To celebrate St. Patrick’s Day tomorrow, I wanted to make something green. I’m usually an all-neautral-kind-of-gal but lately I’ve been craving bright colors and warmer Spring days.
Growing up, my step-mom’s signature cake was a bright green pistachio cake that she made for everyone’s birthday. Likewise, my mom’s cream cheese pound cake is a staple in our family’s recipe box. I combined the two to make this Cream Cheese Pistachio Pound Cake and topped it with a delicious Strawberry Cream Cheese Frosting.
It ended up being incredibly moist and just as bright in flavor as it is in color!
Cream Cheese Pistachio Pound Cake
1 1/2 cups (3 sticks) butter, room temperature
8 ounces cream cheese, room temperature
3 cups sugar
6 eggs, room temperature
1 pkg. Jello pistachio pudding (instant)
3 cups flour
1 teaspoon salt
1/4 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon almond extract
Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan. In an electric mixture with a paddle attachment, cream the butter and cream cheese until smooth. Add the sugar gradually, beating until fluffy. Add the eggs, one at a time, beating well after each and then the pistachio pudding powder. Add flour, salt, buttermilk, vanilla and almond extract. Mix until just incorporated.
Pour into the prepared pan. Bake for 1 hour and 20 minutes or until wooden pick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes and then invert onto a serving plate. Serve plain or top with Strawberry Cream Cheese Frosting.
Strawberry Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter
4 oz (1/2 package) cream cheese
3 1/2 cups powdered sugar
3 Tablespoons strawberry jam
1 teaspoon vanilla
1/4 teaspoon salt
3 Tablespoon milk
red food coloring (optional)
In the bowl of an electric mixer, beat butter until smooth. Add cream cheese and beat until fully combined and smooth.
Add 1 cup powdered sugar and blend. Add 1 Tablespoon of strawberry jam and blend.
Add vanilla and salt.
Continue blending and add another cup of powdered sugar, and 1 Tablespoon of jam. Repeat with the last 1 1/2 cups powdered sugar and remaining tablespoon of jam.
Beat until well blended, smooth and fluffy. Slowly add milk one Tablespoon at a time until you reach desired pourable consistency and blend another 20 seconds or so. If desired, add a drop of red food coloring to make pink icing.
Pour the frosting over the cake and serve immediately.