Pistachio Pound Cake With White Chocolate Glaze Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This stunning Pistachio Pound Cake with White Chocolate Glaze Recipe is rich, moist, and dressed for spring! I love this kind of recipe—the preparation is straightforward, and the mouthwatering flavors and gorgeous presentation make it a very special, crowd-pleasing dessert!

• This hero ingredient makes the difference: Homemade pistachio flour is a revelation, giving this loaf cake a rich, unbelievably satisfying taste.
• Easy lift: You can’t beat a glazed loaf cake for a no-fuss, dead-simple dessert.
• Pastel pretty: The delicate golden-green color reminds me of springtime in Ireland.
• Ready in a little over an hour! The prep takes only 15 minutes. Grind the pistachios, and then mix up the batter.
• More than a glaze: This is basically pourable white chocolate ganache. Yum!
• Anytime cake: I love a slice of this cake along with a nice cup of tea, but it would be lovely at Easter or another special event, at a dinner party, or a brunch!

Cakes made with nuts are naturally moist and rich, and the nuts add satisfying texture and unique flavor to desserts. Pistachios taste buttery and earthy, but they also have a note of sweetness.  I have a great collection of nut cake recipes you’ll want to make after you taste this dreamy pistachio cake. Check out One-Bowl Peanut Butter Sheet Cake, Flourless Chocolate Almond Torte, Butter Pecan Pound Cake, and Austrian Sacher Torte.

I can never resist a good pound cake, and this one is a keeper! Its delicate green hue, set against a smooth white chocolate glaze, makes it perfect for spring. When grinding the pistachios, be sure to stop when they reach a fine, flour-like consistency—going too far will turn them into a paste. This cake also freezes beautifully for up to six weeks! Just wrap it tightly in plastic wrap before freezing. When ready to serve, you can refresh it in the oven at 300°F (150°C), covered in foil, for about 15 minutes.

Table of Contents

• What is Pistachio Pound Cake with White Chocolate Glaze?
• Tools You Need
• Key Ingredients and Why
• How to Make Pistachio Cake with White Chocolate Glaze Recipe
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Tips
• FAQs
• More Spring Cake Recipes

What is Pistachio Pound Cake with White Chocolate Glaze?

• Pistachio Pound Cake with White Chocolate Glaze is a rich, nutty loaf cake with a tender crumb, enhanced by a creamy white chocolate glaze and a sprinkle of crunchy pistachios.
  • Buttery & Moist – Cake flour and butter ensure a soft, delicate texture.
  • Deep Pistachio Flavor – Freshly ground pistachios add richness and a hint of natural sweetness.
  • Elegant Glaze – A smooth white chocolate topping adds a creamy finish.
  • Perfect Crunch – Chopped pistachios on top provide texture and contrast.
• Pound cakes have stood the test of time because they’re perfect in their simplicity. Simple ingredients, easy preparation, and no layers, fillings, or complicated decorating make them my go-to! I have so many fantastic pound cake recipes, like Simple Marble Pound Cake, Coconut Cream Cheese Pound Cake, Chocolate Pound Cake, Perfectly Glazed Lemon Pound Cake, and Vanilla Pound Cake with Loads of Sprinkles.
• Pistachios have been grown in the Middle East for thousands of years, and a semolina cake with pistachios was an ancient form of modern-day pistachio cakes. The nut became a staple in Italian and French baking during the Renaissance. Mass production made pistachio pudding a common cake ingredient in the U.S. in the 20th century, but home cooks have rediscovered the unbeatable flavor and texture of the real thing. You’ll also love my Pistachio Pudding, Pistachio Gelato, and Boozy Cherry and Pistachio Ice Cream Terrine.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9×5-inch (23×12½cm) loaf pan
• Parchment paper
• Food processor
• Stand mixer (optional) or electric hand mixer
• Wire cooling rack
• Double boiler

Key Ingredients and Why

For the cake:

• Ground pistachios (pistachio meal) 

  • Freshly ground pistachios give this cake superior flavor and an attractive light green color.
  • Grinding the pistachios yourself means you’ll have the freshest nuts with a good amount of their natural oil. This will make your cake wonderfully moist.
  • Using ground pistachios along with the cake flour gives this tender cake textural interest.
  • Substitute: I prefer making this cake with pistachios, but you can also use an equal amount of almonds, pecans or hazelnuts.

