Pistachio Lemon Pound Cake

Cuisine: American
Course: Brunch, Desserts, Party Perfect, Snacks
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Prep Time 20 minutes
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Total Time 1 hour 30 minutes
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Servings 4


  • 1 1/2 Cups Prairie Farms Salted Butter room temperature
  • 8 oz Prairie Farms cottage cheese
  • 3 Cups sugar
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 6 eggs
  • 3 Cups all-purpose flour
  • Glaze:
  • 1/2 Cup powdered sugar
  • 1 Tbsp lemon juice
  • 1/2 Cup Pistachios, shelled crushed


  • Preheat oven to 350˚. Grease a 9x5 baking pan with butter.
  • Add butter to a small saucepan and melt on low heat. Set aside. Add cottage cheese to a food processor or blender and pulse until pureed.
  • Using a stand mixer, add melted butter, cottage cheese and sugar. Mix on medium low for 2 minutes or until blended. Mix in lemon juice and salt. Add eggs, one at time until blended. Turn mixer down to low and gradually add in flour until fully incorporated.
  • Pour batter into prepared pan and bake approximately 60-70 minutes or until done. Allow cake to cool in pan for 10 minutes, then gently remove from pan and let cool on a wire rack.
  • To make glaze, whisk together powdered sugar and lemon juice. Pour over cooled cake, letting it drizzle down sides. Sprinkle with crushed pistachios. Chill until ready to serve.

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