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Lemon Pistachio Bundt Cake
This Lemon Pistachio Bundt Cake recipe is made completely from scratch. It’s dense, buttery, and packed with pistachios and zesty lemon flavor.
3
222
1
526
CALORIES
$0.73
PER SERVING
Ingredients
17 INGREDIENTS
16 SERVINGS
1/4 cup unsalted butter
1 1/2 cups granulated sugar
3 tbsp lemon juice
1 cup buttermilk
1 1/2 cups unsalted butter
1 1/2 cups shelled pistachios
1/4 tsp vanilla extract
1 tbsp lemon zest
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp ground cardamom
1 pinch salt
1 1/2 cups powdered sugar
1/4 cup pistachios
roughly chopped
3 cups cake flour
5 large eggs
Directions
18 STEPS
View Directions on Food, Folks, and Fun
Health Info
Macros
60g
CARBS
29g
FAT
7g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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Lemon Bundt Cake
Frequently Asked Questions
What is a Lemon Bundt Cake?
What ingredients do I need to make a Lemon Bundt Cake?
Do I need any special equipment to make a Lemon Bundt Cake?
Can I substitute any ingredients in a Lemon Bundt Cake recipe?
How can I adjust the consistency of the batter if it's too thick or thin?
What are some common mistakes to avoid when making a Lemon Bundt Cake?
How should I store any leftover Lemon Bundt Cake?
Can I make a Lemon Bundt Cake in advance for a party?
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