Pistachio Pound Cakes With Drippy Icing

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

• vegetable oil cooking spray
• 3 cups all-purpose flour, plus more for dusting
• 1 1/4 cups unsalted butter, room temp
• 3/4 cup cream cheese, room temperature
• 1 cup shelled salted pistachios, ground to a paste in a food processor
• 3 cups sugar
• 6 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon coarse salt
• 3/4 cup coarsely chopped salted pistachios
• 1 cup confectioners' sugar
• 3 tablespoons confectioners' sugar
• 3/4 cup heavy cream
• 1 teaspoon fresh lemon juice (no sneaking the bottled stuff!)
• 1 1/2 cups unsalted pistachios (chopped into slivers)

Recipe

• 1 cake:.
• 2 preheat oven to 325 degrees.
• 3 coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
• 4 line with parchment; spray parchment, and dust with flour, tapping out excess.
• 5 with an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
• 6 reduce speed to medium-low.
• 7 gradually add sugar; beat until smooth.
• 8 scrape down side of bowl.
• 9 beat in eggs, one at a time, and vanilla.
• 10 reduce speed to low.
• 11 add flour and salt; beat until just combined.
• 12 fold in chopped pistachios.
• 13 divide batter among pans; smooth tops.
• 14 bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
• 15 let cool in pans 20 minutes.
• 16 unmold, and remove parchment.
• 17 let cool.
• 18 icing:.
• 19 whisk all ingredients in a small bowl until smooth.
• 20 pour through a sieve into another bowl.
• 21 use immediately.
• 22 drizzle cakes with icing, and sprinkle with pistachio slivers.