Lemon Pistachio Bundt Cake

When it comes to a great cake flavor combo, lemon and pistachio check all the boxes!

Bruce took this lemon bundt cake to the next level by combining it with a pistachio cake. The outcome was so dreamy! He frosted this with a tangy lemony cream cheese frosting, and I had the job of covering it with lots of chopped pistachios! If you are a lemon bundt cake fan, you should give this a try!


And if you love pistachios, give our  pistachio  pudding filled pistachio cake, a try!


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Lemon bundt cake with a slice of cake and some lemons

Lemon Pistachio Cake


Units Scale

Pistachio Milk:

  • 1/2 cup shelled pistachios
  • 1 1/4 cup milk


  • 2 3/4 cups flour
  • 1 1/4 cups shelled pistachios
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbls lemon zest
  • 1 cup butter
  • 2 1/2 cups sugar
  • 6 eggs
  • 1 1/2 tbls vanilla bean paste
  • 3 tbls freshly squeezed lemon juice
  • 1 cup pistachio milk
  • 3/4 cups plain Greek yogurt



  • 8 oz cream cheese
  • 1 cup powdered sugar
  • zest and juice of 1 lemon
  • 1 tsp lemon extract




Soak ½ cup of pistachios in 1 ¼ cup milk overnight.

Preheat oven to 350. Butter and flour a bundt pan.

Add 1 ¼ cups pistachios to a food processor and pulse until very fine, almost flour-like. Whisk the flour, ground pistachios, baking powder, salt, and lemon zest in a bowl and set aside.

In an electric mixer, beat the butter and sugar until light and fluffy, almost white about 4 minutes. Add the eggs, one at a time until incorporated. Add in the vanilla and lemon juice and mix until combined.

Next, add the Greek yogurt and mix until completely combined.

With the mixer on low speed, alternate adding the dry ingredients and pistachio milk until just incorporated.

Pour batter into bundt pan (it will be very thick), and smooth out with a rubber spatula. Bang the pan on the counter a couple times to remove air bubbles.

Bake for 55-60 minutes, or until cake is no longer jiggly and a toothpick comes out clean.

Let cake cool for 15 minutes in the pan, then invert onto a cooling rack and let cool for another 10 minutes (don’t lift the pan off of the cake yet). Once it has cooled for 10 minutes, gently lift the pan off of the cake.

To make the glaze, combine the cream cheese, powdered sugar, lemon juice lemon zest and lemon extract in a medium bowl. Whisk until combined.

Pour glaze over the cake and sprinkle with chopped pistachios.








  • Prep Time: overnight
  • Cook Time: 60 minutes
  • Category: Bundt Cake
  • Method: Baking
  • Cuisine: American

Keywords: lemon, pistachio, bundt, cake

More delicious cakes to try!

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.