Pistachio-and-Cardamom Pound Cake with Lemon Icing

• 1 cup raw, shelled pistachios
• 1 stick plus 5 tablespoons unsalted butter, at room temperature
• 1 cup all purpose flour
• 3/4 teaspoon baking powder
• 1 teaspoon ground cardamom (preferably freshly ground)
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 teaspoon vanilla extract
• 1 cup sugar
• 1/2 cup whole milk
• 1 cup confectioners sugar
• 1 teaspoon ground cardamom (preferably freshly ground)
• 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon heavy cream or milk

1. Preheat the oven to 425F.
2. To prepare the cake, place the pistachios on a rimmed baking sheet and toast until fragrant and browned, about 5 minutes.
3. Cool and then pulse in a food processor until they become very fine (be careful not to overprocess; otherwise youll have pistachio butter) and set aside.
4. Reduce your oven temperature to 350F.
5. Grease an 8 1/2 x 4 1/2-inch loaf pan with 1/2 tablespoon of butter.
6. Place a long strip of parchment paper in the pan bottom.
7. Grease the top of the parchment with 1/2 tablespoon of butter and set aside.
8. Whisk the flour, baking powder, cardamom, and salt together in a medium bowl and set aside.
9. Crack the eggs into a liquid measuring cup, whisk in the vanilla, and set aside.
10. Using an electric mixer, cream the remaining stick and a half of butter and sugar until they are light and airy.
11. Drizzle in the eggs, a little at a time, beating between additions to incorporate and scraping the bowl as necessary.
12. Alternate adding the flour and the milk, starting and ending with the flour and mixing until the batter is just nearly combined between additions, scraping the bowl as necessary.
13. Fold the pistachios into the batter by hand, then transfer the batter to the prepared loaf pan.
14. Bake the cake until a cake tester inserted into the cakes center comes out clean, 45 to 55 minutes.
15. Let the cake cool for 10 minutes, then invert the cake onto a cooling rack and turn it so its top faces up.
16. Let the cake cool completely.
17. While the cake cools, make the icing: Sift the confectioners sugar and cardamom into a medium bowl Whisk in the lemon juice and cream or milk.
18. Spread the icing over the cake, letting it drip over the sides.
19. Once the icing has set, slice and serve.

pistachios, unsalted butter, flour, baking powder, ground cardamom, salt, eggs, vanilla, sugar, milk, confectioners sugar, ground cardamom, lemon juice, heavy cream

Taken from www.cookstr.com/recipes/pistachio-and-cardamom-pound-cake-with-lemon-icing (may not work)