Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs, room temperature
½ cup whole milk
½ cup sour cream
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup finely ground pistachios
½ cup chopped pistachios (for texture and crunch)
A few drops green food coloring (optional, for that lovely green hue)
For the Frosting (Optional):
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla or almond extract
2 tablespoons ground pistachios (for folding in or sprinkling on top)
Instructions
Continued on next page:1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
2. Cream the butter and sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy, about 3–5 minutes.
3. Add eggs one at a time, beating well after each addition.
4. Mix wet ingredients: In a small bowl, whisk together the milk, sour cream, vanilla, and almond extract.
5. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and finely ground pistachios.
6. Alternate adding dry and wet: Add the dry and wet mixtures to the butter mixture in alternating batches, starting and ending with dry. Mix until just combined.
7. Fold in chopped pistachios and green food coloring, if using.
8. Pour into pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
9. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Optional Pistachio Whipped Cream Frosting:
Whip heavy cream with powdered sugar and vanilla/almond extract until stiff peaks form.
Fold in some ground pistachios or sprinkle them over the top once frosted.
Enjoy your food!
Homemade Pistachio Pound Cake
