Easy & Delicious Lemon Pistachio Bundt Cake: Your New Favorite Dessert
Prepare to elevate your baking game with this absolutely irresistible Lemon Pistachio Bundt Cake! This isn’t just any dessert; it’s a vibrant, flavorful masterpiece that’s surprisingly simple to make and even easier to decorate. Perfectly moist with a delightful pistachio flavor and a subtle hint of citrus, this cake is crowned with a luscious lemon cream cheese glaze that will have everyone asking for your secret recipe. Whether you’re celebrating St. Patrick’s Day with its natural clover-green interior or simply craving a unique and unforgettable treat, this bundt cake is guaranteed to impress.
This lemon pistachio bundt cake will undoubtedly take your homemade baked goods to an entirely new level. Whether you’re bringing it to a festive gathering, serving it at a casual get-together with friends, or simply enjoying a slice with your morning coffee, people are going to be curious about your culinary prowess. Its incredible softness, combined with the distinctive, nutty pistachio flavor and a bright citrus kick, creates a truly unforgettable dessert experience.
If you’re looking for more delightful and easy-to-make recipes that are just as impressive, explore these other fantastic options:
Brown Butter Chocolate Chip Blondies,
Blueberry Cream Cheese Cookies With Lemon Glaze,
Biscoff Banana Bread
Why You’ll Adore This Lemon Pistachio Bundt Cake
This bundt cake isn’t just a recipe; it’s an experience designed for baking enthusiasts of all skill levels. Here’s why you’ll fall in love with it:
- Strong, Authentic Pistachio Flavor: Unlike some recipes that barely hint at the nut, this cake delivers a robust and authentic pistachio taste. We achieve this by incorporating pistachio pudding mix directly into the batter, which acts as a powerful flavor enhancer. This ensures every bite is rich with that distinctive nutty goodness.
- Naturally Green – No Food Dye Needed: One of the most enchanting aspects of this cake is its beautiful, natural clover-green hue. This vibrant color comes directly from the pistachio pudding mix itself, eliminating the need for any artificial food dyes. You can enjoy a visually stunning cake without adding extra ingredients, making it perfect for St. Patrick’s Day or any occasion where a pop of natural color is desired.
- Exquisite Lemon Cream Cheese Glaze: While the pistachio cake is undeniably delicious on its own, the bright, tangy lemon cream cheese glaze is truly what brings this dessert together. The zesty lemon cuts through the richness of the pistachio, creating a harmonious balance of flavors that is both refreshing and deeply satisfying. It’s the perfect complement, adding a creamy, citrusy finish that will leave you wanting more.
- Effortless Elegance – No Decorating Skills Required: Bundt cakes are celebrated for their intricate designs that emerge directly from the pan, requiring minimal fuss for stunning presentation. This recipe is a dream come true for anyone who loves beautiful desserts but shies away from elaborate decorating. A simple pour of the lemon glaze and a sprinkle of crushed pistachios is all it takes to create a professional-looking masterpiece. No piping bags, no intricate frosting techniques – just pure, simple elegance.
Essential Ingredients and Tools for Success
Gathering your ingredients and ensuring they are at the correct temperature is crucial for the best baking results. Here’s a detailed look at what you’ll need for this delightful bundt cake:
- Unsalted Butter: This needs to be at room temperature, specifically very soft. Soft butter creams beautifully with sugar, incorporating air that gives your cake its light and fluffy texture. If it’s too cold, it won’t cream properly; if it’s melted, your cake’s structure will suffer.
- Eggs: Like butter, eggs should be at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother batter and a more uniform cake texture. Forgot to pull them out? Simply rinse them under warm water for about 5 minutes to quickly bring them to temperature.
- Pistachio Pudding (Instant): We recommend using the Jell-O brand, in the regular 3.4-ounce box size. This instant pudding mix is the secret to both the cake’s vibrant green color and its intense pistachio flavor, eliminating the need for artificial dyes or extracts.
