This Pistachio Cream Cheese Pound Cake is so easy, visually charming, and absolutely delicious! For another delicious flavor, try my Peach Cobbler Cake , too.
Pistachio Pound Cake with Cream Cheese Swirl
Pistachio Pound Cake Ingredients
- Brown & Granulated Sugar
- Sour Cream
- Flour + Baking Soda
- Pistachio Bakery Emulsion + Vanilla Bean Paste
- Cream Cheese
- Powdered Sugar
This Pistachio Pound Cake has very simple ingredients that you probably already have around your house, plus one special ingredient that really sets this recipe apart- Pistachio Bakery Emulsion
I love using bakery emulsions in baking because they allow you to create so many incredible flavor combinations and pack a huge flavor punch!
Pound Cake Tips
- Room Temperature Ingredients. This will ensure all wet ingredients are fully incorporated and fluffy when beaten together.
- Measuring the flour. Stir your flour first, to break up any flour that may be compacted -then scoop or spoon it into your dry measuring cup and level off with the back of a knife. Otherwise known as the “scoop and level” method of measuring flour. Compacted flour can create a dense heavy unpleasant cake.
- DONT OVER MIX THE BATTER. Once you add the dry ingredients to the wet, it is IMPARATIVE that you do not over mix the batter. I suggest incorporating your ingredients together with a spatula if your mixer doesn’t have a low enough speed. Small lumps in the batter is okay, but over mixing will make a dense heavy and unpleasant cake.
- LOW AND SLOW. This cake recipe must be baked at a low and slow temperature of 325F NOT 350F. Because this cake is full of fat and sugar it needs plenty of time to bake. It could take up to 50- 60 minutes to finish baking in some cases, so don’t be alarmed.
- Allow cake to completely cool. When your cake is finished baking, allowing it to come to room temperature will help the crumb rest and come together. I like to wrap my cake in plastic and allow it to fully cool in the fridge for several hours before glazing. A chilled cake is so delicious!
- Flavoring. I specifically recommend using LorAnn’s Pistachio emulsion for this recipe to really get that beautiful pistachio flavor, but you can use any flavorings that you have on hand.