• Butter

  • Butter provides fat and moisture, giving the pound cake its trademark rich tenderness.
  • Importantly, butter inhibits gluten formation by coating the flour, which keeps this pistachio cake from being tough.
  • Using room-temperature butter is crucial to the creaming process and to give your cake the best texture. Learn how to soften cold butter the right way.
  • Substitute:
    • You can use vegan butter or solid coconut oil instead of butter.
    • Since vegetable oil is 100% fat, you use less. In this recipe, use 3/4 cup (6 fl oz/177 ml) of oil.
    • Note that using vegan butter or solid coconut oil instead of butter may yield a cake with a different texture and taste than a cake made with the original recipe.

• Granulated sugar

  • Granulated sugar sweetens the cake.
  • Importantly, the sugar also attracts and holds moisture, which keeps this homemade cake soft and moist.
  • Substitute:
    • You can use the same amount of brown sugar in place of the granulated sugar. Note that it will make the cake darker and could give it a denser texture.
    • Check out my Sugar Substitute Chart for other alternatives.

• Eggs

  • Eggs emulsify the batter, binding the ingredients together into a smooth mixture.
  • Importantly, eggs add moisture and rich flavor to the cake.
  • Eggs should be at room temperature in baking unless specified otherwise. Room-temperature eggs blend better and create a smooth batter. Here’s how to bring your eggs to room temperature quickly.
  • Substitutes: You can use the following substitutes for each egg:
    • 1/4 cup (2 oz/ 60 ml) yogurt per egg
    • Flaxseed eggs (use one tablespoon of ground flaxseed plus three tablespoons water per egg, mix, and set aside for 5 minutes before adding to the batter).
    • For more tips, see my 12 Best Egg Substitutes for Baking and How to Use Them. Note that using egg substitutes may result in a cake with a different taste and texture than a cake made with the original recipe.

• Whole milk

  • Milk contributes moisture and a slight dairy sweetness and helps give this pistachio cake a soft, tender crumb.
  • Substitute: You can use an equal amount of almond or oat milk.

• Vanilla extract

  • Vanilla gives this nutty cake a creamy, warm, slightly floral flavor.
  • You can make your own vanilla extract. It’s economical and lasts for a long time!
  • Substitute: Use an equal amount of Vanilla Bean Paste.

• Almond extract

  • Almond extract amps up the pistachio flavor beautifully.
  • Additionally, almond extract brings out the sweetness of pistachios.
  • Substitute: You can use more vanilla extract in place of the almond extract.
    • Vanilla extract will not increase the nutty flavor, but it will give the cake a warmer, creamier taste.
    • If you substitute vanilla extract for the almond extract, use twice as much vanilla (1 teaspoon, for a total of 2 teaspoons extract).

• Cake flour

  • Cake flour has a protein content of 6 to 8%.  It is finely milled from soft winter wheat. It gives baked goods a delicate crumb and yields a pound cake that is delightfully lush but not too heavy.
  • Using cake flour here also helps with the rise.
  • If you don’t have cake flour, use our simple DIY Cake Flour Substitute.
  • Substitute: If you prefer, you can use an equal amount of all-purpose flour, but it won’t give the same fine, soft crumb as cake flour.

• Salt

  • Salt enhances the flavors of this pistachio loaf cake.

For the glaze and topping:

• White chocolate

  • White chocolate gives this glaze a rich, creamy flavor and a vanilla vibe.
  • This thick glaze sets off the pistachio flavor wonderfully and looks lovely against the color of the cake.
  • Important note: Use high-quality chopped white chocolate here!
    • Note that true white chocolate, almost always sold in bar form, contains cocoa butter, but white baking chips contain partially hydrogenated oil (usually palm kernel oil) instead. The baking chips will not melt correctly, and their flavor is inferior to good-quality chopped chocolate.

• Heavy cream

  • Heavy mixed combined with the melted white chocolate makes a pourable, but still rich and creamy, glaze.
  • Substitute: You can use half-and-half instead of heavy cream. Since half-and-half is thinner, start by using 3 tablespoons and increase if needed.

• Chopped pistachios

  • Topping the cake with chopped pistachios adds extra flavor and crunch.

How to Make Pistachio Pound Cake with White Chocolate Glaze Recipe

Prepare to bake

1. Preheat and get your pan ready: Preheat the oven to 325°F (165°C) and butter and line with parchment a 9×5-inch (23 x1 2½ cm) loaf pan. Set aside.
2. Grind pistachios: In a small food processor, blend the pistachios until finely ground, about 2 minutes.

