PISTACHIO POUND CAKE

By porklion

Pistachio Pound Cake
Chef Raymond Vandergaag dresses up this citrusy cake with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily.

8–10 servings

Recipe by The Tasting Room in Houston, TX

Photograph by Matt Duckor

April 2012

Ingredients

• Nonstick vegetable oil spray
• 2 cups all-purpose flour plus more
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 large eggs
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• 2 teaspoons finely grated orange zest
• 1 teaspoon finely grated lime zest
• 1 cup shelled, unsalted pistachios, coarsely chopped, divided

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3" loaf pan with nonstick spray. Dust pan with flour; tap out excess.

Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.

Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake.

DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.