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This pistachio Bundt cake has been a favorite at every gathering I’ve brought it to. It’s moist, flavorful, and always a show-stopper with its pretty color and nutty crunch.
Easy Pistachio Bundt Cake Recipe
This pistachio Bundt cake recipe makes delicious rich dessert, topped with a zesty lemon glaze. It’s simple to make, yet pretty enough for any occasion. The combination of pistachio cream, crushed pistachios, and a hint of lemon creates a masterpiece of flavors and elegance.
You can also make this cake as a layered cake, but I just love the presentation of a pretty Bundt cake like this one. No matter how you make it, this cake is going is perfect for parties, birthdays, or just when you want a yummy, nutty dessert.
If you need a few other delicious party dessert ideas, try these pink cupcakes or these chocolate covered strawberries.
Ingredients You Will Need
For the Cake:
- all purpose flour: Provides structure to the cake.
- eggs: Adds richness and helps bind the ingredients.
- sour cream: Keeps the cake moist and tender.
- sunflower or vegetable oil: Ensures a soft texture.
- sugar: Sweetens the cake perfectly.
- pistachio cream: Adds a rich, nutty flavor.
- crushed pistachios: Adds crunch and enhances the pistachio flavor.
- baking soda: Helps the cake rise evenly.
- vanilla extract: Complements the nutty flavor.
- lemon zest: Adds a refreshing lemon flavor that pairs perfectly with the cake.
For the Glaze:
- lemon juice: Adds a tart, zesty flavor.
- powdered sugar: Sweetens the glaze.
- Chopped pistachios: For garnish and added crunch.
Pistachio Bundt Cake Variations
- Add white chocolate chips: Mix them into the batter for a sweeter twist. Pistachios and and white chocolate together tastes amazing!
- Use almond flour: Substitute part of the all purpose flour for almond flour for an even nuttier flavor!
- Chocolate drizzle: Swap the lemon glaze for melted chocolate.
- Layered cake: Carefully cut the cake in half lengthwise, then add a layer of pistachio cream, cream cheese frosting, or buttercream frosting, in between slices for extra richness. Add a drop of gel green food coloring to the frosting for a really pretty presentation.
How to Make Pistachio Cake
STEP 1: Preheat your oven to 350 degrees F. Grease and flour a Bundt pan to prevent sticking and then set aside.
STEP 2: In a medium bowl, use a mixer on low to medium speed, and beat together the eggs and sunflower oil until combined. Add the sugar and continue mixing until smooth.
STEP 3: In a small bowl, whisk together the sour cream and baking soda, then add the pistachio cream, vanilla extract and lemon zest. Once all of the ingredients are combined, add to the egg mixture and mix together.
STEP 4: Gradually add the flour, one cup at a time, mixing continuously, for about 1 minute until the batter is smooth.
STEP 5: Use a blender or food processor to finely chop the pistachios. Then fold the crushed pistachios into the batter with a spatula.
STEP 6: Pour the cake batter into the prepared pan, spreading it evenly. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
STEP 7: Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to finish cooling.
Prepare the Glaze:
STEP 9: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
STEP 10: Drizzle the glaze over the cooled cake and then for decoration, add a sprinkling of chopped pistachios on top.
Tips for Making the Best Pistachio Bundt Cake
- Don’t skip greasing the pan: This ensures the cake releases cleanly from the Bundt pan.
- Use fresh pistachios: For the best flavor and crunch.
- Mix gently: Overmixing the batter can make the cake dense.
- Cool before glazing: Ensure the cake is completely cooled so the glaze doesn’t melt.
FAQ’S
Yes! You can substitute the pistachios with almonds or walnuts for a different flavor if you prefer. But the pistachio flavor is delicious!
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to 5 days.
Absolutely! Bake the cake a day in advance and glaze it just before serving.
Yes, wrap the cooled, unglazed cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before glazing and serving.
More Cake Recipes
Pistachio Bundt Cake
Equipment
- Bundt Pan
- Mixing Bowl
Ingredients
- 3 cups all purpose flour
- 5 large eggs
- 1 1/2 cups sour cream
- 6 tablespoons sunflower oil, or vegetable oil
- 1 1/2 cups granulated sugar
- 1 cup pistachio cream
- 1/2 cup crushed pistachios
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Glaze
- 2 tablespoons lemon juice
- 1/2 cup powdered sugar
- 1/4 cup chopped pistachios
Instructions
- Preheat your oven to 350 degrees F. Grease and flour a Bundt pan to prevent sticking and then set aside.
- In a medium bowl, use a mixer on low to medium speed, and beat together the eggs and sunflower oil until combined. Add the sugar and continue mixing until smooth
- In a small bowl, whisk together the sour cream and baking soda, then add the pistachio cream, vanilla extract and lemon zest. Once all of the ingredients are combined, add to the egg mixture and mix together.
- Gradually add the flour, one cup at a time, mixing continuously, for about 1 minute until the batter is smooth.
- Use a blender or food processor to finely chop the pistachios. Then fold the crushed pistachios into the batter with a spatula.
- Pour the cake batter into the prepared pan, spreading it evenly. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to finish cooling.
For the Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
- Drizzle the glaze over the cooled cake and then for decoration, add then a sprinkling of chopped pistachios on top.
Notes
- Make sure to grease the pan well so the cake comes right out without sticking.
- Fresh pistachios make a big difference, adding the best flavor and crunch.
- When mixing the batter, overmixing can make the cake dense.
- And don’t rush the glaze! Let the cake cool completely so it doesn’t melt right off.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
