Pistachio Pound Cake

8-10 servings
From Bon Appetit Magazine

Chef Raymond Vandergaag dresses up this citrusy cake with whipped cream and truffled honey, an unnecessary but welcome gliding of the lily.

Nonstick vegetable oil spray
2 cups all purpose flour plus more
1 1/2 tsp kosher salt
1 tsp baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
2 tsp finely grated orange zest
1 tsp finely grated lime zest
1 cup shelled unsalted pistachios, coarsely chopped, divided


Arrange a rack in middle of oven; preheat to 325F. Coat a 9x5x3" loaf pan with nonstick spray. Dust pan with flour, tap out excess.

Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer  beat butter on medium speed until light and fluffy, 2-3 minutes. Add sugar; beat until well incorporated. 1-2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curled), 2-3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.

Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. Do ahead: Can be made 1 day ahead. Store airtight at room temperature.