Pistachio Lemon Bundt Cake

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5 from 3 votes

Pistachio Lemon Bundt Cake

Soft and buttery pistachio cake layers, topped with a creamy lemon cream cheese glaze

Course Dessert

Cuisine Cake

Keyword bundt cake, pistachio, cream cheese glaze

Prep Time 10

Cook Time 55

Total Time 1 25

Servings people

Calories 426kcal

Author Molly Murphy

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

US Customary - Metric

Instructions

For the Bundt Cake

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
In a medium size bowl whisk the flour, baking powder, salt
1 teaspoon salt, 3 cups cake flour, 1 tablespoon baking powder
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.
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
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
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.
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

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
When you are ready, pour over the bundt cake. Garnish with crushed pistachios and lemon zest

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