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Delicious Lemon Pistachio Bundt Cake Recipe

Lemon Pistachio Bundt Cake
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This Lemon Pistachio Bundt Cake is a moist and flavorful dessert that combines the zesty brightness of fresh lemons with the nutty crunch of pistachios. A perfect balance of tangy glaze and rich, tender crumb makes this cake ideal for any occasion, from afternoon tea to celebratory gatherings.

Ingredients

Scale
  • 3 cups all purpose flour
  • 3/4 cup shelled pistachios + 2-3 tablespoons finely chopped (for topping the cake)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Zest of two lemons (about 2 tablespoons)
  • 1 cup unsalted butter, softened to room temperature
  • 2 1/2 cups sugar
  • 6 large eggs
  • 3 teaspoons vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 cups plain Greek yogurt
  • 1 1/2 cups powdered sugar
  • Zest of 1 lemon (about 1 tablespoon)
  • 3 tablespoons freshly squeezed lemon juice

Instructions

  1. Preheat your oven to 350℉. Generously butter and flour a 10-12 cup bundt pan or spray liberally with cooking spray. Set aside to ensure your cake won’t stick.
  2. Place the shelled pistachios into a food processor and blend until they become very fine and flour-like. In a medium bowl, combine the all-purpose flour, finely ground pistachios, baking powder, salt, and lemon zest. Whisk thoroughly to evenly distribute ingredients.
  3. Using a stand mixer or electric beaters, beat the softened butter and sugar on medium speed until the mixture is light, fluffy, and pale in color, approximately 2 minutes.
  4. Beat in the eggs one at a time along with the vanilla extract and freshly squeezed lemon juice until fully incorporated.
  5. Add the plain Greek yogurt to the batter and beat on medium speed until completely blended for added moisture and tang.
  6. With the mixer on low, gradually add the dry flour mixture to the wet ingredients. Beat just until the flour is incorporated; do not overmix to maintain a tender crumb.
  7. Pour the thick batter into your prepared bundt pan. Use a rubber spatula to smooth the surface and gently tap the pan a couple of times on the counter to remove air bubbles and settle the batter evenly.
  8. Place the bundt pan in the preheated oven and bake for 55 to 60 minutes. The cake is done when it no longer jiggles and a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan on a wire rack for 15 minutes. Then invert the cake onto the cooling rack and let it cool for an additional 10 minutes before gently lifting off the pan to avoid breaking the cake.
  10. In a medium bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Pour the glaze evenly over the cooled cake and sprinkle the remaining chopped pistachios on top for a crunchy, nutty finish.

Notes

    Nutrition

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

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