What are the ingredients in pistachio cake?

This pistachio pound cake recipe includes butter, sugar, eggs, all-purpose flour, pistachio pudding mix, baking powder, salt, milk or buttermilk, and sour cream or plain Greek yogurt. For extra flavor, you’ll want vanilla and almond extracts. Don’t forget the chopped pistachios, they’re the star.

What makes a pound cake turn out dry?

Most of the time, dryness comes from overbaking or using too much flour. It can also happen if you skip ingredients that add moisture, like sour cream or yogurt. With this pistachio pound cake recipe, stick to the recommended bake time and measure carefully. That sour cream makes a big difference.

Why is pistachio cake so good?

It’s the combination of flavor and texture. Pistachios bring a buttery richness and just a hint of salt, which balances out the sweetness of the cake. The pudding mix adds softness and moisture, so every bite feels tender. This pistachio pound cake recipe nails that balance.

What flavor goes with pistachio cake?

Pistachios pair well with almond, vanilla, and citrus. Lemon and orange bring brightness, while white chocolate adds richness. If you want something cozy, try serving it with spiced tea or even a pistachio latte on the side.

Pistachio Pound Cake Recipe – 5-Star Flavor Made Easy

Name: Pistachio Pound Cake Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 15 servings
Cuisine: American
Ingredients: unsalted butter softened; granulated sugar; large eggs; cake flour; baking powder; salt; buttermilk; vanilla extract; almond extract; finely crushed pistachios; crushed pistachios for topping; powdered sugar glaze ingredients

Ingredients

Scale

1 cup unsalted butter (softened)

1½ cups granulated sugar

4 large eggs

2 tsp vanilla extract

½ tsp almond extract

2 cups all-purpose flour

1 box (3.4 oz) instant pistachio pudding mix

½ tsp baking powder

½ tsp salt

½ cup milk

½ cup sour cream or Greek yogurt

¾ cup chopped unsalted pistachios

Instructions

1. Preheat oven to 325°F and grease a loaf or bundt pan.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time, then mix in extracts.

4. Whisk dry ingredients in a bowl.

5. Mix milk and sour cream in another.

6. Alternate dry and wet additions into batter.

7. Fold in chopped pistachios gently.

Folding chopped pistachios into batter

8. Pour batter into pan and smooth top.

9. Bake 60–70 minutes until a toothpick comes out clean.

Cooling pistachio pound cake

10. Cool in pan 15 minutes, then transfer to rack.

11. Whisk glaze ingredients and drizzle over cooled cake.

12. Top with extra pistachios if desired.

Notes

Use a nonstick pan for easy release.

Add lemon or orange zest to the glaze for citrus flavor.

Store at room temperature up to 3 days or freeze slices.

Author: Sophia Benton
Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 27g
Sodium: 190mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 6g
Cholesterol: 85mg