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Pistachio Cardamom Pound Cake Recipe

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4.5 from 115 reviews

This Pistachio Cardamom Pound Cake is a moist, fragrant loaf combining the rich nuttiness of pistachios with the warm, aromatic spice of cardamom. Perfectly balanced with creamy buttermilk and finished with a delicate cardamom glaze, this cake is an elegant dessert or a refined treat for afternoon tea.

Ingredients

Scale

Pistachio Mixture

  • 1 cup shelled pistachios (divided into 1/2 cup finely ground, 1/2 cup coarsely ground)

Cake Batter

  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 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 using salted butter)
  • 1/2 cup buttermilk

Glaze

  • 1 cup confectioner’s sugar
  • 1/8 tsp ground cardamom
  • 2–3 Tbsp buttermilk (for thinning)
  • Additional crushed pistachios for garnish

Instructions

  1. Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Lightly butter a 9×5 inch loaf pan and line it with parchment paper, leaving long ends to easily lift out the cake later for glazing and slicing.
  2. Prepare the Pistachios: Divide the pistachios into two equal parts. Using a food processor, grind half into a fine meal and the other half more coarsely. Set both aside, aiming for about 1/2 cup each.
  3. Cream Butter and Sugar: In a stand mixer, combine the butter, sugar, vanilla extract, and ground cardamom. Cream the mixture on medium speed for about 5 minutes until light and fluffy, scraping down the bowl as needed.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Continue beating for an additional 2-3 minutes to maintain a smooth, airy batter.
  5. Mix Dry Ingredients and Incorporate: Whisk together the flour, both the finely and coarsely ground pistachios, baking powder, and salt. Add the dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with the dry ingredients. Finish mixing by hand to ensure thorough but gentle incorporation.
  6. Bake the Cake: Pour the batter evenly into the prepared loaf pan. Bake on the center rack for 55-60 minutes, or until the cake is fully risen and a toothpick inserted near the center comes out clean or with moist crumbs but no wet batter.
  7. Cool the Cake: Allow the cake to cool for a few minutes in the pan, then transfer it to a cooling rack.
  8. Prepare and Apply Glaze: Whisk together confectioner’s sugar, ground cardamom, and 2-3 tablespoons of buttermilk until smooth and pourable. When the cake is almost completely cool, spread the glaze evenly over the top and dust with additional crushed pistachios.
  9. Storage Tips: Keep the cake at room temperature. Slice only when ready to serve to maintain moisture. For longer storage, freeze the cake tightly wrapped.

Notes

  • Use room temperature ingredients for best mixing results.
  • If you use salted butter, omit the added salt in the dry ingredients.
  • Do not overmix the batter once the flour is added to avoid a dense cake.
  • Ensure the cake is fully cool before glazing to prevent the glaze from melting off.
  • The pistachio grinding step adds texture and flavor contrast, so measure carefully.

Keywords: pistachio pound cake, cardamom cake, nutty desserts, flavored pound cake, homemade loaf cake, spiced cakes

Find it online: https://nayabaker.com/pistachio-cardamom-pound-cake-recipe/