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No such thing

Earlier this week, I think it was, one of you kindly wrote to me, asking if I might do a post about what I’ve been eating for lunch lately. The reader who wrote to me is pregnant, and there are a number of foods that us pregnant ladies are told to avoid, making quick, easy lunches hard to come by: no deli meats, no (uncooked) cured meats, no high-mercury fish (tuna, for example), no cheeses of certain types, and so on. I am going to spare you, however, a post on what I’ve been eating at my desk lately, because my lunches are about as riveting as C-SPAN. The post would go something like this: nut butter sandwich, carrots, tangerine, nut butter sandwich, carrots, tangerine, nut butter sandwich, carrots, tangerine, hard-boiled egg, bowl of soup, nut butter sandwich, carrots, tangerine, and if you are still awake at this point, you win a pound cake.

A pistachio pound cake. With citrus.

I haven’t found myself with much time for cooking lately, or not outside of recipe testing for my manuscript, but this cake caught my eye as I was thumbing through the latest issue of Bon Appétit. The merest mention of the word “pistachio” can turn my head, and not surprisingly, this cake shot to the top of my to-do list, above more sensible tasks like making spinach-cilantro soup or poaching chicken for salad. This, for the record, is how a 33-year-old woman winds up lunching on nut butter sandwiches and carrot sticks, the official midday meal of American first graders. I blame the editor at Bon Appétit who, as the headnote explained, ate this pound cake at a restaurant in Houston and declared it her “dream dessert.” You can’t use words like that and expect people to go on living their lives as though nothing had happened, as though there were not a pistachio pound cake recipe to be tried.

So one night last weekend, I baked a pistachio pound cake. It should be called a pistachio-citrus pound cake, really, because it contains juice and zest from three different citrus fruits. The basic batter is classic pound cake - plenty of butter, sugar, eggs, and flour - but into that go fresh lemon juice, fresh orange juice (or juice from a Pixie tangerine, if you happen to have some on hand; I highly recommend it), some zest from that same orange (or Pixie tangerine), and some zest from a lime. Then you fold in a generous dose of coarsely chopped pistachios, scoop the batter into its loaf pan, and put another generous dose of pistachios on top. Actually, I should warn you: it may seem as though you have too much chopped pistachio to cram onto the top of the cake, but you must persevere. There’s no such thing as too much pistachio.

Like other pound cakes I’ve made, this one bakes for a while (about 90 minutes) in a low-to-moderate oven, which is convenient, because it gives you time to redeem yourself by cooking something nutritious - or, if you prefer, to rest your feet and nurture your two-decades-long fascination with Sexy Frankenstein, also known as Jonny Greenwood, by reading that Radiohead story in the current Rolling Stone. Meanwhile, the house will fill with the scent of toasted pistachio and orange, heady and almost exotic. When you open the oven door to check on your cake, you’ll be rewarded with the sight of a tall, pistachio-crusted, perfectly browned loaf. I’ve done a lot of baking, and I can’t remember another time when I felt so giddy or so proud as I pulled a cake out of the oven. It’s a handsome thing.

We ate the cake plain, in sturdy slices, for breakfast or after lunch, and while it was very good right away, it gets even better, more delicate, once the flavors settle for a day. Like a proper pound cake, it’s firm and buttery, but it gets a gentle lift from the citrus, both in flavor and in fragrance, and then, behind it, there comes the deep, toasty, rumbling flavor of the pistachios. It’s an ideal afternoon cake. If I were going to dress it up for company, I might cut up some strawberries, soften them in a little sugar, and heap them on top of a slice, maybe with some lightly whipped cream - or, wait, even better, just spoon on some strawberry conserve. Or I might do nothing at all.

Pistachio-Citrus Pound Cake
Adapted slightly from Bon Appétit (April 2012) and Raymond Vandergaag of The Tasting Room at CityCentre

2 cups (260 grams) all-purpose flour
1 ½ tsp. kosher salt
1 tsp. baking powder
2 sticks (226 grams) unsalted butter, at room temperature
2 cups (400 grams) sugar
5 large eggs
2 Tbsp. fresh lemon juice
2 Tbsp. fresh orange juice
2 tsp. finely grated orange zest
1 tsp. finely grated lime zest
1 cup (125 grams) shelled, unsalted pistachios, coarsely chopped

Position a rack in the middle of the oven, and preheat the oven to 325°F. Lightly butter a 9”x5” loaf pan, or grease it with cooking spray. Cut a rectangle of parchment paper to line the bottom and the two long sides of the pan, leaving a little overhang. Press the parchment paper into the dish, and grease it lightly, too.

In a medium bowl, whisk together the flour, salt, and baking powder. Using an electric mixer, beat the butter on medium speed until light and fluffy, about 2 minutes. Add the sugar, and beat until well incorporated, 1 to 2 minutes more. Add the eggs one at a time, beating to blend between additions. Add the juices and the zests, and beat until well combined. (Don’t worry if the batter looks curdled.) Add the flour mixture, reduce the speed to low, and beat until just incorporated. Add ¾ cup of the pistachios, and fold in gently. Pour the batter into the prepared pan, smoothing the top. Sprinkle the remaining ¼ cup pistachios over the top.

Bake the cake, rotating it halfway through, until a tester inserted into the center comes out clean, about 1 ½ hours. Transfer it to a wire rack, and let it cool completely in the pan. Run a sharp knife along the short ends of the pan to loosen the cake; then pull up on the parchment paper to lift the cake out of the pan.

Note: The flavor of this cake is best on the day after it’s made.

Yield: 8 to 12 servings, depending on how thickly you slice it.

P.S. True story, and yes: a bar (probably) in July + a baby (probably) in September = we are nuts. But happy.

P.P.S. It’s a girl(!).


Blogger Courtney said...

I actually made this recipe a couple of weeks ago; it's delicious.

A girl! Congratulations!

4:51 PM, April 21, 2012  
Blogger clara said...

molly, there are precious few things that make me happier than seeing a new post from you.. i am making this pound cake before the weekend is over.

and congratulations on your baby girl!! she's going to eat very, very well. wishing you only the very best!!

