Name: Lemon Pistachio Cake
Cook time: 60 min
Total time: 2880 min
Ingredients: ½ cup shelled pistachios; 1 ¼ cup milk; 2 ¾ cups flour; 1 ¼ cups shelled pistachios; 2 teaspoon baking powder; ½ teaspoon salt; 2 tbls lemon zest; 1 cup butter; 2 ½ cups sugar; 6 eggs; 1 ½ tbls vanilla bean paste; 3 tbls freshly squeezed lemon juice; 1 cup pistachio milk; ¾ cups plain Greek yogurt; 8 oz cream cheese; 1 cup powdered sugar; zest and juice of 1 lemon; 1 teaspoon lemon extract

Are you in the mood for a delicious and unique dessert that will impress your guests? Look no further than a lemon pistachio cake with cream cheese frosting. This recipe combines the tangy flavors of lemon with the rich, nutty taste of pistachios. The Bundt pan gives the cake a beautiful shape, making it a show-stopping dessert for any occasion. And the creamy and smooth cream cheese frosting is the perfect finishing touch. With just a few simple ingredients and some easy steps, you can create this delectable dessert that is sure to satisfy your sweet tooth. So, let’s get baking!

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Why you will like this cake:

Perfect Flavor Balance: The combination of tangy lemon and rich, nutty pistachios creates a harmonious blend of sweet, tart, and savory that’s both refreshing and indulgent.
Moist and Tender Texture: The use of pistachio milk, Greek yogurt, and butter ensures a cake that’s incredibly moist, with a melt-in-your-mouth crumb.
Visually Stunning: With its vibrant glaze and pistachio-speckled batter, this cake is as beautiful as it is delicious, making it a centerpiece-worthy dessert.

Lemon Pistachio bundt cake with a slice on a plate and lemons — LEMON PISTACHIO BUNDT CAKE

Ingredients you will need to make this lemon pistachio cake:

Pistachios: Provide nutty richness, texture, and flavor, serving as the cake’s signature ingredient.
Milk: Adds moisture and carries the pistachio flavor throughout the batter.
Flour: Gives the cake structure and stability.
Baking Powder: Ensures the cake rises and achieves a light texture.
Salt: Enhances and balances the overall flavors.
Lemon Zest and Juice: Impart bright, tangy citrus notes that contrast and complement the pistachios.
Butter: Adds richness and creates a moist, tender crumb.
Sugar: Sweetens the cake and balances the tartness of the lemon.
Eggs: Provide moisture, structure, and help bind the ingredients.
Vanilla Bean Paste: Enhances flavor with subtle aromatic sweetness.
Greek Yogurt: Contributes tanginess and ensures a moist, tender texture.
Cream Cheese (for glaze): Adds creaminess and a tangy contrast to the cake.
Powdered Sugar (for glaze): Sweetens and thickens the glaze for a smooth finish.
Lemon Zest and Juice (for glaze): Infuse the glaze with bright citrus flavor to tie the elements together.
Lemon Extract (for glaze): Intensifies the zesty lemon profile for a vibrant topping.

Steps to Craft the Lemon Pistachio Cake:

Start by preparing pistachio milk by soaking pistachios in milk overnight to infuse the flavor. Preheat your oven to 350°F (175°C) and prepare a Bundt pan by buttering and flouring it to prevent sticking. Grind pistachios in a food processor until finely ground, creating a flour-like consistency.

In a separate bowl, whisk together the dry ingredients, including flour, ground pistachios, baking powder, salt, and lemon zest. Cream butter and sugar with an electric mixer until light and fluffy, then add eggs one at a time, mixing well after each addition. Stir in vanilla bean paste and freshly squeezed lemon juice.

Blend in Greek yogurt until the mixture is smooth. Gradually incorporate the dry ingredients and pistachio milk, alternating between the two, mixing until just combined. Pour the batter into the prepared Bundt pan, smooth the top, and gently tap the pan to remove air bubbles. Bake the cake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes, then invert it onto a cooling rack to cool completely. While the cake cools, prepare the glaze by whisking together cream cheese, powdered sugar, lemon zest, lemon juice, and lemon extract until smooth. Once the cake is fully cooled, drizzle the glaze over the top, letting it cascade down the sides.

Slice and serve the cake, enjoying its harmonious blend of nutty and citrus flavors.

Storage Instructions:

Store the cake in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
Before serving, allow the cake to come to room temperature for optimal texture and flavor.

This delightful cake is perfect for gatherings or as a special treat, offering a harmonious blend of citrus and nutty flavors.