Delicious Pistachio Pound Cake with Cream Cheese Swirl | Almonds and Apricots
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Pistachio Pound Cake with Cream Cheese Swirl

2 Mins read

This Pistachio Cream Cheese Pound Cake is so easy, visually charming, and absolutely delicious! For another delicious flavor, try my Peach Cobbler Cake , too.

Pour Cream Cheese Swirl on Pistachio Pound Cake
Pistachio Pound Cake with Cream Cheese Swirl

Pistachio Pound Cake with Cream Cheese Swirl

Pistachio Pound Cake Ingredients
  • Butter
  • Brown & Granulated Sugar
  • Eggs
  • 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

*linked here*

https://www.lorannoils.com/pistachio-bakery-emulsion-0747-emulsion

Ingredients of Pistachio Pound Cake with Cream Cheese Swirl

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.
Pouring 3 eggs in mixing bowl
Pouring sour cream in mixing bowl
  •  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.

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Suzanne
10 months ago

This looks so good! What a fun treat to make for friends!

Vanessa
10 months ago

Thanks for sharing! Does it keep long?

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[…] season for you, frozen peaches are the perfect way to indulge in this sunny recipe all year long. Pistachio Pound Cake with Cream Cheese Swirl could also be great option to […]

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