4:55 PM, April 21, 2012  
Blogger indigo said...

Can't believe I'm the first comment!

Thank you for the post. I always love reading every post, & looking at your beautiful photos, whether or not I end up making the recipe.

Congratulations on your bar-to-be & your daughter-to-be!

4:55 PM, April 21, 2012  
Blogger Abby said...

Goodness, it must be fate--I just bought pistachios this afternoon! I'll be testing out this pound cake next week, I'm sure.

Congratulations on the bar, by the way! (And the baby girl!) I've never been to Seattle, but all this talk about Delancey and Essex is making me think it's time for a trip out west.

5:04 PM, April 21, 2012  
Anonymous Redd H from Salted Spoon said...

This looks divine! I can't wait to try it.

Congrats on Essex and on having an awesome baby girl to train in the ways of Burg's French Toast!

5:04 PM, April 21, 2012  
Blogger Emily said...

1st: I must have this cake. If only it's weren't scorching hot today. Maybe we'll make it Thursday when it's cooler and potentially rainy. (FTR- my two year old is quite good at cracking eggs, and the merest hint of baking brings him barreling into the kitchen demanding to help.)

2nd: Hooray for girls! I'm working on our second boy, and hooray for brothers!, but those girl clothes, man, those girl clothes....Congratulations!

5:10 PM, April 21, 2012  
Anonymous A Little Coffee said...

Congrats, a baby girl! What a crazy time for you... a baby, a book, and a bar. Holy moly :)

5:12 PM, April 21, 2012  
Anonymous Marissa said...

When you write about it, I want to make it. I miss your articles in Bon Appetit - I always scoured for them just as I pulled the magazine from our mailbox.

A girl! So excited for you...

5:12 PM, April 21, 2012  
Anonymous Kelsey said...

Oh my, how exciting to know! Yay! And hope you are feeling well. :)

5:22 PM, April 21, 2012  
Blogger Debbie said...

Happy counts for ALOT! This cake sounds awesome & is now on my to-do list. hadn't heard about Essex, so off to read now. oh & exciting about a girl!

5:29 PM, April 21, 2012  
Blogger BookishPenguin said...

Wow, this cake looks amazingly delicious. It is definitely going on my must-make list.

Congrats on the girl and the bar! Great adventures in your future!

5:39 PM, April 21, 2012  
Anonymous Julie @ Willow Bird Baking said...

A little girl!! Congratulations to you :)

5:39 PM, April 21, 2012  
Blogger Julie Alvarez said...

Oh, a girl! They are great, I have one at home.
And, I have to try that pound cake now, that's for sure.

5:43 PM, April 21, 2012  
Blogger cran said...

So thrilled to hear all is well and a baby girl!!! A bundle of delicate girly preciousness!! Your posts have become so sparse that I was worried.

5:51 PM, April 21, 2012  
Blogger Mari said...

Cheers all around for a sweet babe and a bar.

5:52 PM, April 21, 2012  
Anonymous betsy said...

Yum! This looks delish. And a girl! Congrats, Molly! I love having daughters! xx

5:53 PM, April 21, 2012  
Blogger Sarah said...

I think I need to make this! A citrus cake with pistachios sound amazing.

6:16 PM, April 21, 2012  
Blogger Janice said...

Well, you may be nuts, but you take these things as they come, right?

Looking forward to checking out the drinks in the fall, enjoyed the pizza last time we made the trek from the east side.

Always look forward to your posts, but especially looking forward to stories about your sweet baby girl.

6:28 PM, April 21, 2012  
Anonymous Juanita said...

I am so happy for you! Girls is good. Boys is good, too, but girls is special. Boys leave to be husbands and fathers but girls remain daughters forever.
And the cake sounds wonderful. Need to get some pistachios...

6:58 PM, April 21, 2012  
Anonymous Juanita said...

I am so happy for you! Girls is good. Boys is good, too, but girls is special. Boys leave to be husbands and fathers but girls remain daughters forever.
And the cake sounds wonderful. Need to get some pistachios...

6:59 PM, April 21, 2012  
Anonymous Juanita said...

I am so happy for you! Girls is good. Boys is good, too, but girls is special. Boys leave to be husbands and fathers but girls remain daughters forever.
And the cake sounds wonderful. Need to get some pistachios...

6:59 PM, April 21, 2012  
Blogger Serena said...

So sly with the PS! Congratulations to both big bits of news.

7:27 PM, April 21, 2012  
Anonymous Viictoria said...

Soooooo much information.

First off, congratulations! A September daughter sounds lovely. (Doesn't the word "daughter" all by itself sound especially lovely????)

And isn't there just the teensiest possibility you might serve this with pistachio Ice cream?

Just sayin'......

7:28 PM, April 21, 2012  
Anonymous Eva said...

I feel bizarre writing this because I've been reading your blog for literally YEARS and am one of those jerks who never comments. But, well, I suppose there's a first time for everything. My dad's coming to visit and I was trying to figure out what the hell to make to have around the house for him but I live outside of the states and approx 0% of his favorite foods are available here...BUT he is a huge pistachio fiend and those I can get ahold of. So...thanks, for this and way retroactively, for a whole lot of your recipes that I've used over the years. And congratulations on the bar! (I just read the seattlemag thing, it cracks me up in the most awesome way possible that you guys are making your own Fernet!)

7:32 PM, April 21, 2012  
Blogger Heather said...

A girl. Lovely. That's what I got 6 months ago. So sweet. Congrats!

My pregnancy diet went a lot like this: eggs, yogurt, milk, peanut butter with anything, repeat. She was 9 pounds at birth. Yay for protein!

7:51 PM, April 21, 2012  
Anonymous Christine said...

fantastic! cakes and bars and girls! I love it. I also loved hearing you on the radio the other day-- I said, "I know her!" in my car, to myself. And by "know," clearly I mean "adore her blog like a bazillion other people." But it was a very nice Thursday surprise, so thanks for that too. :)

7:57 PM, April 21, 2012  
Anonymous Anonymous said...

