Instructions

• Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper and set it aside.
• In a medium bowl, lightly beat the 4 large eggs until yolks and whites are combined.
• In a large mixing bowl add the 15.25 ounces yellow cake mix and the 6.8 ounces instant pistachio pudding mix (two 3.4-ounce boxes). Stir briefly to combine the dry mixes.
• Add the beaten eggs, 3/4 cup sour cream, 1/3 cup vegetable oil, 1/4 cup water, 1 teaspoon vanilla, 1 teaspoon almond extract, and 2–3 drops green food coloring (optional) to the dry mixes.
• Mix the batter until uniform and smooth, scraping the sides and bottom of the bowl as needed. Do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 65–70 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs (not wet batter).
• Remove the pan from the oven and let the loaf sit in the pan for 10 minutes. Then transfer the loaf to a wire rack and let it cool completely before glazing.
• To make the glaze, place 1 cup powdered sugar, 1 teaspoon almond extract, 1/2 teaspoon vanilla extract, and 4 tablespoons heavy cream into a medium bowl. Whisk until smooth.
• If the glaze is too thick to pour, add the remaining 1 tablespoon heavy cream a little at a time (up to 1 tablespoon) until you reach a thick but pourable consistency.
• Drizzle the glaze evenly over the cooled loaf, allowing some to run down the sides if it does.
• Sprinkle 1/4 cup chopped pistachios over the glazed loaf. Let the glaze set fully before slicing and serving.