E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Orange Pistachio Pound Cake Lodge Cast Iron | August 22, 2023 A beautiful loaf cake makes the perfect gift or a great snack to keep on the counter—but this pistachio cake recipe does the hard work of also being party-worthy. Chalk it up to the delicate citrus and pistachio flavors or the beautiful color and crumb, but this cake does it all. We crafted this pistachio cake recipe specifically for our Large Cast Iron Loaf Pan so that there’s plenty to share. And trust us, you won’t be stopping with just a single slice. Level Beginner Prep Time 15 minutes Cook Time 60-65 minutes Serves 12-15 Cook it With Our Large Loaf Pan Ingredients Cake 1¼ cup butter, unsalted & room temp 1¼ cup sugar 1½ teaspoon orange extract 4 eggs ¼ cup orange juice Orange zest from one whole orange 2¼ cup all-purpose flour ½ teaspoon salt ½ teaspoon baking soda 1 teaspoon baking powder 1 cup chopped roasted pistachios, divided Glaze 2 tablespoons butter, melted 1 cup powdered sugar 2 tablespoons orange juice Orange zest, chopped roasted pistachios for garnish Directions Preheat the oven to 325˚ F. Spray a large loaf pan with Baker’s Joy. Beat butter and sugar in a large bowl with an electric mixer or in a bowl of a stand mixer for 1 minute. Add orange extract. On high speed, mix in eggs one at a time, followed by orange juice and orange zest. In a separate bowl, mix the flour, salt, baking soda, and baking powder. With the mixer on low speed, add the dry ingredients to the wet. Once everything is combined, stir in ¾ cup of the chopped pistachios. Spoon batter into the prepared large loaf pan. Bake for 60-65 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let rest for 10 minutes and then gently run a knife around the edges. Then, turn the cake out onto a cooling rack and let cool for at least 30 minutes. For the glaze: combine melted butter and powdered sugar in a small mixing bowl and stir in the orange juice until combined. Once the cake has cooled, pour the glaze over the top. Sprinkle with the remaining ¼ cup chopped pistachios and orange zest. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Orange Pistachio Pound Cake Lodge Cast Iron | August 22, 2023 A beautiful loaf cake makes the perfect gift or a great snack to keep on the counter—but this pistachio cake recipe does the hard work of also being party-worthy. Chalk it up to the delicate citrus and pistachio flavors or the beautiful color and crumb, but this cake does it all. We crafted this pistachio cake recipe specifically for our Large Cast Iron Loaf Pan so that there’s plenty to share. And trust us, you won’t be stopping with just a single slice. Level Beginner Prep Time 15 minutes Cook Time 60-65 minutes Serves 12-15 Cook it With Our Large Loaf Pan Ingredients Cake 1¼ cup butter, unsalted & room temp 1¼ cup sugar 1½ teaspoon orange extract 4 eggs ¼ cup orange juice Orange zest from one whole orange 2¼ cup all-purpose flour ½ teaspoon salt ½ teaspoon baking soda 1 teaspoon baking powder 1 cup chopped roasted pistachios, divided Glaze 2 tablespoons butter, melted 1 cup powdered sugar 2 tablespoons orange juice Orange zest, chopped roasted pistachios for garnish Directions Preheat the oven to 325˚ F. Spray a large loaf pan with Baker’s Joy. Beat butter and sugar in a large bowl with an electric mixer or in a bowl of a stand mixer for 1 minute. Add orange extract. On high speed, mix in eggs one at a time, followed by orange juice and orange zest. In a separate bowl, mix the flour, salt, baking soda, and baking powder. With the mixer on low speed, add the dry ingredients to the wet. Once everything is combined, stir in ¾ cup of the chopped pistachios. Spoon batter into the prepared large loaf pan. Bake for 60-65 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let rest for 10 minutes and then gently run a knife around the edges. Then, turn the cake out onto a cooling rack and let cool for at least 30 minutes. For the glaze: combine melted butter and powdered sugar in a small mixing bowl and stir in the orange juice until combined. Once the cake has cooled, pour the glaze over the top. Sprinkle with the remaining ¼ cup chopped pistachios and orange zest. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
