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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.

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

  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

Find it online: https://cookedbycleo.com/lemon-pistachio-bundt-cake-recipe/