Pistachio Pound Cake

Course : Cakes
Serves: 1
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1 cup butter -- (2 sticks), room
-- temperature
2 1/2 cups sugar
6 large eggs -- room temperature
3 cups flour
1/2 teaspoon salt
1/2 cup cream -- room temperature
3/4 teaspoon almond extract
2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
1 1/2 cups pistachio nuts -- chopped

Preparation / Directions:

Preheat oven to 325 degrees. Butter and flour a 10 inch tube pan. Cream butter on high speed for 2 to 3 minutes. Slowly add sugar and continue beating for 5 minutes. Add eggs, one at a time, mixing well after each addition. Sift together the flour and salt. Add 1/2 of the flour to the batter. Mix in the cream and then the remaining flour. Beat in the extracts. Fold in the chopped pistachios. Pour batter into the prepared pan and bake at 325 degrees for 1 hour and 10 - 12 minutes or until a tester comes out clean. Let the cake sit in the pan on a wire rack for about 15 minutes, then turn out onto a rack to cool completely.

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