Introduction

This Lemon Pistachio Bundt Cake is a delightful treat that perfectly balances bright citrus flavors with the rich nuttiness of pistachios. It’s a moist, tender cake ideal for any occasion, from afternoon tea to special celebrations.

Lemon Pistachio Bundt Cake Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1 cup shelled pistachios, finely chopped
2 tablespoons lemon zest (about 2 lemons)
1 ½ cups granulated sugar
4 large eggs
1 cup unsalted butter, softened
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
For the glaze: 1 cup powdered sugar and 2 tablespoons fresh lemon juice

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
Step 3: Beat in the eggs one at a time into the butter mixture, then stir in the lemon zest.
Step 4: Gradually add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture. Fold in the chopped pistachios.
Step 5: Pour the batter evenly into the prepared bundt pan and smooth the top.
Step 6: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Step 8: Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Drizzle over the cooled cake before serving.

Tips & Variations

Toast the pistachios lightly before chopping to enhance their flavor.
For a dairy-free version, substitute butter with coconut oil and use a plant-based milk.
Add a teaspoon of vanilla extract to the batter for an extra layer of flavor.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat slices gently in the microwave for 10–15 seconds for a fresh-baked feel.

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 create a denser texture. Adjust the amount slightly, as pistachio flour is finer and absorbs more moisture.

How can I make sure my bundt cake doesn’t stick to the pan?

Thoroughly grease and flour the bundt pan, making sure to get into all the crevices. Using a baking spray with flour can also help prevent sticking.

Lemon Pistachio Bundt Cake Recipe

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★★★★★

4.6 from 58 reviews

A vibrant Lemon Pistachio Bundt Cake combines zesty lemon flavor with crunchy pistachios for a moist, tender crumb. This delightful cake is perfect for gatherings or an elegant dessert, topped with a simple lemon glaze that enhances the bright citrus notes.

Author: Maya
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
1 cup sugar
1 cup shelled pistachios, finely chopped
1 tablespoon lemon zest (about 2 lemons)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

4 large eggs
1 cup unsalted butter, softened
1 cup buttermilk
1 teaspoon vanilla extract

Glaze

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter and flour to prevent sticking.
Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, chopped pistachios, lemon zest, baking powder, baking soda, and salt until well combined.
Cream Butter and Eggs: In a separate bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Combine Wet and Dry: Alternately add the dry ingredients and buttermilk to the butter-egg mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Pour Batter into Pan: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
Prepare the Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Serve: Let the glaze set for about 10 minutes before slicing and serving your delicious Lemon Pistachio Bundt Cake.

Notes

For best results, use room temperature ingredients to ensure even mixing.
Chop pistachios finely to distribute them evenly in the batter instead of settling at the bottom.
The glaze can be adjusted for thickness by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner drizzle.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This cake pairs wonderfully with a cup of tea or coffee for an afternoon treat.

Keywords: Lemon Bundt Cake, Pistachio Cake, Lemon Cake with Pistachios, Bundt Cake Recipe, Citrus Cake