Pistachio Cardamom Pound Cake Recipe

Introduction

This Pistachio Cardamom Pound Cake is a delightful treat that combines nutty pistachios with the warm, floral notes of cardamom. Moist and tender, it’s perfect for afternoon tea or a special dessert.

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 using salted butter)
• 1/2 cup buttermilk

For the glaze:

• 1 cup confectioner’s sugar
• 1/8 tsp ground cardamom
• 2-3 Tbsp buttermilk for thinning

Instructions

1. 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 easily lift out the cake later.
2. Step 2: Divide the pistachios in half. Grind half into a fine meal using a food processor, then grind the other half coarsely. Set both aside.
3. Step 3: In a stand mixer, cream together the butter, sugar, vanilla, and cardamom until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
4. Step 4: Add the eggs one at a time, beating well after each addition. Continue beating for 2-3 more minutes until fully incorporated.
5. Step 5: Whisk together the flour, both pistachio textures, baking powder, and salt. Alternately add the dry mix and buttermilk to the batter, beginning and ending with the dry ingredients. Finish mixing by hand gently to combine thoroughly without overmixing.
6. Step 6: Pour the batter evenly into the prepared pan. Bake on the center rack for 55-60 minutes, or until a toothpick inserted near the center comes out mostly clean with moist crumbs.
7. Step 7: Let the cake cool for a few minutes in the pan, then lift it out by the parchment onto a cooling rack.
8. Step 8: Whisk together the confectioner’s sugar, cardamom, and buttermilk to make the glaze. When the cake is almost completely cool, spread the glaze over the top and sprinkle with crushed pistachios.

Tips & Variations

• Use roasted pistachios for a deeper flavor, or toast them lightly before grinding for extra aroma.
• If you don’t have buttermilk, substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
• For a dairy-free version, try a plant-based butter and use almond or oat milk with a splash of lemon juice instead of buttermilk.
• To make this cake extra moist, avoid overmixing the batter once you add the flour.

Storage

Store the cake at room temperature in an airtight container for up to 3 days. To keep it fresher longer, freeze the cake (glazed or unglazed) wrapped tightly in foil and stored in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute other nuts for pistachios?

Yes, you can use almonds, walnuts, or pecans. Keep the same amount and texture variation for best results.

What if I don’t have a stand mixer?

You can use a hand mixer or whisk vigorously by hand. It may take longer to cream the butter and sugar, but the cake will still turn out well.

Pistachio Cardamom Pound Cake Recipe

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★★★★★

4.7 from 76 reviews

This Pistachio Cardamom Pound Cake is a fragrant and nutty dessert that combines the rich flavors of ground and chopped pistachios with aromatic cardamom. Soft, moist, and topped with a delicate cardamom-infused glaze, this loaf is perfect for an elegant tea time or a special occasion. The combination of creamy butter, buttermilk, and the unique spice elevates the classic pound cake to a sophisticated treat.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 1 cup shelled pistachios, divided
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon rounded ground cardamom
• 3 large eggs, at room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt (omit if using salted butter)
• 1/2 cup buttermilk

Glaze

• 1 cup confectioner’s sugar
• 1/8 teaspoon ground cardamom
• 2–3 tablespoons buttermilk (for thinning)
• Additional shelled pistachios, crushed, for garnish

Instructions

1. Prepare the Pan: 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 for easy removal of the cake after baking.
2. Process the Pistachios: Divide the pistachios into two halves. Using a food processor, first grind half into a fine meal and set aside. Then, grind the remaining half more coarsely and set aside. You should have about 1/2 cup of finely ground and 1/2 cup of coarsely ground nuts.
3. Cream Butter and Sugar: In a stand mixer, combine the butter, sugar, vanilla, and ground cardamom. Cream the mixture on medium speed for about 5 minutes until it becomes light and fluffy. Scrape down the bowl as needed to ensure even mixing.
4. Add Eggs: Beat in the eggs one at a time, fully incorporating each before adding the next. After all eggs are added, continue beating for an additional 2-3 minutes for a smooth, emulsified batter.
5. Combine Dry Ingredients and Buttermilk: In a separate bowl, whisk together the flour, both the finely and coarsely ground pistachios, baking powder, and salt. Add these dry ingredients to the mixer alternately with the buttermilk, starting and ending with the dry ingredients. Finish mixing by hand gently to avoid over-beating.
6. Bake the Cake: Pour the batter into the prepared loaf pan and spread it evenly. Place the pan on the center rack of the oven and bake for 55-60 minutes, or until the cake has fully risen and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
7. Cool: Allow the cake to cool in the pan for a few minutes, then lift it out using the parchment paper and transfer to a wire rack to cool almost completely.
8. Prepare and Apply Glaze: Whisk together the confectioner’s sugar, ground cardamom, and 2-3 tablespoons of buttermilk until smooth and pourable. Spread the glaze evenly over the cooled cake and sprinkle with crushed pistachios for garnish.

Notes

• Ensure the eggs and butter are at room temperature to help the batter emulsify properly and achieve a tender crumb.
• Do not overmix once the flour is added to prevent a dense cake.
• This cake keeps well at room temperature for a couple of days, but it’s best sliced just before serving to maintain moisture.
• For longer storage, wrap the cooled cake tightly and freeze. Thaw at room temperature before glazing.
• If you prefer a more intense cardamom flavor, feel free to add a bit more ground cardamom to the batter or glaze.

Keywords: pistachio pound cake, cardamom cake, nutty pound cake, flavored pound cake, tea cake, glazed pound cake, pistachio dessert