Pistachio Pound Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, moist pistachio-flavored pound cake studded with chopped pistachios and topped with a quick almond glaze. This impressive dessert is easy to make and pairs beautifully with whipped cream and fresh berries.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups all-purpose flour
- 1 (3.4-oz) package instant pistachio pudding
- ½ tsp salt
- ¼ tsp baking soda
- 1½ cups butter (room temperature (3 sticks))
- 2¾ cups sugar
- 2 tsp vanilla extract
- 6 large eggs
- 1 (8-oz) container sour cream
- 1 cup chopped pistachios
- 1½ cup powdered sugar
- 1 tsp almond extract
- 2 Tbsp milk
- 1 Tbsp melted butter
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 386mg
- Total sugar
- 80g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 266mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 386MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.