Name: Pistachio Pound Cake with Drippy Icing
Yield: 1
Ingredients: Vegetable-oil cooking spray -; 3 c. all-purpose flour -; 1 1/4 c. unsalted butter -; 3/4 c. cream cheese -; 1 c. salted shelled pistachios -; 3 c. sugar -; 6 large eggs -; 2 tsp. pure vanilla extract -; 1 tbsp. Coarse salt -; 3/4 c. coarsely chopped salted pistachios -; Drippy Icing -; 1 1/2 c. unsalted pistachio slivers -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Pistachio Pound Cake with Drippy Icing

1. Vegetable-oil cooking spray -

2. 3 c. all-purpose flour -

3. 1 1/4 c. unsalted butter -

4. 3/4 c. cream cheese -

5. 1 c. salted shelled pistachios -

6. 3 c. sugar -

7. 6 large eggs -

8. 2 tsp. pure vanilla extract -

9. 1 tbsp. Coarse salt -

10. 3/4 c. coarsely chopped salted pistachios -

11. Drippy Icing -

12. 1 1/2 c. unsalted pistachio slivers -

How to cook deliciously - Pistachio Pound Cake with Drippy Icing

1. Stage

Preheat oven to 325 degrees F. Coat two 8 1/2- by 4 1/2-inch loaf pans with cooking spray. Line with parchment; spray parchment, and dust with flour, tapping out excess.

2. Stage

With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.

3. Stage

Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.

4. Stage

Drizzle cakes with Drippy Icing, and sprinkle with pistachio slivers. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.