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Pistachio Pound Cake

Ashley Manila
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Ingredients
 

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1 teaspoon lemon zest
  • 2 sticks unsalted butter, at room temperature
  • 4 ounces coconut oil, at room temperature
  • 6 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups almond meal

For the Pistachio Topping:

  • 1 cup pistachios, shelled and any papery film removed
  • 1/2 cup sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons water

Instructions
 

  • Preheat oven to 325 (F). Line a 9 by 5 inch loaf pan with parchment paper, grease well, and set aside.
  • In a small bowl whisk together the flour, baking powder, and salt; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment combine the sugar and lemon zest and using your fingertips rub the two together until well combined.
  • Add butter and coconut oil and beat until light and fluffy; about 3 minutes.
  • Add eggs, one at a time, beating well after each addition. Add vanilla.
  • Add the flour mixture and the almond flour, mixing until just combined.
  • Pour batter into prepared pan, and place pan in the oven to bake for 60-70 minutes, or until a cake tester inserted in the middle comes out clean.
  • Allow the cake to cool in the pan for 15 minutes, then carefully transfer cake to a wire rack to cool completely.
  • While your cake is cooling, you can make your topping!
  • In a small saucepan combine the pistachios, sugar, zest, and water. Bring to a boil over medium heat, and cook, stirring constantly, until the syrup thickens, about 2 minutes.
  • Carefully pour the topping over the cake, allow the syrup to run down the sides, but keeping the pistachios nestled on top.
  • Cut cake into slices and serve. This cake will keep for up to 4 days, but good luck with that ;)
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