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Lemon Pistachio Cake | Cookies and Cups

Pistachio Lemon Bundt Cake is an amazingly tender bundt cake made further moist with Pistachio Pudding Combine, and topped with a lemon frosting and chopped pistachios!

This pisatchio lemon bundt cake recipe is easy and delcious

Why You’ll Love This Pistachio Cake

  • Texture! This cake is ULTRA moist because of the packet of dry pudding combine you add proper to the batter! Together with taste, the pudding makes this cake so smooth and tender.
  • Taste! Pistachio and lemon pair fantastically. It’s such a shiny, Springtime taste combo which makes it good for Easter, St Patrick’s Day, or Mom’s Day!
  • Ease! This can be a from-scratch cake recipe, but it surely’s very simple to make, with solely about 10 -Quarter-hour prep time!
  • It’s A Stunner! That is such a fairly cake. The pale inexperienced colour of the cake, topped with the white icing, and chopped pistachios make this the proper centerpiece in your brunch menu!

Elements/What You Want

The total recipe is within the recipe card on the backside of this publish with all of the measurements and directions, so ensure that to scroll down for all the small print.

  • Tools To Notice: Moreover a stand mixer, measuring cups/spoons, I exploit a Nordic Ware Bundt pan that I acquired on Williams Sonoma, and I’ll let you know, it’s the perfect $38 spent ever. Previously I at all times had issues with my bundt muffins sticking, and this pan completely releases the cake each time! You do nonetheless want to make use of coat the pan with nonstick spray, although.
  • Butter and Oil: The mix of butter and oil within the cake batter offers a lightness to thje cake utilizing oil, however the taste from the butter. I at all times use salted butter in my cake recipes, however you can even use unsalted butter in the event you desire.
  • Sugars: You have to granulated sugar for the cake, and powdered sugar for the icing.
  • Recent Lemon. You’ll use the zest of the lemon within the cake batter, and the juice of the lemon within the icing.
  • Instantaneous Pistachio Pudding. Ensure you’re utilizing INSTANT pudding combine. You’ll simply add the dry combine proper into the batter, which provides taste and moisture to the cake.
  • Eggs. You’ll use 4 massive sized eggs on this cake recipe.
  • Dry Elements: All function flour, kosher salt and aluminum free) baking powder. You’ll use 4 teaspoons of baking powder on this recipe, which is why I notice to be sure you’re utilizing aluminum free. In case your baking powder has aluminum it tends to provide your baked items a metallic taste that’s undesirable.
  • Milk. You should use 2% milk, entire milk, and even almond milk on this recipe.
  • Garnish: I like to prime my cake with chopped pistachios and a few lemon slices. I feel it provides it a really fairly presentation. Some candy edible flowers on the cake platter can be nice too.
Pistachio Lemon Bundt Cake

Why Add Pudding Combine Into This Pistachio Cake?

Including pudding into the cake makes the feel so moist and tender. It additionally provides taste and a touch of colour. I’ve discovered that attempting to duplicate the pistachio taste “naturally” is hard, so the pudding provides a pleasant refined taste with out being too robust. You’ll be able to amp up the pistachio taste with the addition of 1/2 teaspoon of almond extract.

Can You Use Different Pudding Flavors?

Since this can be a pistachio cake, utilizing pistachio pudding is sort of a should. However in fact The batter for this Pistachio cake is fluffy and loopy scrumptious, but in addition not that you just don’t HAVE to make use of Pistachio Pudding. Listed below are a number of different choices:

  • Lemon
  • Vanilla
  • Coconut Cream
  • Cheesecake
  • White Chocolate
Pistachio Lemon Bundt Cake is an easy bundt cake recipe

How To Maintain Your Bundt Cake From Sticking To The Pan

When you’re like me, each time I exploit my bundt pan I say somewhat prayer after I invert the pan to launch the cake. Too many instances I’ve had my cake stick, which is totally heartbreaking in any case that work! Listed below are a number of of my tried and true suggestions to make sure bundt cake success:

  • Grease your pan closely. Whether or not you employ nonstick spray, or a coat of butter/shortening and a mud of flour, be sure you go heavy-handed. You gained’t ever be mad you OVER prepped your pan.
  • When you’re utilizing nonstick spray I’ve discovered that ready till proper earlier than you add the batter to coat the pan appears to assist. I’m unsure the science behind this, possibly it’s only a matter of the pray dripping to the underside of the pan whereas it sits, however a recent coat proper earlier than including the batter has given me wonderful outcomes.
  • Use a nonstick bundt pan. I discovered {that a} good, heavy nonstick pan, just like the Nordic Ware pan I linked above works finest. Additionally, like all nonstick pans, they don’t have an infinite lifetime. When you’ve got had your nonstick pan for a few years and have seen some sticking, it is perhaps time to interchange the pan. The nonstick coating does put on off over time.

Extra Bundt Cake Recipes You Will Love


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Completely moist with shiny springtime flavors makes this cake wonderful for Easter, but in addition to be loved all 12 months lengthy. 

  • 3/4 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • Zest of 1 lemon (about 1 tablespoon)
  • 1 (3.4 oz) field Instantaneous Pistachio Pudding
  • 1/3 cup vegetable oil
  • 4 massive eggs
  • 1 teaspoon kosher salt
  • 4 teaspoons baking powder (aluminum-free)
  • 2 cups all-purpose flour
  • 1 1/4 cups milk


  • 1/4 cup butter, room temperature
  • 1 1/2 cups powdered Sugar
  • 23 tablespoons recent squeezed lemon juice
  • Elective  Garnish: 1/2 cup chopped pistachios

  1. Preheat the oven to 325°F. Generously coat a ten cup bundt pan with nonstick spray and put aside.
  2. Within the bowl of your stand mixer fitted with a paddle attachment, combine the butter and sugar collectively for two minutes till fluffy. Add the lemon zest and dry pudding combine and proceed mixing till integrated.
  3. Add within the vegetable oil, eggs, salt, and baking powder. Combine for 1 minute, scraping the perimeters of the bowl as essential.
  4. Flip the mixer to low and add within the flour and milk in alternating additions, starting and ending with flour. As soon as integrated, flip the mixer to medium and blend for 30 seconds.
  5. Pour the batter into the ready bundt pan and bake for 60-65 minutes, or till an inserted toothpick comes out clear.
  6. Enable the cake to chill within the pan for 20 minutes, after which invert the pan onto a wire rack or cake plate to chill fully.
  7. Icing:  Place all of the icing elements within the bowl of your stand mixer and blend on medium velocity for two minutes, or till creamy and easy.
  8. Unfold the icing on the cooled cake and garnish with chopped pistachios.


Retailer hermetic for as much as 3 days at room temperature.

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