Name: Pistachio-Cardamom Pound Cake
Prep time: 25 min
Cook time: 45 min
Total time: 2 h
Yield: 8
Ingredients: 1 c. shelled raw pistachios; 1 1/2 stick unsalted butter; 3 large eggs; 1/4 tsp. vanilla extract; 1 c. all-purpose flour; 2 tsp. ground cardamom; 3/4 tsp. baking powder; kosher salt; 1 c. sugar; 1/2 c. whole milk; 1 tsp. whole milk; 1 c. confectioners' sugar; 1 1/2 tbsp. fresh lemon juice; blueberries

Step 1Preheat oven to 425 degrees F. Spread pistachios on a baking pan and toast until browned, about 5 minutes, turning once halfway through. Transfer pan to a wire rack and cool. In a food processor, pulse nuts until finely ground; set aside. Reduce oven to 350 degrees F.

Step 2Grease an 8 1/2- by 4 1/2-inch loaf pan with butter. Line with parchment paper, then grease parchment with butter. Set pan aside.

Step 3In a liquid measuring cup, whisk together eggs and vanilla; set aside. In a medium bowl, whisk together flour, 1 teaspoon cardamom, baking powder, and 1/4 teaspoon salt; set aside.

Step 4In a large bowl, using an electric mixer set on high, cream butter and sugar until airy. Drizzle in egg-vanilla mixture, a little at a time, mixing between additions and scraping bowl as needed. Alternate adding flour mixture and 1/2 cup milk, starting and ending with flour mixture, mixing until batter is just combined. Fold reserved pistachios into batter. Pour into prepared pan.

Step 5Bake until golden brown and a toothpick inserted into center comes out clean, 45 to 55 minutes. Cool in pan, about 10 minutes. Remove cake from pan and transfer to a wire rack to cool completely.

Step 6Meanwhile, sift confectioners’ sugar and remaining cardamom into a medium bowl. Whisk in lemon juice and remaining milk. Using a spatula, spread icing on top of cake, allowing icing to drip down sides. Let icing set, about 20 minutes. Garnish with blueberries, if desired.

Pistachio-Cardamom Pound Cake

Ingredients

Directions

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