Pistachio Cardamom Pound Cake

Ingredients (13)

• 1 cup shelled pistachios (plus more for garnish)≈ 120 g
• 1 cup unsalted butter, room temperature≈ 227 g
• 1 cup sugar≈ 200 g
• 1 tsp vanilla≈ 4.2 g
• 1 tsp rounded, ground cardamom≈ 2.6 g
• 3 large eggs, at room temperature≈ 150 g
• 1 1/2 cups all-purpose flour≈ 188 g
• 1 1/2 tsp baking powder≈ 7 g
• 1/2 tsp salt (omit if you use salted butter)≈ 3 g
• 1/2 cup buttermilk≈ 122 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 cup confectioner's sugar≈ 200 g
• 1/8 tsp ground cardamom≈ 0.3 g
• 2-3 Tbsp buttermilk for thinning≈ 38 g

flour 188 gbatter 1023 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

• Butter121% · 95th percentile · median 91%
• Sugar107% · 39th percentile · median 120%
• Egg80% · 50th percentile · median 80%
• Dairy65% · 73rd percentile · median 46%
• Leavening3.7% · 86th percentile · median 1.6%
• Salt1.6% · 86th percentile · median 0.7%

Oven

Temperature

350°F / 175°C

median 350°F

Time

55 to 60 minutes

median 60 minutes