Pistachio Bundt Cake with Cream Cheese Glaze
Servings 8
This moist and delicious pistachio bundt cake is made 100% from scratch. It's colored and flavored with ground pistachios alongside a little bit of lemon and vanilla. This particular recipe is for a 6-cup bundt cake pan, but can easily be doubled for a larger pan.
Ingredients
Pistachio Cake
- 1 cup unsalted, shelled pistachios
- ½ cup (one stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 tbsp light brown sugar
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- ¾ tsp vanilla extract
- 1 tsp fresh lemon zest
- ⅓ cup whole milk
- ⅓ cup sour cream or Greek yogurt
- 1⅓ cup all-purpose flour
- ½ tsp fine kosher salt, reduce if using salted pistachios
- ½ tsp baking powder
- ½ tsp baking soda
Cream Cheese Glaze
- 3 oz plain cream cheese (from a block), softened
- 1 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1½ tbsp whole milk
- ½ tsp vanilla extract
- pinch of salt
- a little bit of lemon zest
Instructions
- Dump the pistachios into a food processor and chop them until they are very fine, with mostly no large pieces. Reference the picture in the post above to see how ground down they should be.
- Preheat the oven to 350°F
- Stir the milk and sour cream (or yogurt) together in a small cup and microwave them for 10-15 seconds to bring them to room temperature. Then stir in the lemon zest.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium-high speed for 3 minutes. Scrape down the sides of the bowl and add the egg, egg white, and vanilla. Then continue beating on medium-high for another 3 minutes, until the mixture is light and fluffy.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, and ⅔ cup of the chopped pistachios. Reserve remaining pistachios for garnishing.
- Turn your mixer on the lowest setting possible and add in ⅓ of the flour, then slowly stream in all of the milk/yogurt, and lastly the remaining flour. Once you've added the last of the flour, paddle for 5-10 seconds seconds, then turn off your mixer and finish folding the batter by hand until the flour is just combined. This will prevent any over-mixing. The batter will be thick.
- Grease your bundt pan with shortening and a dusting of flour. Pour the batter in and then bake for 30-35 minutes, or until the cake is fully set. If baking in a 10-cup bundt pan, increase the time to 55-65 minutes.
- Once the cake is done and out of the oven, let it rest in the pan for 10-15 minutes before turning it over onto a cooling rack.
- To make the glaze, start by whisking the cream cheese and butter together--this may be a little difficult to do a first but just just a lot of force. Then, add the powdered sugar, milk, vanilla, salt, and lemon zest. Continue whisking until the mixture is smooth.
- Pour the glaze over a completely cool bundt cake. Garnish with remaining pistachios. Enjoy!
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