Pistachio Pound Cakes With Drippy Icing

• vegetable oil cooking spray
• 3 cups all-purpose flour, plus more for dusting
• 1 14 cups unsalted butter, room temp
• 34 cup cream cheese, room temperature
• 1 cup shelled salted pistachios, ground to a paste in a food processor
• 3 cups sugar
• 6 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon coarse salt
• 34 cup coarsely chopped salted pistachios
• 1 cup confectioners' sugar
• 3 tablespoons confectioners' sugar
• 34 cup heavy cream
• 1 teaspoon fresh lemon juice (no sneaking the bottled stuff!)
• 1 12 cups unsalted pistachios (chopped into slivers)

1. CAKE:.
2. Preheat oven to 325 degrees.
3. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
4. Line with parchment; spray parchment, and dust with flour, tapping out excess.
5. With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
6. Reduce speed to medium-low.
7. Gradually add sugar; beat until smooth.
8. Scrape down side of bowl.
9. Beat in eggs, one at a time, and vanilla.
10. Reduce speed to low.
11. Add flour and salt; beat until just combined.
12. Fold in chopped pistachios.
13. Divide batter among pans; smooth tops.
14. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
15. Let cool in pans 20 minutes.
16. Unmold, and remove parchment.
17. Let cool.
18. ICING:.
19. Whisk all ingredients in a small bowl until smooth.
20. Pour through a sieve into another bowl.
21. Use immediately.
22. Drizzle cakes with icing, and sprinkle with pistachio slivers.

vegetable oil cooking spray, allpurpose flour, unsalted butter, cream cheese, pistachios, sugar, eggs, vanilla, coarse salt, pistachios, sugar, sugar, heavy cream, lemon juice, unsalted pistachios

Taken from www.food.com/recipe/pistachio-pound-cakes-with-drippy-icing-223651 (may not work)