Make the cake batter

3. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand-held electric mixer), combine the butter and sugar and beat on high speed until light and fluffy, about 3 minutes.

4. Add the eggs and beat again until aerated and fluffy, another 2 minutes.

5. Add wet ingredients: Turn the mixer on low speed and stir in the milk, vanilla and almond extract until combined.

6. Finish the batter: In a medium bowl, toss the flour, ground pistachios, and salt together and then gently fold the flour mixture into the butter mixture until evenly mixed.

Bake and cool

7. Spread evenly into your prepared pan and bake for 60 to 75 minutes, until a wooden skewer or toothpick inserted in the middle comes out clean.

8. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Make the glaze

9. Heat white chocolate and cream: In the top of a double boiler over simmering water, combine the white chocolate and cream and heat very gently until the white chocolate is almost melted. Remove from the heat and let rest for 5 minutes.

10. Glaze and garnish: Give the ganache a stir to make sure all of the chocolate is melted and then let cool until it is a thick but still pourable consistency. Drizzle over the cooled cake and garnish with some more chopped pistachios. Allow glaze to set before serving.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• No cake flour, no problem: You’ll love my DIY cake flour recipe.
• Homemade is best: Making your own pistachio flour is worth it! Store-bought is drier (sometimes even stale), with less natural oil, and it’s more expensive.
• Pistachio prep: When making the pistachio flour, grind the pistachios in a food processor for about 2 minutes,  until finely ground but not a paste.
• Butter know-how: There are many ways to soften butter, but the best way is to let it sit at room temperature for about an hour before using it. You can tell butter is softened when you press your finger into it, and it makes an indent but doesn’t push through.
• Room temp is key: To make sure all of the ingredients mix evenly, be sure everything is at room temperature.
• Add different flavors: If you’d like, mix a teaspoon of lemon zest or a pinch of cardamom into the batter.

Make Ahead and Storage Instructions for Pistachio Pound Cake

• Make ahead tips: 
  • Bake the cake, and leave it unglazed.
  • Wrap it well with plastic wrap, or place it in an airtight container and store it at room temperature. The cake is best one or two days after baking, but it will be fine for up to three days.
    • Glaze shortly before serving.
  • For longer storage: wrap the cooled, unglazed cake well and place in a freezer bag. Freeze for up to six weeks.
    • Thaw the wrapped cake in the fridge overnight.
    • Transfer the wrapped cake to the counter and let it come to room temperature (about one to two hours).
    • Glaze and serve.
• How to store leftovers: Store cake in an airtight container at room temperature for up to three days.

FAQs

Can I make this cake nut-free?

• Nuts are the key ingredient in this cake, providing its unique texture and flavor.
• If you’d like a nut-free pound cake, try my Sour Cream Pound Cake or Citrus Olive Oil Cake.

Why doesn’t this cake have baking powder or baking soda?

• Pound cake is known for its decadently dense, and not fluffy, texture.
• Instead of a chemical leavener, pound cake’s rise comes from creaming butter and sugar and beating in the eggs. This brings air into the mixture, which expands when the cake bakes.

Can I make this cake without egg?

• Yes, you can make this cake without egg.
• For each egg, use 1/4 cup (2 oz/ 60 ml) yogurt per egg.
• In place of regular eggs, you can also use flaxseed eggs (one tablespoon ground flaxseed plus three tablespoons water per egg, mix. Set aside for 5 minutes before adding to the batter).
• For more tips, see my 12 Best Egg Substitutes for Baking and How to Use Them. Note that using egg substitutes may result in a cake with a different taste and texture than a cake made with the original recipe.

Can I make this pistachio pound cake without a food processor?

• Yes, you can make this pistachio cake without a food processor.
• If you don’t have a food processor, you can grind the pistachios in a blender. Blend in short pulses, taking care not to overprocess and turn the nuts into a paste.

Can I make this cake gluten-free?

• Yes, you can make this cake gluten-free.
• Use a 1:1 gluten-free baking mix like my Easy Almond Flour Baking Mix.

How can I serve this pistachio pound cake?

• Top cake slices with Whipped Cream, Creme Anglaise, Vanilla Ice Cream, or Pistachio Gelato.
• You can cut leftover cake into cubes and layer it parfait-style with whipped cream and berries.

More Spring Cake Recipes

• Fresh Strawberry Cake
• Vertical Lemon Cake
• Easy Simnel Cake (Easter Fruitcake)
• Carrot Bundt Cake with Cheesecake Filling
• Lemon Meringue Cake

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