You are lucky that she is allowing you to eat such healthy things! With my sweet girl I wanted Ritz crackers and Hawaiin Punch! Congrats and thanks for the recipe!!

8:32 PM, April 21, 2012  
Anonymous Megan said...

I also love this cake. The pistachios and citrus are a heavenly combo. I'm glad that I was self-possessed enough to bake it to share at a party -- otherwise, I wouldn't have been self-possessed enough not to devour it.

8:39 PM, April 21, 2012  
Blogger JR :: Sarah said...

All this talk of Seattle is making me terribly homesick... but in a good way, if that makes any sense at all. And you have having a baby girl... congratulations!

11:33 PM, April 21, 2012  
Blogger Marion said...

That pound cake looks delicious! Do you think I could another kind of nut as well?

Congratulations on your baby girl!

1:54 AM, April 22, 2012  
Blogger london bakes said...

Such a wonderful post, full of good things. That cake looks just delightful and so happy for you new endeavours.

2:24 AM, April 22, 2012  
Blogger le petit bird said...

have to make this.
allways reading your blog, love it, thank you for sharing!

2:33 AM, April 22, 2012  
Anonymous Amy said...

Having read this I have been gripped with a near-overwhelming desire to make that cake right here and now.

It's my birthday on Thursday so I may ask my mum to make it for me then instead- it's not really a birthday cake cake, I know, but it just looks sooooo goooooooooood.

Saving that I'm going to ask her to make your vanilla bean cake- it's still my favourite cake in all of the world (and I have eaten muchos cake).

Congrats on the little girl! And the cocktail bar!

I may live in England but your cocktail bar/Delancey combination is tempting me to fly all the way to Seattle. I shall have to wait until after July though.

Amy x

2:37 AM, April 22, 2012  
Anonymous DessertForTwo said...

This pound cake is speaking to me. I have a lot of will power to resist desserts, since I'm around them all day, but every now and then, one turns your head, like you say. I can imagine the soft but dense texture with pistachios. Mmm! Thanks for the inspiration!
Hope you're feeling great, pretty mama! :)

3:04 AM, April 22, 2012  
Blogger thinking of the days said...

More congratulations are in order!A baby girl....how lovely!have you decided on a shortlist of names yet???

A bar? Sounds great!But poor you...can't taste all the tipples until baby arrives...

My, you and Brandon have been busy...

4:48 AM, April 22, 2012  
Blogger SvR said...

Congratulation to your babygirl and this yummy cake. Everythings seems, in this moment, to be sweet in your life!
You should have a look to my appelcrumble in my foodblog.


It would be an honor if you put my blog to your blogroll, like I did it. Have a look! Greetings for eeverybody from Europe/Spain!

4:58 AM, April 22, 2012  
Blogger www.onestorybuilding.com said...

Congratulations! I'm so happy for you.

5:54 AM, April 22, 2012  
Blogger Drisgal said...

thank you for sharing this recipe - i think it made me entire weekend. i live in houston, so i'm concocting a plan to make/try mine and then later this week, try out the tasting room! you know, eat more pound cake in the name of research.

5:57 AM, April 22, 2012  
Anonymous SarahB said...

Pregnancy lunches are indeed boring and repetitive, but feeding a baby his first tastes of, well, everything is great. Ours just tried plan whole yogurt this morning, and e just went for it!

6:03 AM, April 22, 2012  
Anonymous Robin (Hippo Flambe) said...

We make the blueberry raspberry poundcake with kirsh every summer. I love the idea of one to make in the winter. The pixie tangerines appeared for this first time at my local store this year and I have been buying them by the expensive bagful.

Congrats on the new bar and the baby girl.

6:33 AM, April 22, 2012  
Blogger Mariko said...

You are birthing two wonderful things this summer! Very excited for you!

7:06 AM, April 22, 2012  
Blogger Zoomie said...

Happy, happy congratulations on your baby girl! You may be nuts, but at least you are pistachios and not some boring kind.

7:12 AM, April 22, 2012  
Blogger Sara said...

Amazing timing. I have this marked to make this week. I was a little worried about it being dry. Did you find this to be the case at all, or just fine as is?

8:02 AM, April 22, 2012  
Blogger Margarita said...

Cheers! For a sweet pound cake recipe, a bar, and a baby girl!

8:12 AM, April 22, 2012  
Anonymous erin said...

Congrats Molly! A little girl! We just had our 3rd baby (2nd girl) 3 weeks ago... such fun :) Anyway, I saw this recipe and drooled over it- so glad you tested it out for me! I shall make it soon!

9:34 AM, April 22, 2012  
Anonymous Elizabeth said...

Oh my! Lots of exciting news! I just made another lemon-yogurt loaf cake from that issue of BA, and I'm making banana bread today... this seems to be a fitting recipe to try next! And then I'm going to make some broccoli soup, because I am pregnant too, and babies probably need more than just pound cake.

9:49 AM, April 22, 2012  
Anonymous Kate said...

Hi Molly, love your book and blog. Your photos are as beautiful as your writing.

As far as the banned foods for pregnant ladies it can be irritatingly long. I was pregnant with both of my kids over summer but once I was in second or third trimester I was way more lax. How can you not have fresh Maine lobster or clam chowder on Cape Cod when it's the best season? I certainly did and both of my kids are normal. Everything in moderation is all.

Congrats to you and your baby girl!

10:22 AM, April 22, 2012  
Blogger meg said...

Pound cake? Yes. Two words a southern girl can't resist. Pistachios are a plus.

10:26 AM, April 22, 2012  
Anonymous Raina said...

Fwiw? I'm 38 weeks pregnant and have been completely obsessed with peanut butter on whole grain bread since the morning sickness lifted in week nine. In fact, whole grain anything - that amazing whole wheat chocolate chip cookie recipe has stood me in good stead more than once while this baby has been growing. Go with it.

10:33 AM, April 22, 2012  
Anonymous Deb said...

As a certified citrus lover, I am enamored of this delightful cake! Just irresistible!

