Lemon-Pistachio Bundt Cake with Lemon Glaze
Here’s something bright and sunny for the darkest season of the year, with a deep flavor and a bright green and yellow color that come from the lemon and pistachios. Bake it in a fluted pan for a stunning centerpiece dessert.
Lemon-Pistachio Bundt Cake with Lemon Glaze
Photo Credit : Kristin Tieg | Food Styling by Liz NeilyHere’s something bright and sunny for the darkest season of the year, with a deep flavor and a bright green and yellow color that come from the lemon and pistachios. Bake it in a fluted pan for a stunning centerpiece dessert.
Yield:
10-12 servingsFor the cake
Ingredients
16 tablespoons (2 sticks) unsalted butter, softened, plus more for greasing pan
2 cups granulated sugar
3 cups all-purpose flour, plus more for dusting pan
2 teaspoons table salt
1 teaspoon baking powder
1⁄2 teaspoon baking soda
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
1⁄2 cup unsalted pistachios (roasted), roughly chopped
Zest of 1 large lemon
3 tablespoons lemon juice
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.
For the glaze and garnish
Ingredients
11⁄2 cups confectioners’ sugar
3 tablespoons lemon juice
Lemon zest curls
Chopped pistachios
Instructions
To make the glaze, whisk together the confectioners’ sugar and lemon juice in a medium bowl until smooth.
Generously drizzle the cake with the glaze, letting it run down the sides. Let it set for 5 minutes, then sprinkle the top with lemon zest curls and crushed pistachios. Let the cake set for 10 minutes, then serve.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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