Pistachio Pound Cake by Chef Raymond Vandergaag

***This blog entry was transcribed from the latest issue of Bon Appetite Magazine.***

Bon Appetite Magazine Staff Pick Recipe

Chosen by Susan Getzendanner, Associate Photo Editor

“The sublime pistachio pound cake at The Tasting Room at CityCentre in Houston is my dream dessert.”


Pistachio Pound Cake

8-10 servings  Chef Raymond Vandergaag dresses up this citrusy cake with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily.

Nonstick vegetable oil spray

2 cups all-purpose flour plus more

1 ½ tsp. kosher salt

1 tsp. baking powder

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

5 large eggs

2 Tbsp. fresh lemon juice

2 Tbsp. fresh orange juice

2 tsp. finely grated finely grated orange zest

1 tsp. finely grated lime zest

1 cup shelled, unsalted pistachios, coarsely chopped, divided

Arrange a rack in middle of oven; preheat to 325˚. Coat a 9x5x3” loaf pan with nonstick spray. Dust pan with flour; tap out excess.

Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2-3 minutes. Add sugar; beat until well incorporated, 1-2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2-3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in ¾ cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining ¼ cup pistachios over.

Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 ½ hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake.

Do Ahead: Can be made 1 day ahead. Store airtight at room temperature.

Pistachio Pound Cake

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