10:46 AM, April 22, 2012  
Blogger Brianna Soloski said...

My Sunday has been made infinitely better by a post from you. Good luck with the bar (and the baby girl!)

11:00 AM, April 22, 2012  
Anonymous Lys said...

I am so glad I read to the very end! A girl! Congratulations! And also, you've now made me put this cake at the very top of *my* list.

11:13 AM, April 22, 2012  
Blogger Molly said...

Sara, re: possible dryness, I found this cake to be perfect. (The first night, it was maybe even a bit *too* buttery, I would say, but that went away as the cake settled.) I think pound cakes are tricky in general, because even though they've got a lot of fat and eggs, they're not what we would usually call moist, you know? I think the key is always to take care in the final few minutes of baking, and to really keep an eye on the oven, so that you don't overbake the cake.

11:20 AM, April 22, 2012  
Blogger Paula {Salad in a Jar} said...

Congrats on the girl. Glad I had my babies 30 years ago. We didn't have all those diet limitations. Somehow, they were born perfectly made anyway.

But now, I do have diet limitations. They include pound cake. But who cares. I've got pistachios so I'm making this.

11:23 AM, April 22, 2012  
Anonymous Anonymous said...

Hiya Molly,
little off topicx and not..of course congrats on your upcomming baby and the bar..ok now OT I am moving to OZ Sydney area even though the world is a big ole little place stuff is different there( and more expensive) not to mention voltage differences..im in a quandry if I should take my Kitchen aide mixer and Im afraid of burning and ruining expensive groceries in a convection oven ( seems to be the norm there) we will be living with our inlaws I dont want to look like a bad cook any ideas? thanks sally in Alaska ( like a snow ball sliding into the sun..lol)

11:35 AM, April 22, 2012  
Anonymous A Plum By Any Other Name said...

Oh shoot! I've had the pistachio cake from the Rose Bakery in Paris on my list to bake. And now it seems I can't possibly avoid this little number. It looks too good to pass up. I'd better start making room ... and perhaps some new friends that love free pistachio cake.


P.s. A girl?! How fantastic!

11:40 AM, April 22, 2012  
Anonymous Meredith said...

I hope you guys know about the work of Bobby Heugel from Anvil in Houston. http://anvilhouston.com/index.php
I listened to a wonderful talk on the history of the southern cocktail at the Texas Foodways symposium last month. Anyhow, he is also a scholar on the history of cocktails, and a good story teller at that. he wrote a wonderful article in Gravy recently http://southernfoodways.org/publications/documents/Gravy_41.pdf Anyhow, take a look at their drink menu-- they make most of the ingredients themselves.

12:27 PM, April 22, 2012  
Anonymous Hayley @ Oat Couture said...

Congratulations on your baby girl and new bar! Looks like it's going to be a busy but amazing year for you guys! :)

12:45 PM, April 22, 2012  
Anonymous Lisa said...

I've been meaning to write to you, so good timing on the post! I made your "Winning Hearts and Minds" cake for Passover (with matzo cake meal) and it was fabulous.....so popular that I had to make another after the seder! I'm going to give the recipe to my daughter for a cookbook she is compiling for her best friend's wedding. I happen to also have a bag of SHELLED pistachio nuts, that I was going to use for a pistachio crusted carrot cheesecake (Passover), which I never quite got around to. My husband LOVES pistachios and my 20- something daughter loves carrot cake. She's never happy when her birthday falls on Passover, but your chocolate cake, along with my haroset and matzo balls and marshmallow topped sweet potatoes, certainly helped!
Congratulations on your expected
baby girl! Having raised 2 kids, my advice is to avoid toys that make noise (or hide them for emergencies), because they WILL drive you crazy, and buy the very best stroller you can afford; trust me, it's worth it!

12:47 PM, April 22, 2012  
Blogger Stephanie said...

Gosh I love your writing Molly! Congratulations on the bar AND baby girl! Life is crazy and wonderful, isn't it? Beautiful lead photo. You obviously got my Saveur vote by the way. The pistachio cake looks beautiful! Best of luck on your next manuscript.

1:00 PM, April 22, 2012  
Anonymous Janne said...

Is there a gluten-free variation of this? Please tell me it is so!

1:19 PM, April 22, 2012  
Blogger Sasha said...

This post is full of so many good, good things.

My eyes light up with the mention of pistachios. And citrus. And cake.

And a craft bar! I read that little article and I have a feeling that the idea of homemade vermouth and bitters and root beer is just not going to leave my head anytime soon. Or ever.

And a girl: congratulations!

1:43 PM, April 22, 2012  
Blogger carly said...

Citrus cake = Yum! With pistachios... Heaven! Sounds amazing. Now the cake I got cooking in the oven seems a little boring...
Congratulations on the girl! You are going to have so much fun when she comes along! :-)

2:13 PM, April 22, 2012  
Blogger Claudia said...

What is it about pistachios? A recipe is posted. It has pistachios and so it follows that I must make it. (Like this one.) Wishing pistachio trees grew in Minnesota.

2:22 PM, April 22, 2012  
Anonymous Louise @ Kitchen Fiddler said...

Molly, you've made me smile in so many ways with this post! I had my eye on this pistachio pound cake recipe and now I'll definitely have to make it asap if it's as magical as you say it is. Essex sounds fabulous, enticing enough to make this New Yorker plan a Seattle visit before too long. And I'm thrilled that you're having a girl--what a lucky little one she'll be!

4:00 PM, April 22, 2012  
Blogger Sara said...

I am swooning!!! P.S. You all are nuts in the BEST possible ways! P.P.S. More swooning!

5:04 PM, April 22, 2012  
Anonymous Ilke said...

All I can say: You Go, Girls! :)

6:42 PM, April 22, 2012  
Anonymous Cookie and Kate said...

I must have thumbed right past that pistachio pound cake in Bon Appetit, but after reading your description of it, I feel like I must make it immediately. And it's a girl! I felt like I knew that already.

7:38 PM, April 22, 2012  
Blogger Max said...

