Pistachio Bundt Cake Lemon Glaze (Print Version)
Soft pistachio bundt cake finished with a refreshing lemon glaze, perfect for sharing with friends and family.
# Ingredients:
→ Cake
01 -
130 g unsalted shelled pistachios
02 -
315 g all-purpose flour
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
225 g unsalted butter, softened
07 -
350 g granulated sugar
08 -
4 large eggs, at room temperature
09 -
120 ml whole milk
10 -
120 g full-fat Greek yogurt
11 -
2 teaspoons pure vanilla extract
12 -
Zest of 1 lemon
→ Lemon Glaze
13 -
120 g powdered sugar, sifted
14 -
2 to 3 tablespoons fresh lemon juice
15 -
1/2 teaspoon finely grated lemon zest
# Steps to Follow:
01 -
Preheat the oven to 175°C. Thoroughly grease and flour a 10-cup bundt pan to prevent sticking.
02 -
Pulse pistachios in a food processor until finely ground. Reserve 2 tablespoons for garnishing later.
03 -
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and the ground pistachios.
04 -
In a large bowl, use an electric mixer to beat the softened butter and sugar until pale and fluffy, approximately 3 minutes.
05 -
Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and lemon zest.
06 -
Mix in half of the dry ingredient mixture, then add the milk and Greek yogurt. Add the remaining dry ingredients and mix gently until just combined, avoiding overmixing.
07 -
Transfer the batter into the prepared bundt pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Allow the cake to cool in the pan for 15 minutes. Carefully invert onto a wire rack and let cool completely.
09 -
Whisk the sifted powdered sugar with lemon juice and lemon zest, adding juice gradually until smooth and pourable.
10 -
Drizzle the lemon glaze over the completely cooled cake. Sprinkle with reserved ground pistachios for garnish.
# Additional Notes:
01 -
For a vibrant green hue, add a drop of food coloring to the batter if desired.
02 -
Full-fat Greek yogurt can be substituted with sour cream for a rich crumb.
03 -
Pairs especially well with Moscato or Earl Grey tea.