Name: Pistachio Cardamom Pound Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 1 cup shelled pistachios, divided; 1 cup unsalted butter, room temperature; 1 cup sugar; 1 tsp vanilla extract; 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; 1 cup confectioner’s sugar; 1/8 tsp ground cardamom; 2-3 Tbsp buttermilk (for thinning); Additional pistachios for garnish

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If you love cakes that bring a little unexpected magic to your dessert table, then the Pistachio Cardamom Pound Cake Recipe is going to steal your heart. With the nutty richness of pistachios paired elegantly with the warm, aromatic hint of cardamom, this cake offers a delightful Middle Eastern-inspired twist on a classic pound cake. It’s wonderfully moist, generously textured, and perfect for savoring with your favorite cup of coffee or tea.

Ingredients You’ll Need

A large silver mixing bowl filled with thick, creamy batter that has a slightly speckled texture from small bits of ingredients mixed in. A wooden spoon with a smooth handle is partially dipped into the batter, lifting a portion of it, showing the batter’s soft and slightly lumpy consistency. The bowl is set on a white marbled surface, with natural light highlighting the batter's pale beige color with specks of green and brown. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity fool you — each ingredient in this Pistachio Cardamom Pound Cake Recipe plays an essential role, whether it’s adding texture, enhancing flavor, or giving the cake its beautiful hue.

1 cup shelled pistachios: These provide a rich, nutty flavor and delightful crunch; you’ll use both ground and coarsely chopped versions.
1 cup unsalted butter, room temperature: Creamy butter is the base for moisture and a tender crumb; using unsalted lets you control saltiness.
1 cup sugar: Sweetness to balance the earthy pistachios and fragrant cardamom, bringing the cake together perfectly.
1 tsp vanilla extract: Adds depth and a hint of warmth to the overall flavor profile.
1 tsp rounded, ground cardamom: This spice gives a signature fragrant lift, making the cake unforgettable.
3 large eggs, at room temperature: Provide structure, richness, and help the cake rise beautifully.
1 1/2 cups all-purpose flour: The cake’s foundation, ensuring perfect texture and shape.
1 1/2 tsp baking powder: Helps the cake achieve a tender rise and light crumb.
1/2 tsp salt (omit if using salted butter): Balances sweetness and enhances the pistachio flavor.
1/2 cup buttermilk: Adds moisture and a subtle tang, making the crumb deliciously tender.
Glaze ingredients: 1 cup confectioner’s sugar, 1/8 tsp ground cardamom, and 2-3 Tbsp buttermilk for thinning, to finish with a sweet, spiced sheen.

How to Make Pistachio Cardamom Pound Cake Recipe

Step 1: Prepare Your Pan and Pistachios

Begin by preheating your oven to 350°F and generously butter a 9×5 loaf pan. Lining it with parchment paper and leaving long edges makes it easy to lift the cake out after baking — a simple trick that will save you time and frustration. Next, divide your pistachios into two equal portions: grind one half into a fine meal using a food processor, and coarsely chop the other half. This dual texture is what makes the cake so delightful, adding bursts of crunch amid a tender crumb.

Step 2: Cream the Butter and Sugar

In a stand mixer, combine the butter, sugar, vanilla extract, and cardamom. Beat these together for about 5 minutes until the mixture is light, fluffy, and beautifully aerated. This is the secret to an airy and tender pound cake — don’t rush it! Scrape down the sides of the bowl as needed to ensure everything blends evenly.

Step 3: Incorporate the Eggs

Add the eggs one at a time, making sure each is fully beaten in before adding the next. This gradual addition keeps your batter smooth and prevents it from curdling. Once all eggs are combined, continue mixing for another 2 to 3 minutes to build volume and fluffiness — the perfect base for your Pistachio Cardamom Pound Cake Recipe.