In the oven right now! I used your measurements in grames as the 'cup' measures you gave didn't tally? Beautiful photos make this blog a pleasure to visit. And, congratulations x

7:43 PM, April 22, 2012  
Anonymous Jay - The Moodie Foodie said...

A girl. I have been blessed with two girls and we have had so much fun. We play hairdressers and dress-ups, we make cakes, we talk about boys and uncomfortable subjects and we have pyjama days in the school holidays where lie around and do nothing. I love every single minute of my girls. You're going to have so much fun!

12:27 AM, April 23, 2012  
Anonymous Amy said...

Congratulations! I would love to recommend a book, written by Nina Planck in case you haven't heard of it...Real Food for Mother and Baby. I wish that I had had it when pregnant! Nina Planck is a foodie, and she founded the farmers markets in London, and she and her husband own Murray's Cheese shops in Manhattan. Anyway, she has done a lot of research on food and pregnancy and breastfeeding and has put together a wonderful, practical, and very readable book.

1:02 AM, April 23, 2012  
Blogger Michelle Stiles said...

A GIRL! I am so excited for you! and your book... and your bar....

6:10 AM, April 23, 2012  
Blogger deborah said...

Must make this soon. I think you've won me over with the citrus. I wonder if it might work with whole wheat pastry flour and less sugar? Argh ... I know but I'm off sugar these days ...

6:39 AM, April 23, 2012  
Anonymous tamara said...

oh hooray! a girl!! and congrats on the bar--i dont eat meat/dairy so when ever i make it to seattle i shall stop by the bar for a genius drink designed by yall. (isnt the not tasting going to be torture?)

7:48 AM, April 23, 2012  
Anonymous cecilia said...

i'm making this for sure. pistachios are a deal-maker for me too!

8:24 AM, April 23, 2012  
Anonymous Kathy said...

Sounds yummy! Lookign forward to the bar in July, I imagine it will be lovely and such a great call for waiting to get into Delancy.

And Many Congrats on the Girl, I have 2 myself and they are tons of fun!

10:19 AM, April 23, 2012  
Blogger Sara said...

a post chock full1 congratulations on your news- all of it, I want to move to Seattle just to eat pizza, sip concoctions and learn how to cook with Brandi. At least a visit!

10:42 AM, April 23, 2012  
Blogger Kristen @ frostingandfroth.com said...

I have twin 21-month old girls and it's been a riotous, raucous, dizzying adventure. You're in for heaps and heaps of joyful exhaustion. Congratulations to you!

10:44 AM, April 23, 2012  
Anonymous Jamie said...

Congrats on your little girl! And your upcoming bar!!! As a fellow preggo (6-months along with a boy, YiPPEE!), I find I don't miss most of what we're not supposed to eat... and was told by my doctor that if I had to have deli meat, I should steam or microwave it first. Blech. And as long as it's pasteurized, go for it on the feta, brie, and other soft cheeses - another Yippee!! (BTW, living on peanut butter or almonds for snacks these days - yum.)

1:16 PM, April 23, 2012  
Blogger Lea said...

Congratulations! Reading tiny bits about your life here makes me just as thrilled for the good things happening to you as I would be for a friend. And thanks for the cake! I, too, have a serious thing for pistachios.

1:30 PM, April 23, 2012  
Anonymous dervla @ The Curator said...

yumm toasted pistachios ... this sounds gorgeous. Thanks for posting and hope you're feeling wonderful.

1:39 PM, April 23, 2012  
Anonymous Michelle McGuire said...

I thought you might like to know that FDA rules requires that all cheeses sold in the US through major grocery chains have to be pasturized so as long as you are not buying your brie from a small cheese shop you will consistently find that it has been pasturized and is safe to eat. I ran this by my OB and he actually called me after his next grocery store visit amazed that there was nothing there that wasn't pasturized!

2:12 PM, April 23, 2012  
Blogger Unknown said...

So exciting to know you are having a girl even though that tells you so very little (that was my experience when I was carrying my one and only). I had a passion for pate when I was pregnant (never before and never again). I lived in a community (Johannesburg, SA) where I could buy pasteurized pate. I would eat large salad (spinach, grated carrots and feta) along with toasted pita smeared tiny schmeer of pate nearly every lunch. It's a wonderful journey (mine heads to college soon) - enjoy every step of the way.

7:54 PM, April 23, 2012  
Anonymous Cheryl said...

My first comment was going to be "I never thought about using parchment paper to line loaf pans" (because I hadn't!) but then I got to the end of the post, fell in love with the actual recipe, was thrilled to read about the new bar (L-O-V-E craft cocktails, have Todd Thrasher & PX in our neighborhood), and even more thrilled to learn about mini Molly. Congrats on all the many wonderful things filling your days!

10:05 PM, April 23, 2012  
Anonymous Anonymous said...

I just made this for afternoon tea and it tastes REALLY YUMMY! I'm definitely making this again. Thanks for sharing :)

5:27 AM, April 24, 2012  
Blogger lulu said...

Congrats on your news- I had my baby girl last may, and hard to believe almost a years has gone by.. It's so much fun!! She IS going to be a lucky girl!

7:07 AM, April 24, 2012  
Blogger Erica said...

Congratulations on your baby girl and new business venture! My diet during my pregnancies was very mundane as well. I ate what did not make me sick especially with my two girls. I feel like I know you so well from your wonderful book. It is one of my favorites.

8:39 AM, April 24, 2012  
Blogger Alyssa said...

A girl! And a bar! And pistachios! So much goodness!

9:51 AM, April 24, 2012  
Blogger Meg said...

