Pistachio Dream Pound Cake Easy Peasy Pudding Perfection

Pistachio Dream Pound Cake Easy Peasy Perfection

By Emily CollinsSeptember 29, 2025

Table of Contents

Recipe Introduction: Pistachio Dream Pound Cake

Quick Hook

Ever fancied a bit of bake off brilliance that’s dead easy? This pistachio pudding pound cake is your answer. It's got a lovely nutty taste. The green colour just screams springtime picnic, innit?

Brief Overview

Pound cake, innit, is a classic! This one gets a fun twist from the States. I would call this easy pistachio cake recipe with the moistness from the pudding mix.

This version is utterly brilliant, simple enough for a beginner baker. Prep takes about 20 minutes. The bake time is about an hour.

It will serve about 10-12 slices perfect for sharing, or not.

Main Benefits

One of the best things about this homemade pound cake is that baking with pistachio pudding adds a subtle nutty flavour and a vibrant green hue.

Honestly, a slice of this is perfect with a cup of tea for elevenses. What makes this recipe special? It's the unexpected flavour and colour that makes everyone go "Ooh, what's that ?"

I got this recipe from my nan, and I remember the first time I tried making it. Oh my gosh, the mess ! Flour everywhere, I tell you.

But the taste was worth it, even if I did have to scrub the kitchen for an hour afterwards.

Craving a slice already? Then check all the ingredients. You will never look for any other pistachio dessert recipes . So let's move on to the ingredients list.

This pound cake recipe is absolutely amazing.

Ingredients & Equipment: Let's Get Cracking!

Right, so before we dive headfirst into baking this stonking Pistachio Dream Pound Cake , let's make sure we've got all our bits and bobs sorted.

No one wants a baking disaster, do they? This pistachio pound cake recipe is simple enough, even for a right novice, but having everything ready makes it even easier .

Plus, you'll feel like a proper culinary wizard!

Main Ingredients: Green Goodness Awaits

Butter: 225g (1 cup) unsalted, softened. Good quality butter makes all the difference, trust me. You want it soft, not melted.
Sugar: 200g (1 cup) granulated sugar.
Brown Sugar: 50g (1/4 cup) packed light brown sugar. This gives a lovely caramel-y depth.
Eggs: 4 large eggs. Room temperature is key! They blend better.
Extracts: 1 teaspoon vanilla extract and 1/2 teaspoon almond extract (optional). That almond extract gives it a right boost.
Flour: 225g (1 3/4 cups) all-purpose flour.
Baking Powder: 1 teaspoon.
Salt: 1/4 teaspoon.
Pistachio Pudding Mix: 85g (1 package, 3.4 oz) instant. This is the magic ingredient! It is super important for baking with pistachio pudding .
Milk: 120ml (1/2 cup).

Seasoning Notes: Aromatic Bliss

For this easy pistachio cake recipe , the pistachio pudding is already packing a lot of flavour. A touch of almond extract elevates it and adds a touch of sophistication, like something a fancy pastry chef would add.

You could use a splash of almond liquor. Essential spice combinations, not really required, but if you want to experiment with your baking you can try cardamom.

Equipment Needed: Keep it Simple

You only really need a few bits and bobs for this homemade pound cake :

9x5 inch loaf pan : This is essential.
Electric mixer : A stand mixer is great. But a hand mixer does the job, too.
Mixing bowls : Obvious, really.
Measuring cups and spoons : Precise measurements are key in baking.
Spatula : For scraping down the sides.
Wire rack : For cooling.
Optional: Kitchen scale, parchment paper.

You know, my gran used to make a cracking pound cake recipe with just a wooden spoon! Fancy mixers are nice, but not essential. Now that’s old school dessert recipes !

So, that's all the kit you need to get started on this gorgeous pistachio pudding pound cake . Ready to bake? Let's get cracking.

If you love pistachio dessert recipes , this is sure to become a new favourite. And that optional pistachio cake glaze ? Trust me, you want it.

Cooking Method: Baking the Perfect Pistachio Pudding Pound Cake

Alright, let's chat about baking this pistachio pudding pound cake . Honestly, it's easier than you think. No stress, promise! It's all about getting the steps right.

And, who doesn’t love an easy cake recipe ?

Prep Steps: Setting Yourself Up for Success

Essential mise en place: Soften the 225g butter , get those 4 eggs to room temperature, and measure out all your ingredients. Honestly, it makes a world of difference.
Time saving organization tips: Line your 9x5 inch loaf pan with parchment paper. This means you can just lift the homemade pound cake out. Winner winner, cake for dinner!
Safety reminders: Don't burn yourself! Oven mitts are your friend, especially when dealing with 175° C oven.

step-by-step Process: Let's Get Baking

Preheat your oven to 175° C ( 350° F) . Prep that loaf pan.
Cream together 225g softened butter , 200g granulated sugar , and 50g brown sugar until light and fluffy.
Beat in 4 large eggs one at a time. Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract
Whisk together 225g flour , 1 teaspoon baking powder , 1/4 teaspoon salt , and 85g pistachio pudding mix .
Alternate adding dry and wet to the butter mixture. Start and end with dry. Don't overmix.
Pour into your prepared pan. Bake for 50- 60 minutes . A skewer should come out clean.
Cool in the pan for 10 minutes , then on a wire rack.
If you want, whisk 120g powdered sugar with 30-45ml milk for the glaze. Drizzle and sprinkle with pistachios.

