Flour, butter, eggs, sugar -- in equal ratios. That’s a pound cake. And thanks to my wonderful stand mixer, I was able to produce the sweet, buttery, and moist “Pistachio Pound Cake,” from the April 2012 issue of Bön Appetit. The pistachios added an earthiness to each delicious bite.

Butter and sugar! We all know the magic, the potential dangers. My occasional indulgence, to be sure. This cake includes lemon and orange juices and orange and lime zests, so lovely scents warm your kitchen during the long baking stretch. My cake needed 1 hour 42 minutes in the oven, until its center set. Try to share this winning cake with lots of friends, or eat the whole damn thing yourself…

PRICES
Orange (1) = .60¢
Shelled Pistachios (1 cup) = $3.86

RECIPE: once you commit to a pound cake, this is a fine path to take
PREP TIME:
you’ll need at least 2 hours to assemble and bake this cake, and then it must cool completely before you unmold and eat it
TASTE:
the powers of butter and sugar are amplified by fragrant citrus and hearty pistachios

Next time, I will make the “Baked Portobello Mushrooms,” from Noob Cook, where I’ll make sure to use some more of that ham ball that I’ve got. Come back to my site soon, to see what happens.