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Pistachio Pound Cake

Pistachio Pound Cake

Servings 10 slices

Ingredients

  • 2 3/4 cups flour
  • 1 1/4 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup softened butter
  • 1 1/4 cup sugar
  • 1/4 cup canola oil
  • 4 eggs
  • 2 tsp. vanilla extract or paste
  • 1 tsp. almond extract
  • 1/4 cup whole milk
  • 3/4 cup chopped pistachios
  • 1/3 cup pistachio butter

Instructions

  1. Preheat your oven to 350 degrees and grease a loaf pan. Optionally line the pan with parchment paper that has overhanging sides for easy removal- set aside.

  2. In a medium bowl, stir together the flour, baking powder, and salt. Set aside. In a large bowl, beat together the butter, sugar, and oil until light and fluffy. Add in the eggs, beating the batter between each egg addition. Stir in the vanilla extract and almond extract. Add in about half of the flour mixture and beat until smooth. Then add in the whole milk and mix to combine. Add in the remaining flour along with the chopped pistachios and beat for several minutes until the batter is completely smooth.

  3. Pour into your prepared pan. Dollop the pistachio butter over the top of the pan, and use a knife or off-set spatula to swirl the butter into the batter. Optionally, if you want a crack in the cake down the middle, run a butter knife down the middle of the batter to just create a line. Bake for 45 minutes, or until the top is golden brown, and then cover gently with a foil tent and continue baking for an additional 20-25 minutes, or until a cake tester comes out mostly clean, or an instant read thermometer reads 200 degrees for the center of the cake. Cool completely in the pan, uncovered, and remove to slice and serve the cake when it’s completely cooled.