Pistachio-Lime Pound Cake with Pistachio Cream
This recipe combines the rich nuttiness of pistachios with a zesty lime twist, creating a heavenly treat for any occasion. The moist pound cake is infused with vibrant lime flavor and studded with crunchy pistachio pieces, while the luscious pistachio cream adds a creamy and decadent finish.
Recipe - Welcome
Pistachio-Lime Pound Cake with Pistachio Cream
Prep Time39 Minutes
Servings10
Cook Time80 Minutes
Ingredients
4 sticks unsalted butter, room temperature
2 cups granulated sugar
8 large eggs, room temperature
1/2 cup fresh lime juice
2 Tbs lime zest, plus more for garnish
4 tsp pure vanilla extract
2 tsp baking powder
1 tsp salt
4 cups all purpose flour, spooned and leveled
2 cups shelled pistachios, divided (plus more for garnish)
1 cup powdered sugar
6 Tbs vegetable oil
1 cup heavy cream
2 limes, thinly sliced (for garnish)
Directions
- Preheat the oven to 350° F. Grease a 10-cup to 12-cup Bundt pan. Set aside. Using an electric mixer on high speed, beat together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add lime juice, zest, vanilla, baking powder and salt. With mixer on low, gradually add the flour (beating just until combined). Turn off the mixer.
- Chop one cup of pistachios. Fold into the batter. Pour batter into Bundt pan. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted into middle of cake comes out clean. Let cool in pan for 15 minutes. Invert onto a wire rack. Turn upright to let cake cool completely.
- Bring a small saucepan of water to a boil. Add the remaining cup of pistachios. Blanch them for 3 minutes. Drain. Place in a bowl of ice water. Let cool, and drain again. Spread the pistachios onto a clean dish towel. Fold to cover. Gently rub the towel to loosen the skin of pistachios. Peel the skins off the pistachios, and discard the skins.
- Place the peeled pistachios in a food processor. Puree until smooth. Add powdered sugar. Continue to puree until a smooth paste forms. Drizzle in the oil while pureeing. Spoon the mixture into a bowl, and refrigerate until very cold.
- Add 1/2 cup of pistachio paste to a blender. Add heavy cream. Blend until thick and creamy to soft peaks. Refrigerate until ready to serve. When cake is completely cooled, spoon the pistachio cream over the top. Sprinkle with additional lime zest and chopped pistachios. Garnish with lime slices.
Note: Extra pistachio paste can be refrigerated and used as a spread on toast or pastries. Extra pistachio cream can be piped into cream puffs or croissants.
Nutritional Information
Per Serving: Calories: 960, Fat: 59 g (30 g Saturated Fat), Cholesterol: 265 mg, Sodium: 300 mg, Carbohydrates: 97 g, Fiber: 4 g, Protein: 15 g
39 minutes
Prep Time
80 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.48$1.37 each
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.18$1.09/lb
Brookshire's Large Eggs - 12 Each
$2.78$0.23 each
Fresh Limes - 2 Pound
$4.98$2.49/lb
Fresh Limes - 2 Pound
$4.98$2.49/lb
Not Available
Brookshire's Double Acting Baking Powder - 10 Each
$2.48$0.25 each
Not Available
Brookshire's All-Purpose Flour - 2 Pound
$2.48$1.24/lb
Wonderful Pistachios Pistachios, Roasted & Salted, No Shells - 6 Ounce
$7.98$1.33/oz
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.68$1.34/lb
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid ounce
$4.28$0.09/fl oz
Volleman's Family Farm Heavy Cream - 16 Fluid ounce
$6.48$0.41/fl oz
Fresh Limes - 2 Pound
$4.98$2.49/lb
Nutritional Information
Per Serving: Calories: 960, Fat: 59 g (30 g Saturated Fat), Cholesterol: 265 mg, Sodium: 300 mg, Carbohydrates: 97 g, Fiber: 4 g, Protein: 15 g
Directions
- Preheat the oven to 350° F. Grease a 10-cup to 12-cup Bundt pan. Set aside. Using an electric mixer on high speed, beat together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add lime juice, zest, vanilla, baking powder and salt. With mixer on low, gradually add the flour (beating just until combined). Turn off the mixer.
- Chop one cup of pistachios. Fold into the batter. Pour batter into Bundt pan. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted into middle of cake comes out clean. Let cool in pan for 15 minutes. Invert onto a wire rack. Turn upright to let cake cool completely.
- Bring a small saucepan of water to a boil. Add the remaining cup of pistachios. Blanch them for 3 minutes. Drain. Place in a bowl of ice water. Let cool, and drain again. Spread the pistachios onto a clean dish towel. Fold to cover. Gently rub the towel to loosen the skin of pistachios. Peel the skins off the pistachios, and discard the skins.
- Place the peeled pistachios in a food processor. Puree until smooth. Add powdered sugar. Continue to puree until a smooth paste forms. Drizzle in the oil while pureeing. Spoon the mixture into a bowl, and refrigerate until very cold.
- Add 1/2 cup of pistachio paste to a blender. Add heavy cream. Blend until thick and creamy to soft peaks. Refrigerate until ready to serve. When cake is completely cooled, spoon the pistachio cream over the top. Sprinkle with additional lime zest and chopped pistachios. Garnish with lime slices.
Note: Extra pistachio paste can be refrigerated and used as a spread on toast or pastries. Extra pistachio cream can be piped into cream puffs or croissants.