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Citrus Pistachio Pound Cake

1 large loaf (about 10 servings)



Nutritional Facts Per Serving

6.5 g
60.7 g
1.3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 494
  • Fat 26.1 g
    • Saturated   13.1 g
    • + Trans 
  • Cholesterol 142 mg
  • Sodium   193 mg
  • Carbohydrate 60.7 g
    • Fibre   1.3 g
    • Sugars  
  • Protein 6.5 g
    • Vitamin A 20 %
    • Vitamin C 7 %
    • Calcium 4 %
    • Iron 16 %


Preheat the oven to 325 degrees F. Spray a 9" x 5" loaf pan with vegetable oil spray. Line the sides and bottom of the pan with parchment paper.

Combine the flour and baking powder in a bowl. Stir in the pistachios. Place the butter and sugar in a mixing bowl and beat until lightened. Beat in the eggs, one at a time. Mix in the zests and juices. Add the flour mixture into the wet ingredients and mix until combined. Spoon the batter into the pan.

Bake for 1 hour and 40 minutes, or until the loaf springs back when touched in the centre. Let the loaf cool on a baking rack for 30 minutes. Unmould and cool to room temperature before slicing and serving.

Note: Shelled, unsalted pistachios are sold in the bulk foods department.

Serving Suggestions

You can make a plated dessert by slightly overlapping two half slices of pound cake on a dessert plate. Top the cake with a mix of berries sweetened and flavoured with a little icing sugar and orange liqueur. Dollop or pipe some whipped cream on the plate and serve.

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