Name: Pistachio Pound Cake
Yield: 8 to 10 Servings
Ingredients: Nonstick vegetable oil spray; 2 cups all-purpose flour plus more; 1½ teaspoons kosher salt; 1 teaspoon baking powder; 1 cup (2 sticks) unsalted butter, room temperature; 2 cups sugar; 5 large eggs; 2 tablespoons fresh lemon juice; 2 tablespoons fresh orange juice; 2 teaspoons finely grated orange zest; 1 teaspoon finely grated lime zest; 1 cup shelled, unsalted pistachios, coarsely chopped, divided

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©Romulo Yanes

Chef Raymond Vandergaag dresses up this pistachio cake recipe with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily.

Recipe notes