Pistachio Cardamom Pound Cake

Step 1

Set oven to 350F

Step 2

Mix the first 7 dry ingredients together in a bowl and set aside.

Step 3

Cream the butter and sugar together until light and fluffy.

Step 4

Add in the eggs, one at a time, and blend until smooth.

Step 5

Mix the buttermilk, food coloring (if using) and vanilla paste together in a bowl or measuring cup.

Step 6

Add the dry ingredients alternately with the wet to the butter and sugar. Begin and end with the dry ingredients, beating just until blended with each addition.

Step 7

Turn the batter into a buttered and floured 9x5 loaf pan. I like to line it with parchment paper with overhanging edges to make it easier to remove for glazing and slicing.

Step 8

Bake for about 55 minutes to an hour, until a toothpick comes out without raw batter clinging to it. The top will be risen and lightly golden.

Step 9

Cool for a few minutes in the pan, and then remove to a rack.

Step 10

Whisk the glaze ingredients together and spread it over the cake when it is almost completely cool. Dust with crushed pistachio nuts.