I have a special place in my heart for bundt cakes like this Pistachio Lemon Bundt Cake—not only are they easy to make, but I am also obsessed with bundt pans. Anytime my husband and I entertain or attend a potluck, I break out a bundt cake. And since my husband isn’t a huge chocolate lover like the rest of the sane world (j.k.—no judgment if you don’t like chocolate), this Pistachio Lemon Bundt Cake recipe is going to be in heavy rotation this Spring.
This Pistachio Lemon Bundt Cake may seem a little out of place during the winter, but I promise it’s not. As a California native who’s endured many Chicago winters, I’ve learned two things about myself and how I deal with the cold. First, I’m basically a hibernating bear that will seek out comfort food 24/7, while repeatedly telling my husband how cold I am ( he loves it). Second, if I treat myself to a spring or summer treat in March, my mindset will be less I’m-hungry-and-cold-why-did-i-move-here and more I’m-so-proud-of-myself-for-braving-the-winter-that-wasn’t-so-bad. Again, I’m basically a bear during winter.
So when I took my first bit of this Pistachio Lemon Bundt Cake, it was like Spring came early. But don’t be fooled, this is a dense, rich bundt cake—not one of those light-as-air bundt cakes. Some people prefer one over the other, but I think there’s a place for both. I love that this Pistachio Lemon Bundt Cake is almost like a cake-y version of a pound cake, and I bet you will, too. So when you serve it at your next party, don’t forget the coffee!
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Serves 8-9 people
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 1 teaspoon Vanilla Bean Paste
- 3 tablespoons Pistachio Paste
- 2 1/2 cups granulated sugar
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 large eggs, room temperature
- 1 cup sour cream
- 1/2 cup Pistachios, shelled and crushed, for garnish
- ½ cup fresh lemon juice
- ½ cup granulated sugar
- 3 cups Powdered Sugar
- 2 1/2 tablespoons Whole Milk
- 1/2 tablespoon Lemon Juice
- Preheat oven to 350 degrees. Butter and flour a 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
- Using an electric mixer, beat butter, vanilla bean paste, pistachio paste, and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
- With mixer on low, alternately add flour mixture sour cream, and lemon juice, beginning and ending with flour mixture; mix just until incorporated (do not over mix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
- Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic, and keep at room temperature, up to 3 days.)
- Combine ingredients in a small saucepan. Over medium heat, whisk the mixture until all the sugar has dissolved.
- Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.
- In a small bowl, whisk powdered sugar, whole milk, and lemon juice together until smooth.
- Pour the icing over the top of the bundt cake and allow to spread.
- Sprinkle the crushed pistachios over the icing, as desired, for garnish.
Adapted from Martha Stewart's Lemon Bundt Cake