As the mother of two beautiful girls (2 and half and 8 months currently) I say congratulations and enjoy the ride!!! Love baby girls, so much fun!
In case you carve out a few seconds of time, here is my current favorite lunch -- spoken as one no longer pregnant but still nursing a 20-lb baby who doesn't seem too interested in food yet no matter what I make her to eat, meanwhile chasing a toddler.... so busy and HUNGRY! Make a salad of Quinoa, chickpeas, pine nuts (or walnuts), feta, and shredded raw kale, then dress it with salt, lemon juice, and a dash of olive oil. Keeps in the fridge for days, packs a good protein punch, and is for some reason eminently crave-able.
By the way, I drank raw milk, and my home-made raw milk yogurt, throughout my second pregnancy. (The milk came from my near neighbors, who won an award from their organic co-op for having the lowest bacteria counts last year, for what it's worth) So while I'm not saying everyone should run out and drink raw milk, I think knowing the source can allow one to take the 'no' list with a grain of salt. But deli meat in general, and mercury-containing tuna? these are things that make me nervous pregnant or not!
Good continued work on the book, good luck with the bar, and many many congrats on a baby girl.

11:14 AM, April 24, 2012  
Blogger Megan said...

I order pixies (and other citrus) from Friend's Ranch in Ojai every March to offset the typically gross Chicago weather. They seem like such lovely, nice people. It's always a pleasure.

11:42 AM, April 24, 2012  
Anonymous anie said...

baby girls are the best! I've got two running around and another on the way. have expanded my lunch routine to loving the "love" sandwich from Oprah, for what it's worth...
making the pound cake right now~will share with friends as I'm not sure it should be eaten in its entirety, pregnant or not :)

2:58 PM, April 24, 2012  
Blogger Lauren said...

It's girl?! Congratulations!!! Can't wait to see when you strap an apron on her!

P.S. This looks amazing.

3:31 PM, April 24, 2012  
Blogger Jill said...

Wow to the P.S's.... I haven't had a chance to make the cake or I'm sure there would be a wow for that one too. Congrats! I'm just down in Portland so the next time I'm up in your area, I'm going to have to give your place(s) a try!

4:11 PM, April 24, 2012  
Blogger Erica said...

I was SO excited to hear you on NPR on Friday!!!! It totally made my day:) I was actually on my way to a funeral (of an older woman who loved food) and zoning out while driving down the highway. I heard your name and it took me a few seconds to process why it sounded so familiar:) I also realized that I've only ever "heard" your voice through your writing. So, thanks for brightening up my Friday and congrats for making NPR!!!

6:37 PM, April 24, 2012  
Anonymous summer said...

Congrats! I'm pregnant with my first baby girl too (due in August). Love reading your blog and can't wait to make that cake.... yum!!!

7:50 PM, April 24, 2012  
Blogger pitseleh said...

Hi there! Congrats on the exciting life changes. :) My wife, who chuckles when i talk about "my friend Molly", bought your book for me recently! I think it is the best gift i have ever received. I don't comment really but emailed you a couple years ago, I love your blog and now I Love your book! I made the ginger-chocolate-banana bread into muffins tonight and they were (of course) insanely good. Best wishes to you and your family, always!

11:49 PM, April 24, 2012  
Blogger tori said...

What a beautiful baby girl she will be too. So thrilled for you. Pistachios and citrus always make me think of time in Morocco. Great memories. Thank you!

8:39 AM, April 25, 2012  
Anonymous Kate @ Savour Fare said...

This counts as something I should bake and freeze for post-baby, right?

I'm such a bad pregnant lady. I think the only thing I've gone out of my way to avoid are too many raw eggs, raw shellfish, and sushi, but only when my husband is around. I think I've eaten more deli meat than usual (mmm, godmother), and I have cold smoked salmon every single morning for breakfast.

9:22 AM, April 25, 2012  
Blogger Tuuli said...

This looks like a little slice of heaven...must try. Thank You.

9:23 AM, April 25, 2012  
Blogger Christine said...

Maybe it's a pregnancy thing. Pound cake, I mean. I spent most of last Friday combing web recipes for one that sounded decent enough to rouse me to go for groceries. ;)

Now this one I will totally make. Even though I'll need to go back and get pistachios.

Congrats on the wee girl!

1:08 PM, April 25, 2012  
Anonymous michele said...

Pistachio is also my favorite. Congrats on the new addition.

3:45 PM, April 25, 2012  
Blogger Alexia said...

Yay Baby Girls! I have one, and I recommend it. Also, I think they require citrus cakes. And nuts.. I became Obsessed with your marmalade cake and made it and ate it it WITH GUSTO while I was pregnant. To top off my whole wheatEnglish muffins with peanut butter and orange juice fixation.

5:30 PM, April 25, 2012  
Blogger Winnie said...

I am half way through your book Homemade and LOVE it. I am laughing and crying as I am reading it. You are a fabulous writer and cook. I wanted to take a moment to tell you how much I am enjoying your book and your blog and to congratulate you on your upcoming family addition. I can picture you sharing your dad's recipes with her! All the best.

5:53 PM, April 25, 2012  
Blogger Beth said...

I'm not a huge fan of pistachio, but with the citrus involved I'll have to try it.
Congrats on the girl! I just found out I'm having a girl too. I seem to know a lot of little girls being born this year. :)

6:39 PM, April 25, 2012  
Anonymous sara said...

ya! a girl! so fun! I too, share a love for pistachios. Never too many.

9:59 PM, April 25, 2012  
Blogger dearsafia said...

congratulations!! :) such an obsession with pistachio...good to know for the future ;)

follow back! From Cupcakes, With Love x

8:50 AM, April 26, 2012  
Blogger Stacey Snacks said...

I loved your boiled citrus cake, so why not love this?
The BEST pistachio cake is from the Rose Bakery Cookbook, I am addicted to it!

2:36 PM, April 26, 2012  
Anonymous Heidi - Apples Under My Bed said...

This looks completely perfect & I do not blame you for putting this at the top of your to do list. I might do the same. & what's so bad with nut butter sandwiches and carrot sticks, anyway :)
Heidi xo

8:53 PM, April 26, 2012  
Anonymous Anonymous said...

