Moist Pistachio Pound Cake Recipe with Easy Cream Cheese Glaze

Let me tell you, the scent of toasted pistachios and warm vanilla wafting from my oven is enough to make anyone’s mouth water. The first time I baked this moist pistachio pound cake with cream cheese glaze, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to bake nutty cakes that felt like a warm hug on a chilly afternoon. This pistachio pound cake recipe reminds me of those cozy days, but with a modern twist that feels fresh and dangerously easy.

You know what’s funny? My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Honestly, it’s become a staple for our family gatherings and gifting — brightening up birthdays, potlucks, or just making an ordinary afternoon feel a little more festive. Let’s face it, this moist pistachio pound cake with cream cheese glaze is pure, nostalgic comfort wrapped in a slice.

Whether you’re here to impress guests or simply need a sweet treat for your kids, this recipe will brighten up your Pinterest cookie board and kitchen table alike. I’ve tested it multiple times (in the name of research, of course), and every batch feels like a warm, nutty celebration you’re going to want to bookmark and make again and again.

Why You’ll Love This Recipe

Trust me, this moist pistachio pound cake with cream cheese glaze isn’t just good — it’s the kind that makes you close your eyes after the first bite. Here’s why you’ll want to have this recipe in your culinary arsenal:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery runs needed; chances are you’ve got most of these in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s brunch, a potluck, or cozy dinners, this pound cake fits right in.
• Crowd-Pleaser: Kids and adults alike keep coming back for more (and they’re not shy about asking for seconds).
• Unbelievably Delicious: The moist crumb combined with the nutty pistachio flavor and tangy cream cheese glaze is next-level comfort food.

What really sets this recipe apart is the way the pistachios are ground finely, creating a delicate texture that blends perfectly into the batter — no gritty bits, just smooth, nutty goodness. Plus, the cream cheese glaze adds just the right touch of tang to balance the sweetness without overpowering the pistachios’ natural charm. Honestly, this isn’t your average pound cake; it’s a little slice of delight that feels both classic and fresh at the same time.

What Ingredients You Will Need

This moist pistachio pound cake recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most are pantry staples, with just a few fresh items to make the magic happen.

• For the Cake Batter:
  • 1 cup shelled pistachios, finely ground (I recommend using unsalted, roasted pistachios for best flavor)
  • 2 ½ cups all-purpose flour (or swap ½ cup with almond flour for a nuttier twist)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup unsalted butter, softened (room temperature; adds richness and moisture)
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature (helps with smooth batter and rise)
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk (for that tender crumb; you can substitute with 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
• For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tablespoon fresh lemon juice (adds a nice tang)
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons whole milk (adjust for desired glaze consistency)

Pro tip: When grinding pistachios, pulse briefly in a food processor to avoid turning them into a paste. You want a fine, sandy texture to blend seamlessly with the flour.

If you’re feeling adventurous, try swapping the all-purpose flour with a gluten-free blend or use coconut sugar in place of granulated for a different flavor profile. Just a heads up, though — that might tweak the texture slightly.

Equipment Needed

• 9×5 inch loaf pan (standard size for pound cakes; you can also use a bundt pan for a fancy look)
• Electric mixer (stand or handheld) to cream butter and sugar thoroughly
• Food processor or coffee grinder to finely chop pistachios — don’t skip this step for the best texture
• Mixing bowls (one large for batter, one small for glaze)
• Rubber spatula for folding ingredients gently
• Cooling rack to let the cake breathe after baking (trust me, don’t skip this)
• Measuring cups and spoons (accurate measurements make all the difference!)

If you don’t have a food processor, a sturdy plastic bag and rolling pin can do the trick for chopping pistachios — just be careful not to overdo it!

For budget-friendly options, handheld mixers and basic loaf pans work just fine. I’ve found that a good-quality non-stick loaf pan really helps with clean slices and easy release.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5 inch loaf pan, or line it with parchment paper for extra insurance against sticking. (This usually takes about 10 minutes, perfect to prep your ingredients.)
2. Grind the pistachios. Using a food processor, pulse the shelled pistachios until finely ground but not pasty — you want a sandy texture. Set aside. (If you skip this, you’ll get uneven texture and clumps.)
3. Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground pistachios. This ensures even distribution of leavening agents and nuts. (This takes about 2 minutes.)
4. Cream butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy — about 4-5 minutes. This step is crucial for a light crumb.
5. Add eggs one at a time. Beat in the eggs, one by one, making sure each is fully combined before adding the next. Then mix in the vanilla extract. (If your batter looks curdled, don’t panic — it’ll come together when dry ingredients are added.)
6. Alternate adding dry ingredients and buttermilk. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start and end with the dry mix. Mix just until combined — overmixing can lead to a dense cake.
7. Pour batter into the prepared pan. Spread evenly and smooth the top with a spatula. (The batter should be thick but pourable.)
8. Bake for 55-65 minutes. Insert a toothpick in the center after 55 minutes; if it comes out clean or with a few moist crumbs, it’s done. If not, bake for 5-10 more minutes, checking frequently.
9. Cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely. This helps prevent sogginess on the bottom.
10. Prepare the cream cheese glaze. Beat softened cream cheese until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract. Add milk a tablespoon at a time until the glaze reaches a pourable consistency.
11. Glaze the cake. Drizzle the cream cheese glaze evenly over the cooled cake. Let it set for about 20 minutes before slicing.

