Lemon Pistachio Bundt Cake Recipe
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.
- 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
Find it online: https://messykitchenmagic.com/lemon-pistachio-bundt-cake-recipe/
