Pistachio Pound Cake

Author: Neha Mathur


  • For the cake
  • Unsalted butter-1 cup
  • Granulated sugar-1 cup
  • Honey -1/4 cup
  • Eggs-3
  • All purpose flour-2 cups
  • Baking powder - 1/2 tsp
  • Baking soda - 1/2 tsp
  • Whole milk-1/3 cups
  • Vanilla extract-1 tsp
  • Almond extract-1/2 tsp
  • Ground pistachios-2-3 cups
  • For the glaze
  • Confectioner's sugar-1/2 cup
  • Unsalted butter-1 tbsp
  • Honey-2 tbsp
  • Fresh cream-1 tbsp
  • Crushed pistachios-1/4 cup


  1. For the cake
  2. Grease and flour a 9 x 5 inch loaf pan
  3. Pre heat the oven to 325 degrees F ( 163 degrees C )
  4. Mix all purpose flour, baking powder and baking soda and keep aside.
  5. Whisk sugar, butter and honey with your blender on high speed , till light and fluffy ( approx 4 minutes )
  6. Add eggs, one at a time, beating well after each addition
  7. Add half of the flour to the bowl and whisk till combined
  8. Add the milk and whisk till combined
  9. Add the remaining flour, vanilla extract, almond extract and ground pistachios and whisk just until combined
  10. Pour the batter in the prepared pan and bake for 55-60 minutes, until a tooth pick comes out clean
  11. If the cake has started to brown from the top very fast, cover it with aluminium foil
  12. Remove the cake from the oven and cool in the pan for 5 minutes
  13. Remove the cake from the pan and cool on a wire rack
  14. For the glaze
  15. In a pan, heat confectioner's sugar, butter, honey and fresh cream till they are combined
  16. While the mixture is hot, pour it over the cake
  17. Garnish with crushed pistachios