- Cake Flour: This is a non-negotiable ingredient for achieving that incredibly soft and tender crumb. Cake flour has a lower protein content and a finer grind than all-purpose flour, which results in a lighter, more delicate texture. Don’t skip this step – it truly makes a noticeable difference in the final cake!
- Buttermilk: Use whole buttermilk if possible, but 1% or 2% will also work. Just like the butter and eggs, ensure your buttermilk is at room temperature before adding it to the batter. Buttermilk contributes to the cake’s moistness and tenderness due to its acidity, which activates the baking powder.
- Cream Cheese: Essential for our tangy lemon glaze, this also needs to be at room temperature. Cold cream cheese will result in a lumpy, inconsistent glaze. Using regular cream cheese (full-fat block) will give the best flavor and texture.
- Bundt Pan: A 10-cup bundt pan is used in this recipe. While it’s perfect, it’s worth noting that this recipe yields enough batter for a slightly larger pan or some extra cake balls if using a 10-cup one.
Choosing the Perfect Bundt Pan for Your Cake
The bundt pan is more than just a baking vessel; it’s the mold that gives your cake its signature beautiful shape. I personally love and recommend Nordic Ware pans for their exceptional quality and durability. For this specific recipe, I used a 10-cup bundt pan. It’s important to note that with a 10-cup pan, you will likely have a small amount of batter left over, as I only filled mine approximately two-thirds full to prevent overflow. I often use this extra batter to make delightful cake balls!
If you prefer to use all your batter and create a slightly larger bundt cake without any leftover, I highly recommend opting for a 12-cup bundt pan. This size will accommodate the entire recipe beautifully, ensuring a grander presentation.
Regardless of the size you choose, proper preparation of your bundt pan is paramount to a successful cake release. Always butter every single crevice and detail of the pan meticulously, ensuring no spot is missed. After buttering, dust generously with flour, rotating the pan to coat evenly, then tap out any excess. This creates a non-stick layer that helps your cake slide out perfectly, preserving its intricate design.
Baking Your Lemon Pistachio Bundt Cake: A Detailed Guide
Crafting this delicious bundt cake is a straightforward process when you follow these steps carefully. Precision and attention to detail, especially regarding ingredient temperatures, are key to achieving a perfectly moist and flavorful cake. For the mixing process, you will need an electric mixer – either a stand mixer with a paddle attachment or a hand mixer will work wonderfully. I used a hand mixer for this recipe. Here are the bowls I used, perfect for various mixing stages.
Step 1: Prepare Your Bundt Pan for a Flawless Release. This initial step is critical to ensure your beautifully baked cake comes out of the pan in one piece. Begin by thoroughly buttering your bundt pan with soft unsalted butter. Use your fingers or a pastry brush to get into every single crack, crevice, and intricate design. After the pan is completely coated with butter, sprinkle a generous amount of all-purpose flour into it. Rotate the pan, tapping gently, to ensure the flour adheres to all the buttered surfaces. Tap out any excess flour. This creates a protective layer, making cake release a breeze.
Step 2: Combine Your Dry Ingredients. In a medium-sized mixing bowl, whisk together your cake flour, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, which is essential for uniform leavening and flavor throughout your cake. Set this mixture aside.
Step 3: Cream Your Butter, Sugar, Oil, and Pudding Powder. In the bowl of your electric mixer, combine the room-temperature butter, granulated sugar, vegetable oil, and the instant pistachio pudding powder. This is one of the most vital steps in cake baking. Cream these ingredients together on medium-high speed for at least 5 minutes, or until the mixture becomes visibly light, pale, and fluffy. This process incorporates air into the batter, which is essential for the cake to rise properly and achieve a tender texture.
Step 4: Incorporate the Eggs. Add your room-temperature eggs one at a time. After each egg addition, beat on medium speed for about 30 seconds, and remember to scrape down the sides and bottom of the bowl with a rubber spatula. This ensures all ingredients are thoroughly combined. Once all the eggs are incorporated, beat the entire mixture on medium-high speed for an additional minute to ensure complete emulsification and a smooth batter.
