Lemon Pistachio Bundt Cake
Course: DessertCuisine: AmericanDifficulty: Easy10
servings30
minutes45
minutesWhere do I begin? This cake is off the charts amazing and SUPER easy to make. It has lots of ingredients but it is amazing and it will be a show stopper. This cake is perfect for any Spring gathering. It has great flavor without being so sweet. Even the glaze is not to sweet and you will think it is but the lemon juice cuts through the sweetness. This cake is festive and fun but can make a normal Tuesday afternoon feel special. This cake can be made the day before but kept in an airtight container in a cool place.
Ingredients
1 1/4 cups flour
2 1/4 cups flour
1 teaspoon Kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
6 large eggs
1 3/4 cups sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup, 1 stick butter, melted, slightly cooled
1/3 cup vegetable oil
Pam Spray
- Glaze
2 oz cream cheese, room temperature
3 1/4 cups powdered sugar
1/3-1/2 cup fresh squeezed lemon juice
Kosher salt
Coarsely chopped pistachios
Directions
- Spray a 12 cup bundt pan generously. preheat oven to 300.
- Place 1 1/4 cups flour, 2 1/4 cups raw pistachios, 1 teaspoon Kosher salt, 3/4 teaspoon baking powder and 1/4 teaspoon in a food processor in that order so the nuts don’t turn into butter. Pulse until pistachios are finely ground but not paste. Transfer to a large bowl.
- Blend the 6 eggs, 1 3/4 cups sugar, 1 teaspoon vanilla, and 1/2 teaspoon almond extract in the food processor. Blend until fluffy and pale about 2 minutes. With machine on, stream in melted butter, and 1/3 cup vegetable oil. Mix for 1 minute. Pour into pistachio mixture and whisk until very smooth.
- Scrape into pan, knock pan on counter to get rid of air bubbles. Place in oven for 40-50 minutes. It is done once golden brown and a toothpick comes out with a few crumbs. Remove from oven and let sit for 10 minutes. Remove from pan to a wire rack to let cool completely.
- Glaze
- In a bowl, whisk vigorously 2 oz cream cheese, 3 1/3 cups powdered sugar, 1/3 to 1/2 lemon juice and a pinch of salt. You want the glaze to cling to a spoon but be pourable not glopy.
- Place the cake over a large piece of parchment or the sink and gently pour the glaze over the cake in an even fashion. Then garnish with the chopped nuts. It is also good to garnish with lemon zest.
