Cherry Pistachio Pound Cake

Soft and fluffy pistachio pound cake with a sweet cherry glaze. Just what you need for the afternoon tea!

Hello sweet cherries!

While I still mourn our cherry tree that we had to cut last year, I got some very delicious ones from the farmers market and even though we ate almost the entire bunch in a day, I managed to save some to make a delicious pistachio pound cake with a cherry glaze and some fresh cherries on top.

Since most pound cakes I’ve made so far were buttery and a bit denser, I decided to try a fluffier and more delicate one. I switched a part of the butter for oil which creates a different texture since the oil doesn’t firm as it cools, while the butter provides a nice milky taste.

I don’t have pistachios on hand, can I use something else?

In this recipe, I’ve used ground pistachios, since I’m a huge fan of pistachios in sweets. You can replace them with some other nuts like almonds or hazelnuts with no problem.

I prefer grinding nuts myself, since the only storebought I can find, usually contain some larger particles and are not really very fine. These work great too, but I prefer no particles for this cake in particular. But if you can’t find a well ground nuts or you don’t have a grinder at home, that’s fine too 🙂

How to make cherry glaze?

The cherry glaze is very simple to make. Like any icing glaze, you need icing sugar and a tiny amount of liquid. With glaze, you really need just a teeny-tiny amount, less than you’d think.

For this recipe you need 2/3 cup icing sugar and only about 2 TBSP cherry juice.

You can make the juice two ways:

  • with a blender: Just pop deseeded cherries in and mix until you get a very fine purée and then run it through a mesh strainer to remove the particles.
  • with a juicer: pop cherries with seeds in the juicer and let it work its magic.

I have to sneak in the third option: You can use a store bought juice as well, but I prefer the taste of freshly squeezed juice 🙂

More cherry recipes:

Vegan Almond Cherry Ice Cream Sandwiches

Cherry Braised Beef Brisket With Creamy Mashed Potatoes

Cherry, Brie & Bacon Grilled Quesadilla

I hope you enjoy this cherry pistachio pound cake just as much as I (and my neighbours) did 🙂

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

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Cherry Pistachio Pound Cake

Course Dessert
Keyword cherry glaze, pistachio cake, pistachio pound cake, pound cake
Servings 1 4-cup pound cake tin
Author Anja Burgar

Ingredients

Pistachio Pound Cake

  • 1 ¼ cup all-purpose flour
  • 1 cup ground pistachios
  • 2 tsp baking powder
  • 2 eggs
  • seeds of 1 vanila pod
  • 1/2 cup butter softened
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2/3 cup milk room temperature

Cherry Glaze

  • 2/3 cup icing sugar
  • 2 TBSP cherry juice (instructions for making homemade cherry juice in notes)

Instructions

Pistachio Pound Cake

  1. Preheat the oven to 350°F (175°C). Line a 4-cup loaf pan with baking paper.

  2. In the bowl of a stand mixer fitted with the paddle attachment mix together softened butter and sugar for one minute then add oil and mix for a few minutes until fluffy.

  3. Add eggs one at a time and mix until combined before adding the next.

  4. In a separate bowl mix together the rest of the flour, ground pistachios, baking powder and vanilla seeds.

  5. Add flour and milk to the egg mixture, beginning and ending with the flour. 

  6. Pour the batter into a prepared baking tin and bake for 45-55 minutes. Check after 30-35 minutes and if you see the top browning too quickly, cover with alluminum foil or the rest of the bake.

  7. The cake is ready when the toothepick comes out clean.

  8. Let cool completely befor adding the glaze.

Cherry Glaze

  1. Mix icing sugar and half of the cherry juice and mix well. Add more juice ½ TBSP at a time to reach a desired consistency.

  2. For instructions on making homemade cherry juice check notes.

Notes

How to make cherry juice:

  • with a blender: Just pop deseeded cherries in and mix until you get a very fine purée and then run it through a mesh strainer to remove the particles.
  • with a juicer: pop cherries with seeds in the juicer and let it work its magic.

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