Ingredients:

  • 225g (1 cup) unsalted butter, softened
  • 200g (1 cup) granulated sugar
  • 50g (1/4 cup) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 225g (1 3/4 cups) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 85g (1 package, 3.4 oz) instant pistachio pudding mix
  • 120ml (1/2 cup) milk
  • 120g (1 cup) powdered sugar (for glaze, optional)
  • 30-45ml (2-3 tablespoons) milk (for glaze, optional)
  • 1/4 teaspoon almond extract (for glaze, optional)
  • Chopped pistachios, for garnish

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and flour (or line with parchment paper) a 9x5 inch loaf pan.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and almond extract (if using).
  4. In a separate bowl, whisk together the flour, baking powder, salt, and pistachio pudding mix.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the centre comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. In a small bowl, whisk together the powdered sugar, milk, and almond extract (if using) until smooth. Drizzle over the cooled cake and sprinkle with chopped pistachios (optional).
  9. Slice and serve this pistachio pudding pound cake. Enjoy!