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Lemon Pistachio Bundt Cake on a cake stand.

Lemon Pistachio Bundt Cake

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A moist lemon pistachio Bundt cake with bright citrus flavor and subtle nutty richness. Not overly sweet, elegant, and perfect with coffee or tea.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 Slices
Course: Dessert, Snack, Tea Time

Ingredients
  

Cake
  • ¾ cup unsalted butter softened (170 g)
  • 2 cups granulated sugar 400 g
  • 4 large eggs room temperature
  • 1 cup milk 240 ml
  • 2 cups all-purpose flour 250 g
  • ¾ cup pistachio flour 90 g
  • 2 tsp baking powder
  • ¼ –½ tsp salt depending on pistachio saltiness
  • 4 tbsp lemon zest from about 4 lemons
  • 2 tsp lemon juice
Lemon Cream Cheese Frosting
  • ¾ block cream cheese softened (about 190 g)
  • 1½ cups icing sugar 180 g
  • 4 tbsp lemon juice
  • ¼ cup warm water 60 ml, added gradually
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Generously grease a Bundt pan, making sure to get into all the grooves.
  2. If using whole pistachios, grind them finely in a food processor to make pistachio flour. Zest the lemons and set aside.
  3. In a large bowl, whisk together the pistachio flour, all-purpose flour, baking powder, and salt.
  4. In a separate bowl, beat the butter and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
  5. Gradually add the milk, mixing until fully incorporated.
  6. Slowly add the flour mixture to the wet ingredients, mixing bit by bit until the batter is smooth.
  7. Fold in the lemon zest and lemon juice.
  8. Pour the batter into the prepared Bundt pan and smooth the top.
  9. Bake for 60–75 minutes, or until a skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
  11. To make the frosting, beat the cream cheese until smooth. Add the icing sugar, lemon juice, and vanilla. Gradually add warm water until you reach a pourable but creamy consistency.
  12. Drizzle the frosting over the cooled cake and let it set before slicing.

Notes

  • Finely ground pistachios give the best texture and flavor.
  • Let the cake cool completely before frosting to avoid melting the icing.
  • This cake tastes even better the next day as the flavors mellow and deepen.
  • If you don’t have a Bundt pan, bake in two loaf pans and start checking for doneness at 45–55 minutes.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

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