Pro tip: If your cake is browning too fast, loosely tent with foil halfway through baking. Also, using room temperature ingredients makes a world of difference for mixing smoothly.

Cooking Tips & Techniques

Getting this moist pistachio pound cake just right is easier with a few insider tips. First, always bring your eggs and butter to room temperature — cold ingredients resist mixing and cause uneven texture. I learned this the hard way after a few crumbly batches.

When grinding pistachios, pulse in short bursts to avoid pistachio butter, unless you’re into that (which I’m not here). The finely ground nuts blend better and keep the crumb tender.

Don’t skip creaming the butter and sugar well; it traps air and gives the cake a lovely lift. Also, a gentle hand when folding in dry ingredients keeps the cake from turning dense or tough.

Timing matters: start checking the cake at 55 minutes to avoid overbaking. A toothpick test is your best friend here. You want moist crumbs, not wet batter or a dry cake.

Finally, let the cake cool completely before glazing — warm cake melts the glaze and makes a sticky mess. I usually let mine rest for at least an hour before glazing.

Variations & Adaptations

This moist pistachio pound cake is a versatile base for some tasty tweaks:

• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking blend. The texture stays moist, but baking time may vary slightly.
• Vegan Version: Use dairy-free butter, plant-based milk, and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set 5 minutes) instead of eggs. The cream cheese glaze can be swapped with a simple powdered sugar glaze using almond milk.
• Seasonal Twist: Add ½ cup finely chopped dried cherries or cranberries for a tart punch. Alternatively, stir in ½ cup shredded coconut for a tropical note.
• Flavor Boost: Add 1 teaspoon almond extract alongside vanilla for a deeper nutty aroma that pairs perfectly with pistachios.

One personal favorite is adding a handful of white chocolate chips into the batter — the melted pockets of sweetness are heavenly.

Serving & Storage Suggestions

This pistachio pound cake is best served at room temperature to let the flavors shine through. Slice it into thick pieces and consider pairing with a dollop of whipped cream or fresh berries for a festive touch. It’s a great companion to afternoon tea or a coffee break.

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. When you want to enjoy it again, thaw overnight in the fridge and bring to room temp before glazing or serving.

Reheat slices gently in the microwave for 10-15 seconds to revive that fresh-baked warmth. The cream cheese glaze keeps the cake moist, but flavors deepen if you let the cake rest a day before serving — patience pays off!

Nutritional Information & Benefits

Each slice (about 1/12th of the cake) contains approximately 320 calories, 18g fat, 35g carbohydrates, and 5g protein. Pistachios offer heart-healthy fats, fiber, and antioxidants, making this cake a slightly more nourishing treat than your average pound cake.

The cream cheese glaze adds a touch of calcium and protein, while the buttermilk contributes to a tender crumb and gut-friendly probiotics. This recipe is gluten-friendly if you swap the flour, and naturally free from artificial preservatives or colors.

While it’s a dessert, the wholesome pistachios make it feel a bit less guilty — perfect for those moments when you want something both indulgent and a little bit good for you.

Conclusion

This moist pistachio pound cake with cream cheese glaze is a recipe you’ll want to keep close. It’s simple, satisfying, and has that perfect balance of nutty flavor and tender crumb that feels like a little celebration every time you slice it. Whether you stick to the classic or try one of the variations, it’s a crowd-pleaser that’s easy enough for weeknight baking and fancy enough for special occasions.

Honestly, I love this recipe because it captures the soul of homemade comfort food with a fresh, nutty personality. Give it a try, tweak it to your taste, and don’t forget to share your experiences! I’d love to hear how your moist pistachio pound cake turns out and what fun spins you put on it.

Happy baking, friends — you’re going to want to bookmark this one.

FAQs

Can I use pistachio flour instead of grinding pistachios myself?

Yes, pistachio flour works great and saves time. Just make sure it’s finely ground and unsweetened for the best texture and flavor.

How do I store the cream cheese glaze if I want to prepare it in advance?

Store the glaze in an airtight container in the fridge for up to 2 days. Before using, whisk it gently to smooth out any separation and bring it to room temperature for easier glazing.

Can I make this cake in a bundt pan instead of a loaf pan?

Absolutely! Just increase baking time to around 60-70 minutes and keep an eye on doneness with a toothpick test.

Is it possible to make this pound cake dairy-free?

Yes, swap butter for a non-dairy alternative, use plant-based milk with lemon juice for buttermilk, and choose a dairy-free cream cheese for the glaze. The texture will be slightly different but still delicious.

What’s the best way to grind pistachios if I don’t have a food processor?

Place shelled pistachios in a sealed plastic bag and use a rolling pin or meat mallet to crush them finely. Just be careful not to overdo it and turn them into a paste.

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