 3: In a stand mixer, cream together the sugar, butter, vanilla, and 1 teaspoon of ground cardamom until light and fluffy, about 5 minutes. Scrape the bowl as needed.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Continue beating for 2-3 more minutes.
Step 5: Whisk together the flour, all the ground pistachios, baking powder, and salt. Add this mixture to the mixer alternately with the buttermilk, beginning and ending with the dry ingredients. Finish mixing by hand, careful not to overbeat.
Step 6: Pour the batter into the prepared pan, spreading evenly. Bake on the center rack for 55-60 minutes, or until risen and a toothpick inserted near the center comes out clean or with just moist crumbs.
Step 7: Let the cake cool in the pan for a few minutes, then remove it to a wire rack.
Step 8: Whisk together the confectioner’s sugar, 1/8 teaspoon cardamom, and 2-3 tablespoons buttermilk until smooth. Spread this glaze over the cake when it’s nearly cool. Dust with crushed pistachios.
Step 9: Allow the glaze to set before slicing and serving.

Tips & Variations

For a deeper nutty flavor, toast the pistachios lightly before grinding.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
Use salted butter if preferred, but remember to omit the additional salt in the recipe.
For an extra moist cake, wrap it tightly in plastic wrap once completely cool and store overnight before glazing.

Storage

Store the cake at room temperature, covered tightly, for up to 3 days. Avoid slicing until ready to serve to keep it moist. For longer storage, freeze the unglazed cake wrapped well in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.

How to Serve

The image shows three thick slices of moist pistachio cake with a rough granular texture and a light green color, arranged in a row on a metal cooling rack. Each slice is topped with a smooth white icing layer that fully covers the top and drips slightly over the edges. Crushed pistachio pieces are scattered on the icing for decoration. To the right of the slices, three shiny silver forks rest on the rack. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute other nuts for pistachios?

Yes, almonds or walnuts can be used, though the flavor will vary. Pistachios provide a signature taste that complements cardamom exceptionally well.

What if I don’t have a stand mixer?

You can use a hand mixer or mix by hand with a wooden spoon, though it may require more effort to achieve the same light and fluffy texture in the butter and sugar.