Dessertscookiesandcups3.0
Pistachio Bundt Cake
This pistachio bundt cake with creamy lemon frosting is perfectly moist, with bright springtime flavors that make this a perfect dessert for Easter!
👥 10 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Preheat the oven to 325°F. Generously coat a 10 cup bundt pan with nonstick spray and set aside.
2
In the bowl of your stand mixer fitted with a paddle attachment, mix the butter and sugar together for ⏱️ 2 minutes until fluffy. Add the lemon zest and dry pudding mix and continue mixing until incorporated.
3
Add in the vegetable oil, eggs, salt, and baking powder. Mix for ⏱️ 1 minute, scraping the sides of the bowl as necessary.
large eggs4baking powder (aluminum-free)4 teaspoons
4
Turn the mixer to low and add in the flour and milk in alternating additions, beginning and ending with flour. Once incorporated, turn the mixer to medium and mix for ⏱️ 30 seconds.
5
Pour the batter into the prepared bundt pan and bake for ⏱️ 60-65 minutes, or until an inserted toothpick comes out clean.
6
Allow the cake to cool in the pan for ⏱️ 20 minutes, and then invert the pan onto a wire rack or cake plate to cool completely.
7
Icing
8
: Place all the icing ingredients in the bowl of your stand mixer and mix on medium speed for ⏱️ 2 minutes, or until creamy and smooth.
9
Spread the icing on the cooled cake and garnish with chopped pistachios.
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