Pistachio Pound Cakes With Drippy Icing

From Martha Stewart web site. This is very smooth-tasting and pleasantly delightful. You have to like pistachios(as do I)!

• Ready In: 2 hrs 15 mins
• Yields: 2 loaves

Ingredients

• CAKE

•  vegetable oil cooking spray
• 3  cups all-purpose flour, plus more for dusting
• 1 1⁄4 cups unsalted butter, room temp
• 3⁄4 cup cream cheese, room temperature
• 1  cup  shelled salted pistachios, ground to a paste in a food processor
• 3  cups sugar
• 6  large eggs, room temperature
• 2  teaspoons pure vanilla extract
• 1  tablespoon coarse salt
• 3⁄4 cup  coarsely chopped salted pistachios

• DRIPPY ICING

• 1  cup confectioners' sugar
• 3  tablespoons confectioners' sugar
• 3⁄4 cup heavy cream
• 1  teaspoon fresh lemon juice (no sneaking the bottled stuff!)
• 1 1⁄2 cups  unsalted pistachios (chopped into slivers)

Directions

1. CAKE:
2. Preheat oven to 325 degrees.
3. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
4. Line with parchment; spray parchment, and dust with flour, tapping out excess.
5. With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
6. Reduce speed to medium-low.
7. Gradually add sugar; beat until smooth.
8. Scrape down side of bowl.
9. Beat in eggs, one at a time, and vanilla.
10. Reduce speed to low.
11. Add flour and salt; beat until just combined.
12. Fold in chopped pistachios.
13. Divide batter among pans; smooth tops.
14. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
15. Let cool in pans 20 minutes.
16. Unmold, and remove parchment.
17. Let cool.
18. ICING:
19. Whisk all ingredients in a small bowl until smooth.
20. Pour through a sieve into another bowl.
21. Use immediately.
22. Drizzle cakes with icing, and sprinkle with pistachio slivers.