Pro Tips: Level Up Your Baking Game

Looking for some dessert recipes ? This one will blow your mind.

Don't overmix the batter. A tough cake is no one's friend.
Let the cake cool completely. It prevents crumbling when you slice it.
Want an extra nutty flavour? Toast the pistachios for the topping for 5- 7 minutes at 175° C . This will greatly enhance pistachio dessert recipes .

So, there you have it. A super simple pistachio pound cake recipe that’s guaranteed to impress. Plus, you’ll get to experiment with the pistachio cake glaze on top! If you want an easy pistachio cake recipe , this is the way to go.

Recipe Notes: Nailing Your Pistachio Dream

Right, so you're gonna give this pistachio pudding pound cake a go? Ace! Just a few bits and bobs to keep in mind before you get cracking.

We're going to chat about serving, storage, and some cool ways to mix things up. And don't worry, I will throw in a few handy facts to sound extra fancy at your next tea party, innit?

Serving Suggestions: Showstopper Style

Okay, presentation matters, yeah? For a really lush look, dust your sliced pistachio pound cake recipe with icing sugar. Or, try a dollop of whipped cream and a sprinkle of extra chopped pistachios.

I think the pistachio cake glaze is nice! I made this the other week, and I paired it with a scoop of vanilla ice cream.

Honestly, pure heaven. For drinks, I recommend a nice cuppa or, if you're feeling posh, a bit of bubbly. What's more British than a slice of cake and a glass of Prosecco?

Storage Tips: Keeping it Fresh

Nobody likes a stale cake, do they? Once your homemade pound cake is cool, wrap it tightly in cling film or put it in an airtight container.

It'll keep in the fridge for up to 4 days. Fancy freezing it? No sweat! Wrap it well and it'll be good for up to 2 months.

When you're ready to scoff it, just let it thaw in the fridge overnight. To be honest, mine never lasts that long!

Variations: Getting Creative with Your Cake

Fancy a bit of a twist? Try adding lemon zest for a citrusy kick. You know, a lemon pistachio pound cake is always a winner.

If you're trying to keep things a bit healthier, you can even adapt it. How about subbing the plain flour for a gluten-free mix for the pistachio pudding cake .

It's easier than you think. This is definitely one of the easy cake recipes to try!

Nutrition Basics: Guilt Free-ish Indulgence

Let's be honest, it's cake. But here's the lowdown: each slice clocks in at about 320 calories. You also get about 4 grams of protein, 18 grams of fat, and 38 grams of carbs.

I'm no expert, but the pistachios bring a bit of goodness with them. You know, a little bit of healthy fat and all that.

If you need some more pistachio dessert recipes , just drop me a message. This easy pistachio cake recipe should keep you going! It's even better when you're baking with pistachio pudding .

So there you have it! Go on, give it a bash. I think you will love it. It is one of those dessert recipes that always gets a thumbs up.

I'm confident you'll nail this pistachio dream. Have fun in the kitchen!

Frequently Asked Questions

Can I make this pistachio pudding pound cake ahead of time? I'm having a right knees-up on Saturday.

Absolutely! This pistachio pudding pound cake actually tastes even better the next day, as the flavours have more time to meld. Just wrap it tightly in cling film or store it in an airtight container at room temperature. It will keep well for up to 3 days, making it perfect for prepping ahead for your Saturday shindig.

Help! My pistachio pudding pound cake is a bit dry. What did I do wrong, and how can I fix it?

A dry pound cake is a common baking woe. It could be due to overbaking, using too much flour, or not enough fat. Make sure you are accurately measuring your flour - spoon and level is best!

To rescue a slightly dry cake, try brushing it with a simple syrup (equal parts sugar and water, heated until the sugar dissolves) after it cools or serve it with a generous dollop of whipped cream or ice cream. You could consider adding in vanilla ice cream as a topping, too!

I can't find pistachio pudding mix anywhere! Is there a substitute I can use for this pistachio pudding pound cake?

No worries, mate! If you're struggling to find pistachio pudding mix, you can use vanilla pudding mix as a substitute. To get that signature pistachio flavour and colour, add a few drops of green food colouring and about 1/4 teaspoon of almond extract to the batter.

It won't be exactly the same, but it'll still be a cracking cake.

How do I store this pistachio pudding pound cake to keep it fresh? Will it last until tea time tomorrow?

To keep your pistachio pudding pound cake fresh as a daisy, wrap it tightly in cling film or store it in an airtight container. Stored at room temperature, it'll easily last until tea time tomorrow, and even a couple of days after that.

If you want to keep it longer, you can also freeze slices individually wrapped for up to 2 months. A little tip, consider heating up the slice to release the delicious flavors even more!

Is there a healthier version of this pistachio pudding pound cake? I'm trying to be good, honest!

Right, let's see about making this a bit healthier then! You could try reducing the sugar slightly or using a sugar substitute. Also, consider swapping some of the butter for unsweetened applesauce to reduce the fat content.

Keep in mind these changes may affect the texture, but it's worth a try if you're watching your waistline. However, everything in moderation!

Can I freeze this pistachio pudding pound cake?

Yes, you can definitely freeze this pistachio pudding pound cake! Wrap the entire cake tightly in several layers of cling film, then place it in a freezer safe bag or container. It can be frozen for up to 2-3 months. When you're ready to enjoy it, thaw it overnight in the fridge or at room temperature for a few hours.

You can also freeze individual slices for a quick treat.