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Pistachio Lemon Pound Cake on Taste and Tell

Pistachio Lemon Pound Cake

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: One 9x5-inch cake 1x


This pound cake is lemon scented and full of chopped pistachios.



  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 1/2 cup Diamond pistachios, coarsely chopped


  1. Preheat the oven to 325F. Spray a 9×5-inch loaf pan with nonstick cooking spray, then line with parchment paper. Spray the paper lightly with cooking spray.
  2. In a large bowl or the bowl of a stand mixer, beat the butter and sugar together until very light and fluffy, about 5 minutes. Add in the eggs, one at a time, beating for a full minute between additions. Beat in the vanilla, lemon juice and lemon zest. The mixture may appear curdled, but it will come together.
  3. In another bowl, mix together the flour, salt, baking powder and baking soda. Add in 1/3 of the flour mixture to the creamed mixture. Mix just until combined. Add half the sour cream and mix just until combined. Add another 1/3 of the flour, then the remaining sour cream, mixing lightly between additions. Fold in the remaining flour by hand. Fold 1 cup of the pistachios into the batter, then pour into the prepared loaf pan. Sprinkle the remaining 1/2 cup of pistachios on top of the loaf.
  4. Bake until a tester inserted comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Check the loaf after about 45 minutes and cover with foil if the top is getting too brown.
  5. Let the loaf cool for 15 minutes, then carefully pull the cake out of the loaf pan. Allow to cool completely on a wire rack.
  6. This cake is good the first day, but is even better the second day after being stored in an airtight container.