Pistachio Lemon Strawberry Pound Cake Recipe - California Grown

Ingredients

• 1 1/2 cups all-purpose flour (9 ounces/ 270g, plus more for coating the pan)
• 1 1/4 tsp baking powder (1 teaspoon at elevation)
• 1 tsp kosher salt
• 1 1/2 sticks unsalted butter at room temperature (plus more for coating the pan)
• 1 cup unrefined granulated sugar (6 ounces/170g)
• 2 vanilla beans split lengthwise (scraped, and seeds reserved (or 1 TBSP pure vanilla extract))
• 3 large eggs (6 ounces/170g at room temperature)
• macerated strawberries (*see recipe)
• 1 ounce pistachios (or 28g, roughly chopped for garnish)
• 12 ounces fresh (or 340g, ripe strawberries, cleaned and small dice)
• 1 TBSP fresh lemon juice
• 1 TBSP granulated sugar
• Zest of 2 lemons
• Pinch of salt
• 1 cup powdered sugar, sifted (6 ounces/170g)
• 2 TBSP reserved macerated strawberry juice
• Dash of vanilla extract