Congratulations, Molly! It's been ages since I last commented, but when I was able to get online and start catching up, I was thrilled to read about you and Brandon having a baby, and a girl no less! My pregnancy was fraught with morning sickness, and not just the first trimester, but all the way through the entire 9 months. Even the smells of some foods, including some foods I craved, made me ill. I craved strawberries, spicy food and sour and salty for the most part, people told me that was a sign of having a girl, I can't claim to know, but I did have a daughter. I consumed lots of yogurt, chicken, pasta, apples, celery, cucumbers, and potatoes. They were the only things I could eat and not get sick. I tried to avoid the cravings for kung pao chicken, or pizza loaded with crushed red pepper flakes, because it gave me the worst heart burn. I couldn't have had nut butters, because the smells of sunflower seed, peanut, cashew and almond butter all made me ill during my pregnancy, though I love all of them normally.

I experienced false labor one day at work, and had to put up with a lot of jokes from male co-workers, about them helping me deliver the baby if an ambulance didn't get there on time. The day I did go into actual labor, I'd been in the hospital for tests, and had to fast prior to going in, so I was starving when we left, and were on our way to a restaurant. It was at that point my little Annie decided she'd waited long enough and wanted to be born, lol!

Take care of yourself, and trust your instincts, that's the best advice I can give to any new mom, as it was a hard learned lesson for me. And don't be too hard on yourself either. As parents you'll make mistakes, just remember the important thing is not not making the wrong mistakes.

Mary, formerly from Michigan, now in Massachusetts

7:31 AM, April 27, 2012  
Anonymous Kelsey said...

Congratulations on a precious girl!

8:31 AM, April 27, 2012  
Blogger rick vancleave said...

Me and my wife make this. Wow amazing. Thanks for sharing and congrats

12:38 PM, April 27, 2012  
Anonymous Lisa said...

Hi Molly -- just wanted to let you know we made this as one of the five cakes we had at my grandma's memorial service earlier this week. It was a sad occasion, of course, but she loved cake and coffee so much, and this was such a lovely gentle way to honor her. Thanks for the inspiration.

Also, I second Amy's recommendation of Nina's Real Food for Mother and Baby. Of course you know I'm biased RE what the Plancks' have to say about food and nutrition :) but still -- the book had a quite profound effect on my pregnancy and postpartum eating.

6:52 PM, April 27, 2012  
Anonymous Londongal said...

Hi everyone from a rainy dismal London, England. I made the cake yesterday....on ANOTHER rainy afternoon! Having never made pound cake before, I thought it might be worth adding for other newbies that you really do need to keep an eye on it in the last half an hour, I added a covering of greaseproof/parchment paper to prevent over browning which did the trick. I zizzed the pistachios in the food processor as I was feeling idle....I think it made the cake slightly moister....next time I'll try chopping them. Do try it...it is delicious.

4:57 AM, April 28, 2012  
Blogger Jessie V said...

YAY baby girl! congratulations!! life is GOOD.

and this cake. makes life even BETTER. yum!

11:48 AM, April 28, 2012  
Blogger Jena said...

Wow, I'm jealous that you can bake and eat anything--I suffered nasty dysgeusia, which made everything I ate taste metallic and bitter, during the first half of my pregnancy, and I had no sweet tooth for the duration. Couldn't even stomach chocolate. Weird, eh?

8:35 PM, April 28, 2012  
Anonymous natalia said...

a girl!!
so perfect, so fitting.
i can picture her hanging with you in the kitchen, helping make pound cake.

10:28 PM, April 28, 2012  
Blogger Vera said...

I had been thinking about this pound cake since reading about it last month in bon appetit. Thanks for testing it out for us -- your version looks divine, and the photographs are as elegant as ever.

p.s. Congratulations!!! (From a reader who never comments, but who has been secretly cheering you on.)

10:35 AM, April 29, 2012  
Blogger Ophélie said...

félicitations ! et les pistaches, quelle bonne idée

3:23 PM, April 29, 2012  
Blogger janna said...

I love pistachios but, amazingly, I'm certain I've never baked with them before. But I'm thinking that will change soon!

Congrats on the baby girl, and also the bar. I am going to Seattle for work in May (the week you reopen), and am trying to figure out how to make it to Delancey!

9:25 PM, April 29, 2012  
Blogger Cathleen said...


Also, this looks too good for words.

9:26 AM, April 30, 2012  
Blogger Joanna said...

I knew Orangette wouldn't let me down! I had some Meyer lemons and hazelnuts and needed to make a cake, so I took a couple of liberties and it came out just delightful.

Congratulations on the big changes coming. Our sweet daughter was born last September in the midst of a lot of turbulence and we're very happy.

8:48 PM, April 30, 2012  
Anonymous Jennifer said...

Congratulations on the news - a girl! Wonderful!

I am excited about Essex. I just bought a house four blocks from Delancey and that will give me double the reason to head over your way.

The cake looks wonderful. With moving next week, it will be some time before I have time to bake anything. However, I will have a gas oven at the new house (yippee!) so baking will be way more enjoyable and successful, to be sure.

12:51 AM, May 01, 2012  
Anonymous Anonymous said...

I too made this cake yesterday. It was a true treat.

Like you, we think the flavors are more evident today, especially the citrus. I Was unable to buy salt free pistachios, so we shelled them and then rinsed them under cool water. Weird, but it did get the job done. I love how well the pistachios stuck to the top of the cake as I was a bit concerned about this as it looked like there were so many on the top. They cut well and the presentation wasn’t ruined.

Molly, I wish you all the happiness to be found in your new little baby girl! We have two adult daughters who everyday still surprise us and bring such joy to our lives!

3:00 PM, May 01, 2012  
Anonymous clémence said...

a giiiiiirl! that will surely be fun!

3:01 PM, May 01, 2012  
Anonymous Anonymous said...

Oh yes, we ate a couple pieces of this cake this morning with coffee in bed. Shame on us!

As to pregnancy food? First trimester seemed such a shame what with morning/all day sickness. Thereafter? I wanted to eat everything in sight so I signed up for the mommy aerobics classes (this was the ‘80s!). It was so worth it! I felt great, gained just the right amount and then after the baby was a month old I found a class with a babysitter on site. Not being a milk drinker, every morning I made a huge bowl of plain yogurt (NOT nonfat, but the good stuff!) filled it with fresh fruit and sliced coconut. I really believe you should eat as much as you want as long as it is fresh and healthy. Just keep moving! And don’t stress, life is a wonderful thing. Embrace it!