Step 4: Combine Dry Ingredients and Buttermilk

In a separate bowl, whisk together the flour, both kinds of pistachios, baking powder, and salt. Add this mixture to your batter alternately with the buttermilk — start and finish with the dry ingredients to maintain the correct texture. Finish mixing by hand gently; this prevents over-beating, which can make the cake dense. You want a luscious, tender crumb that melts in your mouth.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. Place it in the oven for about 55 minutes, or until a toothpick inserted in the center comes out clean. The aroma of cardamom and toasted pistachios filling your kitchen will be your best indicator that this cake is almost ready to be devoured.

Step 6: Prepare and Apply the Glaze

While the cake cools slightly, mix confectioner’s sugar with the cardamom and enough buttermilk to make a smooth glaze. Drizzle this heavenly glaze over the warm cake, and if you like, sprinkle some extra whole pistachios on top for an inviting finish full of texture and color.

How to Serve Pistachio Cardamom Pound Cake Recipe

The image shows four slices of moist pistachio cake arranged in a row on a stainless steel cooling rack over a white marbled surface. Each slice has a light green crumb texture with small bits of pistachio inside. The top layer is covered with a smooth white icing, which looks soft and slightly spread out, and sprinkled with crushed green pistachio pieces. The bottom edges of the slices are darker and slightly crispy. To the right of the cake slices, there are four shiny silver forks stacked together. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of freshly chopped or whole pistachios crowns this cake wonderfully, offering a lovely contrast to the spiced glaze. For a touch of elegance, consider adding edible rose petals or a dusting of powdered sugar to highlight the cardamom’s fragrance.

Side Dishes

This cake is perfectly suited for pairing with hot beverages like chai, coffee, or lightly brewed green tea. If you’re serving it for brunch or dessert, a dollop of whipped cream or a spoonful of tangy Greek yogurt complements the richness beautifully without overpowering the subtle spice.

Creative Ways to Present

Try slicing and serving the Pistachio Cardamom Pound Cake Recipe alongside a small bowl of fresh berries or a bright fruit compote. For gatherings, arrange slices on a decorative platter with fresh herbs like mint for visually stunning presentation and a burst of freshness.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap or store the whole cake in an airtight container at room temperature for up to 3 days. This helps retain the cake’s moisture and keeps the cardamom flavors bright and inviting.

Freezing

You can freeze this pound cake comfortably for up to 2 months. Wrap it well in plastic wrap and then in foil or a freezer-safe bag. When ready to enjoy, thaw overnight in the fridge or on the counter at room temperature.

Reheating

For freshly baked warmth, heat a slice gently in the microwave for about 15 seconds or pop a slice in a low-temperature oven for a few minutes. The warm cake will revive the pistachio crunch and let the cardamom aroma blossom anew.

FAQs

Can I substitute pistachios with another nut?

While the pistachios give this cake its unique nutty flavor and signature color, you can experiment with almonds or walnuts. Just keep in mind the flavor and texture will differ, and the cardamom might shine differently.

Is it necessary to use buttermilk?

Buttermilk adds a mild tanginess and tenderness to the cake’s crumb. If you don’t have buttermilk on hand, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar, letting it sit for a few minutes before using.

Why is the cardamom important in this recipe?

Cardamom adds a warm, floral spice that sets this pound cake apart from everyday varieties. It complements the pistachios perfectly, creating a memorable Middle Eastern-inspired flavor.

Can I make this cake gluten-free?

Switching to a gluten-free flour blend that measures cup-for-cup can work, but results may vary in texture. For best results, choose a blend designed for baking and consider adding a stabilizer like xanthan gum if your blend doesn’t already contain it.

How should I slice and serve this cake for the best texture?

Use a serrated knife to slice the cake cleanly without crushing it. Serving slightly warm or at room temperature allows you to enjoy the moistness and rich pistachio-cardamom flavor fully.

Final Thoughts

This Pistachio Cardamom Pound Cake Recipe is truly a treasure worth adding to your baking repertoire. Its enticing nutty flavor and fragrant spice blend create a cake that feels both cozy and exotic at the same time. Whether for a casual afternoon treat or a special occasion, this cake promises smiles all around. Give it a try and discover your new favorite comfort dessert.

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