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 🙂
Cherry Pistachio Pound Cake
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
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Preheat the oven to 350°F (175°C). Line a 4-cup loaf pan with baking paper.
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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.
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Add eggs one at a time and mix until combined before adding the next.
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In a separate bowl mix together the rest of the flour, ground pistachios, baking powder and vanilla seeds.
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Add flour and milk to the egg mixture, beginning and ending with the flour.
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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.
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The cake is ready when the toothepick comes out clean.
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Let cool completely befor adding the glaze.
Cherry Glaze
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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.
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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.
Such a beautiful recipe and stunning photos! Exactly what loaf pan did you used?
Thanks dear, the recipe is for a 4-cup pound cake tin.
What a fantastic recipe. The photos are stunning, as always! I will try this cake. May I ask you which are your setting on the camera for those photos? Thank you,
Hi Carlos!
Thanks so much 🙂 I hope you’ll enjoy the cake!
As far as settings go, please go to my Ig. I usually post settings in the captions.
Love,
Anja