Introduction

This Lemon Pistachio Bundt Cake is a delightful treat combining zesty lemon with nutty pistachios for a perfect balance of flavors. It’s moist, fragrant, and makes an impressive centerpiece for any dessert table.

Lemon Pistachio Bundt Cake Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1 cup shelled pistachios, finely chopped
2 tablespoons lemon zest (from about 2 lemons)
1 ½ cups granulated sugar
4 large eggs

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
Step 2: In a large bowl, whisk the eggs and sugar until pale and creamy. Stir in the lemon zest and chopped pistachios.
Step 3: Gently fold in the flour until just combined, being careful not to overmix the batter.
Step 4: Pour the batter evenly into the prepared bundt pan and smooth the top.
Step 5: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Remove the cake from the oven and allow it to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Step 7: Once cooled, glaze the cake with your favorite lemon glaze or dust with powdered sugar for a simple finish.

Tips & Variations

For extra flavor, toast the pistachios lightly before chopping to bring out their nuttiness.
Substitute part of the flour with almond flour for a richer texture.
Add a teaspoon of vanilla extract to the batter for added depth.
Use a lemon glaze made with fresh lemon juice and powdered sugar for a tangy topping.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices gently in the microwave for 10–15 seconds to refresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pistachio flour instead of chopped pistachios?

Yes, pistachio flour can be used but it will result in a finer texture and a different crumb. If using pistachio flour, reduce the amount slightly and adjust flour accordingly to maintain balance.

Do I have to use a bundt pan?

No, you can bake this batter in a loaf pan or regular cake pan. Just adjust the baking time as needed and check for doneness with a toothpick.

Lemon Pistachio Bundt Cake Recipe

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★★★★★

4.4 from 75 reviews

A delightful Lemon Pistachio Bundt Cake, featuring a moist and tender crumb studded with crunchy pistachios and bright lemon zest, finished with a tangy lemon glaze for a refreshing and elegant dessert perfect for any occasion.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
1 cup shelled pistachios, finely chopped
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup granulated sugar
3 large eggs
1 cup unsalted butter, softened
1 cup buttermilk or whole milk
Zest of 2 lemons
2 tablespoons fresh lemon juice

Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking and ensure easy removal of the cake.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and chopped pistachios. This ensures even distribution of the leavening agents and pistachios throughout the batter.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is critical for a tender and airy cake texture.
Add Eggs and Lemon Zest: Crack in the eggs one at a time, beating well after each addition. Stir in the fresh lemon zest and lemon juice to infuse a bright citrus flavor.
Combine Wet and Dry Mixtures: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely. This prevents it from breaking apart.
Prepare the Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust consistency with more lemon juice or powdered sugar as needed.
Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze evenly over the top and sides, allowing it to drip down the bundt shape for an attractive finish.

Notes

For a more intense pistachio flavor, toast the pistachios lightly before chopping.
Use room temperature ingredients to ensure a smooth batter and even baking.
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Serve with fresh berries for an extra touch of freshness and color.

Keywords: lemon bundt cake, pistachio cake, lemon pistachio dessert, glazed bundt cake, moist lemon cake