Pistachio Pound Cake – the most AMAZING pound cake I’ve ever eaten! So easy and delicious! Flour, eggs, sour cream, pistachio pudding, butter, sugar, vanilla, baking soda, salt, and chopped pistachios. Top the cake with a quick almond glaze for more amazing flavor. Serve the cake with whipped cream, mint, and fresh berries. I took this to a party and everyone asked for the recipe!
Preheat oven to 325ºF. Butter and flour a 10-inch tube pan. Set aside.
Sift together the flour, pistachio pudding mix, salt, and baking soda.
Cream together butter, sugar, and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed
Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the chopped pistachios by hand.
Pour batter into prepared pan and place in the oven.
Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.
Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, almond extract, milk, and butter. Drizzle over cooled cake.