3:14 PM, May 01, 2012  
Blogger Shila said...

Congratulations on the girl, the bar, and the handsome cake. And on being crazy, I do think the crazy folks are the best :)

8:50 PM, May 01, 2012  
Anonymous Angie said...

I've done precisely the same thing before (except with Pad Thai and the not being pregnant part, lol).

I always love your photos.

5:00 PM, May 02, 2012  
Blogger Melissa said...

Hi Molly - I wasn't able to find unsalted pistachios so I substituted walnuts and it came out great! My fiance is already requesting another cake (with walnuts!). Thanks!

9:40 PM, May 03, 2012  
Blogger Jen Laceda | Tartine and Apron Strings said...

Oh, wheeeee...a delightful nutty little cake! I like-y!

And congrats on baby girl! I have two girls of my own + an accidental boy (hehe). They are the reason I cook!

10:42 PM, May 04, 2012  
Anonymous Anna P said...

Molly- Congrats on your news! So exciting that you are having a girl. Love looking at all your recipes. Now just have to start cooking more!

9:13 PM, May 07, 2012  
Anonymous erin said...

All I have is salted pisachio's. If I don't add the salt in recipe do you think it will turn out ok?

6:47 AM, May 10, 2012  
Anonymous Felicia said...

Erin, I did the same thing and it worked out fine. Could only find salted pistachios, and after checking 3 stores with a baby in tow, I wasn't about to go for a fourth. I left the salt out of the recipe and it turned out just fine.

Made a double recipe actually, and send cakes to mother and mother-in-law for Mother's Day. Both declared it the best cake yet (last year's was the orange-almond-olive oil from the "We ate this cake" post). For me it's a tie - both are fantastic.

1:57 PM, May 14, 2012  
Anonymous Calantha said...

Clearly many congratulations are needed beyond commenting on what a fine looking pistachio cake that is!

Congrats on your new bar AND your baby girl! Looks like you have a lot of enjoyable work (and many celebrations) ahead of you!

3:26 PM, May 21, 2012  
Blogger Unknown said...

I made this yummy poundcake, and let me say that it keeps quite well, even unrefrigerated. As I was the only one eating it, even taking a large slice to work each day, it took a while to finish! The only problem I had was to cook it in a clay loaf pan. I guess they have similar properties to glass and I should have lowered the heat. The outside of the loaf was a bit overdone by the time the inside was ready.

2:14 PM, May 26, 2012  
Blogger life in texas said...

LOL - I have memories of my first pregnancy, of me slouching down in my cubicle at work, sucking orange wedges all day. I'm sure I drove my coworkers crazy, but cravings win out over public image every time :) love your book and your blog. ~many blessings to you and yours

7:01 AM, May 30, 2012  
Anonymous Anonymous said...

this cake was amazing!! it was soooo good the day after I baked it!

2:00 AM, June 05, 2012  
Anonymous Annalisa said...

Really enjoyed the cake; it had great texture and the combination of citrus with the pistachios was brilliant. Although I think I'd skip putting them in the batter next time and just put extra on top. We liked the crunchy ones better than the soggy ones. But I had a problem with my loaf pan overflowing in the oven. It looked awfully full when I put it in and wondered but thought... nah.... But it made a horrible mess. Was just wondering if anyone else had this problem so I'll know if it was just me doing something crazy and I can trust the recipe proportions next time...

7:23 PM, June 09, 2012  
Anonymous gabybali said...

Send the pistachios cake to Bali, please!!..

8:44 PM, June 13, 2012  
Blogger Emily Groth said...

Dear Molly,
Congrats on your pregnancy. How exciting!
I am a longtime lurker/enjoyer of your blog. I decided to try this recipe, and it turned out well with one minor problem ... 35 minutes in, the pistachios on top folded into the middle of the loaf and sunk shallowly as it rose, rather than staying on top as placed, as they did in your's. Any suggestions?

6:22 PM, June 14, 2012  
Blogger Angela DeCenzo said...

Really love the shot of the oranges and limes on the white towel. Just beautiful!

9:12 PM, June 14, 2012  
Anonymous Daphne said...

book, bar, baby... a whole new set of amazing adventures ahead of you! congratulations.

i just finished a book proposal for a salad series (50 Salads for Everyday Eating) i'm running on my website. simple, sassy, flavourful lunchtime meals and perfect for a pregnant lady! http://www.edibletulip.com/

9:44 AM, June 17, 2012  
Anonymous Lisa said...

I made this recipe EXACTLY as instructed. No improv. And now I have Jabba the Hut in the bottom of my oven. Might i be that the recipe needs to be split into two PANS?

5:21 PM, June 23, 2012  
Blogger Molly said...

Lisa, I don't know what to tell you! The original recipe calls for a 9x5 pan, and it worked just fine for me. My apologies, though, for the mess in your oven! I hate that that happened, and I wish I knew what to advise...

10:01 PM, June 26, 2012  
Blogger Grace said...

I baked this marvelous cake twice and it needs no adornment!

It was a hit at Saturday brunch and the reception after a Greek Orthodox christening. My friends texted me after the reception because people were clamoring for the recipe.

12:04 AM, July 14, 2012  
Blogger www.leroywatson4.wordpress.com said...

I love cake that you can spread more stuff on! Lashings of butter. Lovely recipe. Happy blogging, lee

7:12 AM, July 16, 2012  
Anonymous Sherri said...

Hi Molly, The pistachios on your pound cake look green and fresh. On the other hand, the ones on top of the cake I currently have in the oven are turning dark and I'm just a little over half-way through the cook time at a temp of 325. Did you put your pistachios on the cake at the beginning? I'm starting to think that perhaps I should have toasted them separately and added them when the cake comes out of the oven. Just curious. By the way, it smells divine!

7:14 PM, September 16, 2013  
Blogger Hina said...

I have made this cake several times. I have no words to describe how much I love it. You, Molly, are my favorite!

10:46 AM, June 17, 2015  

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