Pistachio Lemon Poundcake

I have been obsessed with making this cake since I had a slice at Brooklyn Larder.  The combination of the flavors are just perfect.  I finally found a recipe that worked. 

2 sticks Unsalted butter at room temperature
1 Lemon (using the peel grated)
1 Vanilla bean
2/3 cup Blanched almonds
3/4 cup Pistachios
1 1/4 cups Superfine sugar
4 Eggs at room temperature
1/2 cup All-purpose flour

Heat oven to 300.  Grease a 12 x 14 1/2 loaf pan and cover the bottom with parchment paper.  A strange shape so I just doubled the recipe and used 3 eight inch loaf pans.  Wouldn't recommend what I did but it did seem to work.

Beat the butter until light and fluffy.  Beat in the eggs, one at a time.  Add the grated lemon peel.  Split the vanilla bean down the middle and scrape out the seeds.  Add to the mixture. 

Finely grind the pistachio and almonds together.  Add this to the mixture and then fold in the flour too.

Spoon the batter into the loaf pans and bake for about 45/60 minutes.  A toothpick should come out clean when the cake is done.

2 1/4 sticks Unsalted butter
1 Lemon
1 Vanilla bean
2/3 cup Blanched almonds
3/4 cup Pistachios
1 1/4 cups Superfine sugar
4 Eggs, organic
1/2 cup All-purpose flour

Topping
1 Lemon
1/2 cup Pistachios
1/4 cup Superfine sugar

Grate the lemon and squeeze the juice into a bowl.  Halve the pistachios.  I didn't but I should have or at least crunched them up a bit.  Mix the lemon juice with the sugar and bring to a boil then reduce until this forms a syrup.  Add in the grated lemon rind.  Stir in the pistachios and pour over the cake.

Serve.  Delicious!

Topping
1 Lemon
1/2 cup Pistachios
1/4 cup Superfine sugar