Lemon Pistachio Bundt Cake Recipe

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.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
2. Step 2: In a large bowl, whisk the eggs and sugar until pale and creamy. Stir in the lemon zest and chopped pistachios.
3. Step 3: Gently fold in the flour until just combined, being careful not to overmix the batter.
4. Step 4: Pour the batter evenly into the prepared bundt pan and smooth the top.
5. Step 5: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
6. 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.
7. 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 1x2x3x

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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