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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 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

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

Ingredients of Pistachio Pound Cake with Cream Cheese Swirl

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.

Pistachio Pound Cake With Cream Cheese Swirl

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Author: Kala Boulard

Ingredients

Pistachio Pound Cake

8 tbsp salted butter, at room temperature
1 cup brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1/2 cup full-fat sour cream
1 tbsp vanilla bean paste
2 tsp pistachio emulsion- LorAnnn (you can any flavoring you like)
1 1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/2 cup crushed pistachios, divided
1 drop of green food coloring (if desired)

Cream Cheese Swirl

1/4 cup sugar
8 oz cream cheese softened
1 large egg

Cream Cheese Glaze

4 oz cream cheese
1/2 cup melted butter
1-2 cups powdered sugar

Instructions

For the Pound Cake

Preheat oven to 325F and generously grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and both sugars until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, until light and fluffy beating well after each addition and scraping down the sides of the bowl as needed
Beat in the sour cream, vanilla, and pistachio emulsion until just combined.
In a medium bowl, whisk together the flour, salt, and baking soda.
Slowly add dry ingredients to the wet ingredients until just combined. Don’t over mix!

For the Cream Cheese Swirl

In a small bowl combine the sugar, cream cheese, egg, whisk thoroughly to combine.

For the Cream Cheese Glaze

Beat the cream cheese until light and fluffy
Slowly add softened butter and mix thoroughly
¼ cup at a time add the powdered sugar to taste and mix well

Assembly

Spoon a generous layer of the pistachio batter into the bottom of your prepared loaf pan. Sprinkle ¼ cup of crushed pistachios over the top.
Using a spoon, dollop spoonfuls of the cream cheese batter into the pan. Top with the remaining pistachio batter and sprinkle the remaining pistachios on top.
Using a butter knife or toothpick swirl the cream cheese and pistachio batter in the pan 2-3 times
Bake loaf in the preheated oven for 45 minutes (up to 60 min keep an eye on it after the 45-minute mark), or until a knife inserted in the center of the loaf comes out mostly clean. DO NOT OVERBAKE.
Allow loaf to cool in the pan for about 5 minutes, then run a knife around the outside and remove to a cooling rack to cool.
Wrap in plastic and transfer to a fridge to finish cooling all the way through for at least 30 minutes
Slowly drizzle the cream cheese glaze over the chilled cake, slice, and ENJOY!