Pistachio Lemon Bundt Cake A wonderfully tender bundt cake made extra moist with pistachio pudding mix, and topped with a lemon frosting and chopped pistachios!
Why You'll Love This Pistachio Cake
- Texture! This cake is super moist because of the packet of dry pudding mix you add to the batter! Besides the taste, the pudding is what makes this cake so soft and fluffy.
- Taste! Pistachio and lemon pair beautifully. It's such a bright, springtime flavor combo that makes it perfect for Easter, St. Patrick's Day, or Mother's Day!
- comfort! This is a scratch cake recipe, but it's super easy to make, only 10-15 minutes of prep time!
- It's a stunner! This is such a beautiful cake. The cake's pale green color, topped with white icing, and chopped pistachios make it the perfect centerpiece for your brunch menu!
Materials/whatever you need
The full recipe is on the recipe card at the bottom of this post with all the measurements and instructions, so be sure to scroll down for all the details.
- Note-taking tools: Besides a Stand mixer, measuring cups/ spoon, I use one Nordic War Bundt Pan That I got the Williams Sonoma, and let me tell you, it's the best $38 I've ever spent. In the past I've always had trouble with my bundt cakes sticking, and this pan releases the cake perfectly every time! You still need to use a coat pan with nonstick spray, though.
- butter and oil: The combination of butter and oil in cake batter makes the cake lighter by using oil, but the flavor comes from the butter. I always use salted butter in my cake recipes, but you can use unsalted butter if you prefer.
- sugar: You will need granulated sugar for the cake and powdered sugar for the icing.
- fresh lemon. You will use lemon juice in the cake batter and lemon juice in the icing.
- Instant Pistachio Pudding. Make sure you use instant pudding mix. You add the dry mix right into the batter, which adds flavor and moisture to the cake.
- the egg You will use 4 large eggs in this cake recipe.
- Dry ingredients: all purpose flour, kosher salt and aluminum free) Baking powder. You will use 4 teaspoons of baking powder in this recipe, which is why I make sure to make sure you use aluminum free. If your baking powder contains aluminum, it tends to give your baked goods a metallic taste that is undesirable.
- the milk You can use 2% milk, whole milk or even almond milk in this recipe.
- Garnish: I like to top my cake with chopped pistachios and some lemon wedges. I think it gives a very nice presentation. Some sweet edible flowers would also be great on a cake platter.
Why add pudding mix to this pistachio cake?
Adding pudding to the cake makes the texture so moist and tender. It also adds a hint of flavor and color. I've found that it's hard to try to duplicate the pistachio flavor “naturally”, so the pudding adds a nice subtle flavor without being too overpowering. You can enhance the pistachio flavor by adding 1/2 teaspoon of almond extract.
Can you use other pudding flavors?
Since this is a pistachio cake, pistachio pudding must be used. But of course this pistachio pie crust is fluffy and delicious, but that doesn't mean you don't have to use pistachio pudding. Here are a few more options:
- lemon
- Vanilla
- Coconut cream
- Cheesecake
- white chocolate
How to prevent your Bundt cake from sticking to the pan
If you're like me, I use mine every time Bundle pan I say a little prayer as I flip the pan over to release the cake. Many times I've had my cake stick, which is absolutely heartbreaking after all that work! Here are a few of my tried and true tips to ensure Bundt cake success:
- Grease your pan heavily. Whether you use nonstick spray, or a coat of butter/shortening and a dusting of flour, make sure you go heavy-handed. You will never be mad that you prepared your pan.
- I've found that if you use nonstick spray Wait until just set before you add the batter to coat the pan. I'm not sure the science behind it, maybe it's a matter of sitting under the pan and praying while reading, but a fresh coat just before adding the batter has given me excellent results.
- Use a nonstick bundt pan. I've found that a nice, heavy nonstick pan, like the Nordic War Pan I linked above, works best. Also, like all nonstick pans, they don't have an infinite lifespan. If you've had your nonstick pan for years and notice some sticking, it may be time to replace the pan. The nonstick coating wears off over time.
More Bundt Cake Recipes You'll Like
description
Perfectly moist with a bright springtime flavor, this cake is great for Easter, but can be enjoyed year-round.
- 3/4 cup Butter, room temperature
- 1 1/2 cups zinc sugar
- Jest of 1 Lemon (approx 1 tbsp)
- 1 (3.4 oz) box instant pistachio pudding
- 1/3 cup vegetable oil
- 4 big egg
- 1 tsp kosher salt
- 4 tsp Baking powder (aluminum-free)
- 2 cups All-purpose flour
- 1 1/4 cups the milk
Icing:
- 1/4 cup Butter, room temperature
- 1 1/2 cups powdered sugar
- 2–3 A tablespoon of freshly squeezed lemon juice
- Optional Garnish: 1/2 cup chopped pistachios
- Preheat oven to 325°F. Generously coat a 10-cup bundt pan with nonstick spray and set aside.
- Attaching your stand mixer to the bowl a Paddle attachment, cream together the butter and sugar for 2 minutes until fluffy. Add the lemon zest and dry pudding mix and continue mixing until combined.
- Add vegetable oil, eggs, salt and baking powder. Blend for 1 minute, scraping down the sides of the bowl as needed.
- Turn the mixer to low and add the flour and milk alternately, beginning and ending with the flour. Once combined, turn the mixer to medium and mix for 30 seconds.
- Pour the batter into the prepared bundt pan and bake for 60-65 minutes, or until an inserted toothpick comes out clean.
- Let the cake cool in the pan for 20 minutes and then let the pan cool completely on a wire rack or cake plate.
- the icing: Place all icing ingredients in the bowl of your stand mixer and mix on medium speed for 2 minutes or until creamy and smooth.
- Spread the icing over the cooled cake and garnish with chopped pistachios.
Comment
Store airtight at room temperature for up to 3 days.
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