Step 5: Add the Vanilla Extract. This step is quick and simple. Pour in the vanilla extract and mix on low speed just until it’s fully combined with the batter. Vanilla adds a wonderful aromatic depth that complements the pistachio and lemon flavors beautifully.
Step 6: Alternate Dry Ingredients and Buttermilk. With your mixer set to the lowest speed, begin by adding one-third of your dry ingredient mixture to the wet ingredients. Mix just until combined, then add half of the room-temperature buttermilk. Continue this alternating process: another third of the dry ingredients, followed by the remaining buttermilk, and finally, the last third of the dry mixture. Mix on low speed, just until the ingredients are incorporated. Overmixing at this stage can lead to a tough cake, so be gentle.
Step 7: Pour and Bake. Carefully pour the prepared batter into your prepped bundt pan. If using a 10-cup bundt pan, remember to only fill it about two-thirds full to prevent overflow during baking. If you’ve chosen a 12-cup pan, you can use all the batter. Bake for approximately 45-55 minutes. Baking times can vary depending on your oven, so keep an eye on it. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for at least 1 to 2 hours before inverting it onto a wire rack to cool completely. This cooling period in the pan helps the cake set and prevents it from breaking.
Step 8: Prepare the Zesty Lemon Cream Cheese Glaze. While your cake is cooling, prepare the divine glaze. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine all the glaze ingredients. Start mixing on the lowest speed to avoid a powdered sugar cloud. Once the powdered sugar is mostly incorporated, increase the speed to medium-high and whisk for about 1 minute until the glaze is smooth, creamy, and luscious.
Step 9: Decorate and Serve. Once the bundt cake is completely cooled, transfer it to your serving plate or cake stand. Generously pour the smooth lemon cream cheese glaze over the top, letting it drip enticingly down the sides. For a beautiful finish and an extra touch of flavor and texture, sprinkle crushed pistachios over the glazed cake. Slice, serve, and enjoy this spectacular dessert!
Expert Baking Tips for a Perfect Bundt Cake Every Time
Achieving a truly spectacular cake involves a few key techniques. Heed these expert tips to ensure your Lemon Pistachio Bundt Cake is nothing short of perfection:
- Cream Your Butter and Sugar Thoroughly: This step cannot be overemphasized! Creaming butter and sugar together for a sufficient amount of time (at least 5 minutes on medium-high speed) is crucial. It whips air into the mixture, creating tiny pockets that expand in the oven and give your cake its light, airy, and tender crumb. This aeration is what helps your cake rise beautifully and prevents it from being dense.
- Always Use Fresh Baking Powder: Baking powder is a leavening agent, and its potency diminishes significantly over time, especially after the container has been opened. It can lose more than half of its effectiveness within six months. Using old or inactive baking powder can result in a flat, dense cake. To guarantee a perfect rise, make it a habit to replace your baking powder monthly or at least every 3-4 months.
- Embrace Cake Flour for Superior Texture: While it might be tempting to use all-purpose flour, making the switch to cake flour is a game-changer for this recipe. Cake flour has a lower protein content and a finer texture, which contributes to an incredibly soft, moist, and delicate cake. It’s often readily available in most grocery stores and is truly what will make your cake stand out with a professional-quality crumb. Trust me, it’s worth the extra effort to find it!
- Double Coat Your Bundt Pan for Easy Release: A sticky bundt cake is a baker’s nightmare! To prevent your cake from adhering to the pan, ensure you meticulously butter and flour every single nook, cranny, and design element. Don’t just do a quick once-over; really get into all the details. A “double coat” technique, where you ensure every surface is thoroughly covered, dramatically increases your chances of a clean, flawless release.
- Garnish with Crushed Pistachios: Beyond being a beautiful visual accent, crushed pistachios add a delightful crunch and intensify the nutty flavor of the cake. Sprinkle them generously over your finished glaze for an elegant touch that also signals the delicious flavor within.
Storing and Freezing Your Lemon Pistachio Bundt Cake
Proper storage is essential to keep your delicious bundt cake fresh and enjoyable. Due to the delicate nature of the lemon cream cheese glaze, this cake has a shorter shelf life than many others. Once glazed, it’s best consumed within three days, even when refrigerated. Always store it in an airtight container to prevent it from drying out or absorbing other odors from your refrigerator.
