Lemon Pistachio Cake

Lemon bundt cake with a slice of cake and some lemons

Course Dessert

Cuisine American

Keyword cake, lemon, pistachio, Pistachio Cake

Cook Time 1

Total Time 2

Servings slices

Calories 511kcal

Author Bruce and Dina Miller

Equipment

Bundt pan
mixer
Spatula

Ingredients

Pistachio Milk:

½ cup shelled pistachios
1 ¼ cup milk

Cake:

2 ¾ cups flour
1 ¼ cups shelled pistachios
2 teaspoon baking powder
½ teaspoon salt
2 tbls lemon zest
1 cup butter
2 ½ cups sugar
6 eggs
1 ½ tbls vanilla bean paste
3 tbls freshly squeezed lemon juice
1 cup pistachio milk
¾ cups plain Greek yogurt

Glaze:

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

Instructions

Soak ½ cup of pistachios in 1 ¼ cup milk overnight.
½ cup shelled pistachios, 1 ¼ cup milk
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.
1 ¼ cups shelled pistachios
Whisk the flour, ground pistachios, baking powder, salt, and lemon zest in a bowl and set aside.
2 ¾ cups flour, 2 teaspoon baking powder, ½ teaspoon salt, 2 tbls lemon zest
In an electric mixer, beat the butter and sugar until light and fluffy, almost white about 4 minutes.
1 cup butter, 2 ½ cups sugar
Add the eggs, one at a time until incorporated. Add in the vanilla bean paste and lemon juice and mix until combined.
6 eggs, 1 ½ tbls vanilla bean paste, 3 tbls freshly squeezed lemon juice
Next, add the Greek yogurt and mix until completely combined.
¾ cups plain Greek yogurt
With the mixer on low speed, alternate adding the dry ingredients and pistachio milk until just incorporated.
1 cup pistachio milk
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.
8 oz cream cheese, zest and juice of 1 lemon, 1 teaspoon lemon extract, 1 cup powdered sugar
Pour glaze over the cake and sprinkle with chopped pistachios.

Nutrition