Pistachio Pound Cake with Vanilla Almond Icing

loosely adapted from Martha Stewart


 3 cups all-purpose flour
2 ½ sticks unsalted butter, room temperature
6 ounces cream cheese, room temperature
1 cup salted shelled pisatchios, ground to a fine powder in the food processor
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon kosher salt

For the Icing:

1 ½ cups confectioners’ sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
¾ cup salted shelled pistachios, roughly chopped


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1. Preheat the oven to 325ºF. Butter a 9×5 loaf pan and set aside.

2. With an electric mixer beat the butter, cream cheese and pistachio powder until light and fluffy, about 3 minutes. With the mixer on low, add in the sugar and beat until smooth. Add the eggs one at a time and beat well after each addition, then add the almond extract. Finally, add in the flour and salt and beat the mixture just until the flour is combined. Fold in the chopped pistachios.

3. Pour the batter into the prepared pan and bake it for 1 hour 30 minutes, or until a cake tester inserted comes out clean. Let the cake cool for 10 minutes, the quickly flip it out and allow it to cool completely.

4. For the Icing: Whisk together the confectioners’ sugar, vanilla extract and almond extract until there are no lumps. Add the milk 1 teaspoon at a time until you reach the desired consistency. Ice the cake after it has cooled completely and top it with the chopped pistachios.


Naptime Notes

Naptime Recipe Serving ideas

This is a fun St. Patty’s Day treat, but is really good to eat any time of year!

Naptime Stopwatch

20 minutes prep, x bake time

Naptime Reviews

We were sorry not to have a slice before we gave it away, it is so delicious.

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