Freezing for Future Enjoyment
If you plan to prepare this cake ahead of time or have leftovers you wish to save, you can absolutely freeze the lemon pistachio bundt cake! However, it’s crucial to freeze it before it has been decorated with the cream cheese glaze. Once defrosted, cream cheese glazes tend to separate or become watery, significantly affecting their texture and appearance. To freeze, ensure the completely cooled cake is tightly wrapped in several layers of plastic wrap, then an additional layer of aluminum foil. This protects it from freezer burn. When you’re ready to enjoy, thaw the cake overnight in the refrigerator, then prepare and apply the fresh lemon cream cheese glaze just before serving for the best experience.
If you loved this recipe and are looking for more innovative and delicious baking ideas, here are some other fantastic recipes you should definitely try out!
Churro Bundt Cake,
Asphalt Pie Cupcakes,
Orange Dreamsicle Cake
Recipe
Pistachio Lemon Bundt Cake
Molly Murphy
Pin Recipe
Ingredients
For the Pistachio Bundt Cake
- 3 tablespoons very soft unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup unsalted butter room temperature
- 1 ½ cup granulated sugar
- ½ cup vegetable oil
- 1 Instant pistachio pudding mix. 3.4 ounces
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups cake flour
- 1 ¼ cup buttermilk room temperature
For the glaze
- ¾ cup unsalted butter melted
- 5 ounce cream cheese room temperature
- 3 cups powdered sugar measured and then sifted
- Zest from one large lemon
- Juice from one large lemon
- 1 tablespoon heavy whipping cream
- Pinch of salt
Instructions
For the Bundt Cake
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Preheat your oven to 325 degrees. Using a 12 or 10 cup bundt pan, butter up the sides of the bundt pan in all the crack and crevices. Sprinkle with the 3 tablespoons flour and cover the entire butter with the flour.3 tablespoons very soft unsalted butter, 3 tablespoons all-purpose flour
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In a medium size bowl whisk the flour, baking powder, salt1 teaspoon salt, 3 cups cake flour, 1 tablespoon baking powder
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In a bowl of a stand size mixer fitted with the paddle attachment, cream the butter, oil, sugar, and the pistachio pudding on medium-high until light and fluffy. Around 5 minutes.½ cup unsalted butter, 1 ½ cup granulated sugar, ½ cup vegetable oil, 1 Instant pistachio pudding mix.
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With a rubber spatula scrape down the sides of the bowl, and start adding one egg at a time, beating on medium speed for 30 seconds between each addition. Make sure to also scrape the bottom of the bowl after each egg. Once they are all incorporated beat on medium speed for 1 minute. Add the vanilla and mix on low.4 large eggs, 1 teaspoon vanilla extract
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Add ⅓ of the flour mixture followed by half of the buttermilk. Mix just until combined and then add ⅓ of the flour mixture, followed by the rest of the buttermilk. Finish off with the rest of the flour mixture. Mix on low. With a rubber spatula, make sure to scrape the bottom of the bowl.1 ¼ cup buttermilk
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Pour in the prepped bundt pan if you are using a ten cup bundt pan, only fill ⅔ full. If you are using a 12 cup bundt pan, you will use all the batter.and bake for 45-55 minutes, mine took about 50 minutes. Depending on your oven it might take shorter or longer.
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Let it sit for 1 to 2 hours on the counter before transferring it on a cake board and decorating.
For the cream cheese glaze
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In the bowl of a stand mixer fitted with the whisk attachment, whisk all of the ingredients. On the lowest speed, mix until the powdered sugar is mixed in. Once incorporated, turn the speed to medium high for 1 minute.¾ cup unsalted butter melted, 5 ounce cream cheese, 3 cups powdered sugar measured and then sifted, Zest from one large lemon, Juice from one large lemon
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When you are ready, pour over the bundt cake. Garnish with crushed pistachios and lemon zest
Nutrition