Lemon-Pistachio Bundt Cake with Lemon Glaze

Yield:

Instructions

Preheat your oven to 350 °F and set a rack to the middle position. Grease a Bundt pan with butter and sprinkle with flour; turn to coat and shake off excess. Set aside.

In a large bowl, using a stand or handheld mixer, cream the butter and sugar on high speed until pale and very fluffy, about 6 minutes. Stop and scrape down the sides of the bowl halfway through. Separately, in a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

Add the eggs, one at a time, to the butter mixture, beating well and scraping the bowl after each. With the mixer on low speed, add a third of the flour mixture to the batter and mix until just incorporated. Add half of the buttermilk and briefly mix. Repeat with another third of flour mixture, then the rest of the buttermilk, then the rest of the flour mixture. Fold in the pistachios, lemon zest, and lemon juice until smooth.

Pour batter into the prepared Bundt pan and bake until the cake is pulling away from the sides and a cake tester inserted into the center comes out clean, 45 to 55 minutes.

Remove the Bundt pan from the oven, turn it over onto a cooling rack, and let it sit for 10 minutes. Then lift the pan off the cake and let the cake cool to room temperature.