Pistachio Bundt Cake Lemon Glaze

This stunning pistachio bundt cake celebrates the toasty crunch of real pistachios and the brightness of fresh lemon for a dessert that always impresses my guests and brings something special to birthdays and brunch tables alike. Each bite combines a moist crumb, crunchy bits of pistachio, and a zippy finish from a silky lemon glaze that makes this cake as delicious as it is beautiful.

The first time I baked this cake I was struck by how the lemon glaze lifted the pistachio flavors and made the whole kitchen smell like spring I have since made it for every seasonal gathering

Ingredients

• Shelled unsalted pistachios: provide the signature nutty taste and gorgeous color Look for fresh pistachios that are bright green and free of bitterness
• All-purpose flour: offers structure to the cake Choose a good quality brand for an even crumb
• Baking powder and baking soda: work together for lift and a tender texture Store them in a cool dry pantry for freshness
• Salt: enhances both the nuttiness and the lemony notes Use fine sea salt for even mixing
• Unsalted butter: adds incredible richness and moisture Use high-fat European butter for the most flavor
• Granulated sugar: sweetens the batter and helps cream the butter to fluffy perfection
• Large eggs: bind everything and add to the cake’s lightness Let them come to room temperature before using
• Whole milk: keeps the crumb moist and soft
• Full-fat Greek yogurt: gives extra moisture and subtle tang Pick one with a creamy texture for best results
• Pure vanilla extract: compliments both pistachio and lemon Seek out real vanilla not imitation
• Fresh lemon zest: infuses the cake with fresh citrus flavor Always zest before you juice
• Powdered sugar: creates a smooth base for the lemon glaze Sift to avoid lumps
• Fresh lemon juice: brightens the glaze and balances the sweetness
• Lemon zest in the glaze: gives extra punch and aroma

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit so it comes up to temperature while you measure ingredients Grease and flour a 10-cup bundt pan making sure to reach all the crevices for easy release

Grind the Pistachios:

Place pistachios in a food processor and pulse until they are finely ground like coarse sand Be sure not to overprocess or you might end up with pistachio butter Set aside two tablespoons for garnishing the cake later

Mix Dry Ingredients:

In a medium bowl whisk together flour baking powder baking soda salt and the freshly ground pistachios until they are evenly distributed This helps the nuts infuse every slice

Cream the Butter and Sugar:

In a large bowl beat the softened butter and granulated sugar on medium-high with an electric mixer for about three minutes You are looking for a fluffy lightened texture that means the sugar has aerated the butter and will create a tender cake

Add Eggs Vanilla and Lemon Zest:

Beat in the eggs one at a time letting each fully blend before adding the next Stir in the vanilla extract and lemon zest to infuse the batter from the start

Combine Wet and Dry Ingredients:

With the mixer on low add in half of the dry mixture then pour in the whole milk and Greek yogurt Mix just until the batter comes together Add the rest of the dry ingredients and fold until everything is just combined Overmixing can make the cake tough so stop once you no longer see streaks of flour

Fill the Pan and Bake:

Pour the batter evenly into your prepared bundt pan and smooth the top with a spatula This step ensures an even crumb during baking Place on the center rack and bake for forty to forty-five minutes The cake is done when a toothpick in the center comes out clean and edges pull away slightly from the pan

Cool the Cake:

Let the cake rest in the bundt pan for fifteen minutes so it sets then carefully invert onto a wire rack and cool completely If you try to glaze while warm the glaze will melt right off

Make the Lemon Glaze:

In a small bowl whisk together sifted powdered sugar with fresh lemon juice and zest until you have a thick but pourable icing Adjust with extra juice by the teaspoon as needed

Glaze and Garnish:

Drizzle the glaze slowly over your completely cooled cake letting it run into the grooves of the bundt Sprinkle with the reserved ground pistachios for a beautiful finish

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My favorite part of making this is grinding the pistachios The bright green color is always a surprise and brings back memories of making this cake for family birthdays where everyone wants an extra slice

Storage Tips

Wrap any leftover cake tightly in plastic wrap and store at room temperature for two days or refrigerate for up to five days The glaze keeps its shine if you avoid covering it with foil When freezing slice the cake first then wrap pieces individually for a perfect treat with coffee

Ingredient Substitutions

If you are out of Greek yogurt full-fat sour cream works just as well Almonds or hazelnuts can stand in for pistachios in a pinch You can replace all-purpose flour with a one-to-one gluten free blend for a gluten free version though the texture may be a little more delicate

Serving Suggestions

I love to serve thick slices with fresh berries and a dollop of whipped cream for spring picnics It also looks fantastic with a few edible flowers on top For an elegant finish sift a little extra powdered sugar over the glaze right before serving

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Pistachio Bundt Cake Traditions

Pistachios have been used in sweets around the world from Middle Eastern baklava to Sicilian cannoli Bringing them into an American-style bundt cake is a nod to their versatility and how they can bridge old world flavors with modern bakes

Recipe FAQs

→ How do I ensure a moist pistachio bundt cake?

Using full-fat Greek yogurt and whole milk provides extra moisture, while careful mixing prevents overdeveloped gluten. Avoid overbaking by checking with a toothpick near the end of baking time.

→ Can I substitute Greek yogurt in the cake?

Yes, sour cream can replace Greek yogurt for a similar creamy texture and richness in the finished cake.

→ What is the best way to grind pistachios?

Pulse shelled pistachios in a food processor until finely ground, taking care not to turn them into a paste.

→ How should I apply the lemon glaze?

Once the cake is completely cool, drizzle the glaze evenly over the top and finish with reserved pistachio pieces for decoration.

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered and add the glaze shortly before serving to maintain freshness.

→ What drinks pair well with this cake?

This cake complements sweet wines like Moscato or delicate teas such as Earl Grey, highlighting its nutty and citrus notes.