Pistachio Pound Cake with Strawberry Cream Cheese Frosting

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.

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This adorable cake is bright in color and flavor. Satisfying that springtime craving and my sweet tooth. 

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!

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Cream Cheese Pistachio Pound Cake

makes 1 10-inch bundt 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

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)

Instructions

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.

To make the frosting, 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.

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