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Pistachio Bundt Cake Recipe

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3.8 from 3 reviews

This Pistachio Bundt Cake is a moist, flavorful dessert featuring finely ground pistachios, almond meal, and a hint of lemon zest. The cake is baked to perfection in a Bundt pan, finished with a smooth milk glaze, and topped with crunchy chopped pistachios for added texture and visual appeal. Perfect for gatherings or as an indulgent treat, this cake combines nutty richness with a delicate crumb.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Nut and Dry Ingredients

  • 1 cup (120 grams) shelled roasted, unsalted pistachios
  • 2 cups (240 grams) all-purpose flour, divided
  • 1 cup (96 grams) almond meal or almond flour
  • 2 teaspoons (8 grams) baking powder
  • ½ teaspoon (3 grams) baking soda
  • ¾ teaspoon (4 grams) fine salt

Wet Ingredients

  • 1 cup (226 grams) unsalted butter, room temperature
  • 1½ cups (297 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (227 grams) full-fat sour cream, room temperature
  • ⅓ cup (76 grams) whole milk, room temperature
  • 2 teaspoons (9 grams) vanilla extract
  • 3 tablespoons (59 grams) pistachio paste, preferably made with 100% pistachios
  • Zest of 1 lemon

Glaze and Topping

  • 1 cup (113 grams) powdered sugar
  • 1½ tablespoons (21 grams) milk, plus more as needed
  • Chopped pistachios, for topping

Instructions

  1. Preheat and prepare the pan: Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-cup metal Bundt pan, ensuring all ridges and the center tube are coated to prevent sticking.
  2. Grind the pistachios: Place the pistachios and 2 tablespoons (15 grams) of the measured all-purpose flour into a food processor. Pulse until the pistachios are finely ground and have a coarse sand texture. Avoid processing into a paste.
  3. Combine dry ingredients: In a medium bowl, whisk together the remaining all-purpose flour, almond meal, baking powder, baking soda, and salt. Stir in the ground pistachios to incorporate evenly.
  4. Cream butter and sugar: Using an electric mixer, beat the unsalted butter and granulated sugar on medium-high speed for 3 to 4 minutes until the mixture becomes pale and fluffy, creating a light base for the cake.
  5. Add wet ingredients: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then add the sour cream, milk, vanilla extract, pistachio paste, and lemon zest, mixing until the batter is combined. The batter may look curdled or slightly separated, which is normal.
  6. Incorporate dry ingredients: Add the previously combined dry ingredients and mix on low speed just until no flour streaks remain, taking care not to overmix. The batter will be thick at this stage.
  7. Fill the Bundt pan: Transfer the batter to the prepared pan, smoothing the top into an even layer for consistent baking.
  8. Bake the cake: Bake for 60 to 70 minutes at 350°F (175°C), until a tester inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent the cake loosely with aluminum foil to prevent burning.
  9. Cool the cake: Let the cake cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack and allow it to cool completely before applying the glaze.
  10. Prepare and apply the glaze: Whisk together the powdered sugar and 1½ tablespoons (21 grams) milk until smooth. Add more milk, a teaspoon at a time, until the glaze reaches a thick but pourable consistency. Pour the glaze evenly over the cooled cake and sprinkle with chopped pistachios for garnish.

Notes

  • Ensure all wet ingredients are at room temperature for smooth mixing and better texture.
  • Do not over-process the pistachios or the batter to avoid a dense cake.
  • Use a metal Bundt pan for even heat distribution and better crust formation.
  • If your glaze is too thick, add small amounts of milk gradually until desired consistency is reached.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/pistachio-bundt-cake-recipe/