Lemon Pistachio Bundt Cake Recipe

Introduction

This Lemon Pistachio Bundt Cake is a delightful combination of zesty citrus and crunchy nuts, perfect for any occasion. Moist and flavorful, it features a tangy lemon glaze and a sprinkle of pistachios for an irresistible finish.

Ingredients

• 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. Step 1: Preheat oven to 350℉. Generously butter and flour a 10-12 cup bundt pan or liberally spray with cooking spray. Set aside.
2. Step 2: Add 3/4 cup pistachios to a food processor and blend until very fine, almost flour-like. In a medium bowl, combine the flour, ground pistachios, baking powder, salt, and the zest of two lemons. Whisk to combine.
3. Step 3: In a stand mixer, or using electric beaters, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla extract, and 2 tablespoons lemon juice and beat until combined.
4. Step 4: Add the Greek yogurt and beat until completely combined.
5. Step 5: With the mixer on low speed, gradually add the dry ingredients, beating until just incorporated.
6. Step 6: Pour batter into the prepared bundt pan (it will be very thick), and smooth out with a rubber spatula. Bang the pan gently on the counter a couple of times to settle the batter.
7. Step 7: Bake for 55-60 minutes, or until the cake is no longer jiggly and a toothpick inserted comes out clean.
8. Step 8: Let the cake cool for 15 minutes in the pan, then invert onto a cooling rack and let cool for another 10 minutes. Do not lift the pan off the cake until then. Once cooled, gently lift the pan off.
9. Step 9: To make the glaze, combine powdered sugar, lemon zest, and 3 tablespoons lemon juice in a medium bowl. Whisk until smooth.
10. Step 10: Pour glaze over the cake and sprinkle with the remaining chopped pistachios. Serve and enjoy!

Tips & Variations

• Toast the pistachios lightly before grinding to enhance their flavor.
• Use Greek yogurt for moisture; substitute with sour cream if preferred.
• For an extra lemony punch, add a teaspoon of lemon extract to the batter.
• Make this cake a day ahead to let the flavors develop—it tastes even better the next day.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to one week. Reheat slices gently in the microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, chopped almonds or walnuts make great substitutes, but pistachios offer a unique flavor and color that complements the lemon beautifully.

Can I make this cake gluten-free?

To make it gluten-free, substitute the all purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure it contains xanthan gum for structure.

Lemon Pistachio Bundt Cake Recipe

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★★★★★

4.5 from 647 reviews

• Author: Mariam
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x

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Description

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.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 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)

Wet Ingredients

• 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

Glaze

• 1 1/2 cups powdered sugar
• Zest of 1 lemon (about 1 tablespoon)
• 3 tablespoons freshly squeezed lemon juice

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Instructions

1. Prepare the bundt pan: 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. Process and combine dry ingredients: 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. Cream butter and sugar: 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. Add eggs and flavorings: Beat in the eggs one at a time along with the vanilla extract and freshly squeezed lemon juice until fully incorporated.
5. Incorporate Greek yogurt: Add the plain Greek yogurt to the batter and beat on medium speed until completely blended for added moisture and tang.
6. Add dry ingredients: 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. Fill and smooth batter in pan: 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. Bake the cake: 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. Cool the cake: 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. Make and apply glaze: 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

• Make sure the butter is softened to room temperature for easier creaming with sugar.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender.
• Tapping the bundt pan helps release trapped air and ensures even baking.
• Use fresh lemons for the best bright and natural citrus flavor.
• Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• The glaze adds sweetness and moisture but can be adjusted or omitted to reduce sugar.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon bundt cake, pistachio cake, lemon pistachio cake, bundt cake, citrus dessert, nutty cake