My girl Sharon Thomas is back in the kitchen…this time with a Pistachio Pound Cake! 🙌🏾 Check out my Baker’s Spotlight’s FULL RECIPE below.
Ingredients for Cake:
3 sticks of Land O Lakes Unsalted Butter at room temperature
3 cups of Domino Sugar
3 cups of all-purpose flour
6 large eggs at room temperature
½ teaspoon of salt
1 teaspoon of baking powder
½ cup of sour cream at room temperature
1 teaspoon of almond extract
1 teaspoon of pure vanilla extract
1(3.4 ounce) package of instant pistachio pudding mix
1 teaspoon of green gel food coloring
1 cup of buttermilk at room temperature
1 cup of chop unsalted pistachios
Ingredients for Glaze:
3 drops of green gel food coloring
1 – 3 cups of powdered sugar depending on how thick you want your glaze
½ teaspoon of almond extract
½ teaspoon of pure vanilla extract
¼ cup of buttermilk
¼ cup of heavy whipping cream
1-2 cups of finely chopped unsalted pistachios (topping)
• Preheat oven to 325 degrees.
• Spray a 10-12 cup Bundt pan with Bakers Joy.
• Combine flour, salt and baking powder in a bowl; set aside.
• In a 4.5-quart KitchenAid Mixer, combine butter and sugar until light and fluffy.
• Add eggs one at a time until the yolk disappears (don’t over beat).
• Add the sour cream, vanilla and almond extracts and green gel food coloring beat for about 15 seconds.
• Add dry ingredients in three parts with buttermilk beat on low speed until blended well.
• Stir in the cup of pistachios.
• Pour cake mixture into grease cake pan. Sit cake pan in middle of the rack and bake for an hour and thirty minutes or until a toothpick is placed in the middle and comes out clean.
• Cool cake in the pan for about 10 minutes then remove cake and place on a cooling rack.
• While cake is cooling combine the powder sugar, green gel food coloring, almond and vanilla extracts, heavy whipping cream and buttermilk. Beat until your desired consistency.
• Once cake cools pour the glaze over the cake then fill the middle with finely chop pistachios and place remaining pistachios on top and around the bottom of the cake.