Pistachio Lemon Strawberry Pound Cake Recipe
This pound cake is a pretty perfect dessert. It calls for everyday ingredients, is easy to make ahead of time, and has a great texture and a fresh strawberry flavor. But also? It’s gorgeous. Topped with homemade strawberry icing (made without food coloring!) and California pistachios, it is one of those easy-to-make and visually stunning desserts.
Equipment
- 9x5x3 inch loaf pan or 23x13x8 cm pan
- Stand mixer
Ingredients
For The Strawberry Pound Cake:
- 1 1/2 cups all-purpose flour 9 ounces/ 270g, plus more for coating the pan
- 1 1/4 tsp baking powder 1 teaspoon at elevation
- 1 tsp kosher salt
- 1 1/2 sticks unsalted butter at room temperature plus more for coating the pan
- 1 cup unrefined granulated sugar 6 ounces/170g
- 2 vanilla beans split lengthwise scraped, and seeds reserved (or 1 TBSP pure vanilla extract)
- 3 large eggs 6 ounces/170g at room temperature
- macerated strawberries *see recipe
- 1 ounce pistachios or 28g, roughly chopped for garnish
For The Macerated Strawberries
- 12 ounces fresh or 340g, ripe strawberries, cleaned and small dice
- 1 TBSP fresh lemon juice
- 1 TBSP granulated sugar
- Zest of 2 lemons
- Pinch of salt
For The Homemade Strawberry Icing:
- 1 cup powdered sugar, sifted 6 ounces/170g
- 2 TBSP reserved macerated strawberry juice
- Pinch of salt
- Dash of vanilla extract
Instructions
Prepare The Oven And Pan
- Heat the oven to 350°F (180°C) and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan (23x13x8 cm) with the extra butter and line it with parchment paper, leaving at least a 1-inch ((2.5 cm) overhang on each side (to make it easier to remove later).
- Coat the parchment with more butter, add a pinch of flour, turn the pan to coat, and tap out the excess flour. Set the loaf pan in the refrigerator or freezer until ready to use. Combine the measured flour, baking powder, and salt in a medium bowl. Whisk to break up any lumps; set aside.
Start the Macerated Strawberries
- Combine the chopped strawberries, one TBSP of granulated sugar, lemon juice, lemon zest, and a pinch of salt in a medium bowl and stir to combine.
- Set the berries aside for 15 to 20 minutes, stirring periodically until you have at least 2 TBSP of strawberry liquid. Strain the berries using a fine-mesh sieve, reserving the juice for the icing.
Make The Pound Cake Batter
- Place the measured butter in the bowl of a stand mixer fitted with a paddle attachment and beat at medium speed until creamy and smooth, for about 1 minute.
- Turn off the mixer, scrape down the inside of the mixing bowl, add the unrefined granulated sugar and the vanilla, and continue mixing over medium-high speed until light and fluffy, about 2 minutes more.
- Add the eggs one at a time, beating well after each addition. Stop the mixer periodically to scrape down the sides of the bowl to make sure all the butter and eggs are combined. Reduce the mixer speed to low and add the flour mixture in two additions, mixing each until just incorporated.
- Add the strained strawberries and lemon zest mixture and let it mix until it is just incorporated for about 15 to 30 seconds. (Do not overmix, or your cake will be tough.)
Bake The Strawberry Pound Cake
- Spread the batter evenly into the prepared pan. Bake until the top of the cake is puffed and golden and a toothpick inserted into the center of the cake comes out completely clean, for a total baking time of about 60 to 75 minutes.
Cool The Baked Cake
- Remove the pound cake from the oven and let it rest on a cooling rack for about 10 minutes.
- Run a knife around the inside perimeter, invert the cake onto a cooling rack, remove it from the pan, and let it cool completely before serving for at least 2 hours.
For The Homemade Strawberry Icing
- Once the cake is completely cool, make the strawberry icing. Whisk together two TBSP of the macerated strawberry juice with the powdered sugar until you get a smooth glaze that is just thin enough to pour, yet thick enough to hold its shape (it will look like toothpaste or caulk). Use the icing immediately, as it will be hard to spread after 10 minutes.
Top The Pound Cake
- Place the pound cake on the cooling rack. Spoon the icing over the top and let it drip down the sides. Top with the roughly chopped pistachios and set aside until the glaze is hardened for at least 15 minutes.
- Slice and serve. Pound cake will last up to 4 days when stored in an airtight container at room temperature (around 70°F/21°C) or refrigerated.
Video
Nutrition
Serving: 1sliceCalories: 308kcalCarbohydrates: 43gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 71mgSodium: 273mgPotassium: 274mgFiber: 1gSugar: 28gVitamin A: 2611IUVitamin C: 26mgCalcium: 99mgIron: 3mg
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