Jacobson Culinary Arts

Pistachio Praline Pound Cake

• 1 cup plus 1 tablespoon granulated sugar, divided • 1 ½ cups plus 3 tablespoon raw hulled unsalted pistachios, divided • 1 ½ cups flour • 2 teaspoon baking powder • 1 teaspoon sea salt or kosher salt • ¼ teaspoon baking soda • Zest of 2 lemons, divided • 1cup sour cream • 2 eggs • 1 stick unsalted butter, room temperature • ¼ teaspoon almond extract • 1 teaspoon pure vanilla extract • 1 teaspoon pure vanilla extract • 2 cups powdered sugar • 2 ½ tablespoons milk

Preheat oven to 350 F

Grease the inside of a standard-size loaf baking pan with vegetable oil or spray. Sprinkle 1 tablespoon granulated sugar inside pan and turn pan to coat the inside with sugar, set aside. Place 1 ½ cups pistachios sprinkled with 2 tablespoons of granulated sugar on a baking sheet and toast in preheated oven for 6 – 8 minutes, until sugar is melted, and nuts are slightly toasted. Let cool, remove and transfer to food processor. Process nuts until finely ground. Combine remaining 1 cup of sugar, 1 ½ cups flour, 1 ½ cups of pistachio, baking powder, salt, and baking soda in a large mixing bowl. Add half of the lemon zest and stir to incorporate. Add sour cream, eggs, butter, vanilla extract, and almond extract. Stir with a spoon until completely mixed, it should be a thick and lumpy batter. Transfer to prepared pan and bake until toothpick inserted in the middle comes out clean, 55 -60 minutes. Rotate pan in oven for even cooking halfway through. Allow it to cool on rack completely before removing from pan. Make glaze by combining powdered sugar, milk, and vanilla until smooth. The glaze should fall from the spoon in a thick ribbon. Pour over cooled cake and use a spoon to spread to edges. Allow excess to drip down the sides of cake. Sprinkle with remaining 3 tablespoons of pistachio praline and lemon zest. Enjoy!