Pistachio Lemon Bundt Cake is an amazingly tender bundt cake made extra moist with Pistachio Pudding Mix, and topped with a lemon frosting and chopped pistachios!
Why You’ll Love This Pistachio Cake
- Texture! This cake is ULTRA moist due to the packet of dry pudding mix you add right to the batter! Along with flavor, the pudding makes this cake so soft and tender.
- Flavor! Pistachio and lemon pair beautifully. It’s such a bright, Springtime flavor combo which makes it perfect for Easter, St Patrick’s Day, or Mother’s Day!
- Ease! This is a from-scratch cake recipe, but it’s very easy to make, with only about 10 -15 minutes prep time!
- It’s A Stunner! This is such a pretty cake. The pale green color of the cake, topped with the white icing, and chopped pistachios make this the perfect centerpiece for your brunch menu!
Ingredients/What You Need
The full recipe is in the recipe card at the bottom of this post with all the measurements and instructions, so make sure to scroll down for all the details.
- Equipment To Note: Besides a stand mixer, measuring cups/spoons, I use a Nordic Ware Bundt pan that I got on Williams Sonoma, and I will tell you, it’s the best $38 spent ever. In the past I always had problems with my bundt cakes sticking, and this pan perfectly releases the cake every time! You do still need to use coat the pan with nonstick spray, though.
- Butter and Oil: The combination of butter and oil in the cake batter provides a lightness to thje cake using oil, but the flavor from the butter. I always use salted butter in my cake recipes, but you can also use unsalted butter if you prefer.
- Sugars: You will need granulated sugar for the cake, and powdered sugar for the icing.
- Fresh Lemon. You will use the zest of the lemon in the cake batter, and the juice of the lemon in the icing.
- Instant Pistachio Pudding. Make sure you’re using INSTANT pudding mix. You will just add the dry mix right into the batter, which adds flavor and moisture to the cake.
- Eggs. You will use 4 large sized eggs in this cake recipe.
- Dry Ingredients: All purpose flour, kosher salt and aluminum free) baking powder. You will use 4 teaspoons of baking powder in this recipe, which is why I note to make sure you’re using aluminum free. If your baking powder has aluminum it has a tendency to give your baked goods a metallic flavor that is undesirable.
- Milk. You can use 2% milk, whole milk, or even almond milk in this recipe.
- Garnish: I love to top my cake with chopped pistachios and some lemon slices. I think it gives it a very pretty presentation. Some sweet edible flowers on the cake platter would be great too.
Why Add Pudding Mix Into This Pistachio Cake?
Adding pudding into the cake makes the texture so moist and tender. It also adds flavor and a hint of color. I have found that trying to duplicate the pistachio flavor “naturally” is tough, so the pudding adds a nice subtle flavor without being too strong. You can amp up the pistachio flavor with the addition of 1/2 teaspoon of almond extract.
Can You Use Other Pudding Flavors?
Since this is a pistachio cake, using pistachio pudding is kind of a must. But of course The batter for this Pistachio cake is fluffy and crazy delicious, but also not that you don’t HAVE to use Pistachio Pudding. Here are a few other options:
- Lemon
- Vanilla
- Coconut Cream
- Cheesecake
- White Chocolate
How To Keep Your Bundt Cake From Sticking To The Pan
If you’re like me, every time I use my bundt pan I say a little prayer when I invert the pan to release the cake. Too many times I have had my cake stick, which is absolutely heartbreaking after all that work! Here are a few of my tried and true tips to ensure bundt cake success:
- Grease your pan heavily. Whether you use nonstick spray, or a coat of butter/shortening and a dust of flour, make sure you go heavy-handed. You won’t ever be mad you OVER prepped your pan.
- If you’re using nonstick spray I have found that waiting until right before you add the batter to coat the pan seems to help. I’m not sure the science behind this, maybe it’s just a matter of the pray dripping to the bottom of the pan while it sits, but a fresh coat right before adding the batter has given me excellent results.
- Use a nonstick bundt pan. I found that a nice, heavy nonstick pan, like the Nordic Ware pan I linked above works best. Also, like all nonstick pans, they don’t have an infinite lifetime. If you have had your nonstick pan for many years and have noticed some sticking, it might be time to replace the pan. The nonstick coating does wear off over time.
More Bundt Cake Recipes You Will Love
- Coconut Cream Cheese Pound Cake
- Kentucky Butter Cake
- Sour Cream Blueberry Bundt Cake
- Meyer Lemon Bundt Cake
Lemon Pistachio Bundt Cake
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 10 1x
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Description
Perfectly moist with bright springtime flavors makes this cake excellent for Easter, but also to be enjoyed all year long.
Ingredients
- 3/4 cup butter, room temperature
- 1 1/2 cups granulated sugar
- Zest of 1 lemon (about 1 tablespoon)
- 1 (3.4 oz) box Instant Pistachio Pudding
- 1/3 cup vegetable oil
- 4 large eggs
- 1 teaspoon kosher salt
- 4 teaspoons baking powder (aluminum-free)
- 2 cups all-purpose flour
- 1 1/4 cups milk
Icing:
- 1/4 cup butter, room temperature
- 1 1/2 cups powdered Sugar
- 2–3 tablespoons fresh squeezed lemon juice
- Optional Garnish: 1/2 cup chopped pistachios
Instructions
- Preheat the oven to 325°F. Generously coat a 10 cup bundt pan with nonstick spray and set aside.
- 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.
- Add in the vegetable oil, eggs, salt, and baking powder. Mix for 1 minute, scraping the sides of the bowl as necessary.
- 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.
- Pour the batter into the prepared bundt pan and bake for 60-65 minutes, or until an inserted toothpick comes out clean.
- 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.
- Icing: 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.
- Spread the icing on the cooled cake and garnish with chopped pistachios.
Notes
Store airtight for up to 3 days at room temperature.
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The icing. It tastes great, but butter curdles when you add lemon juice. It was NOT pretty. Very disappointing!
Hello,
I would like to make the cake in 8 inch bundt pan.
What changes would I have to make in the recipe ?
Thanks.
I cannot access the recipe directions as there is an error with the Imperial Sugar host. Will you please post the recipe without having to go to the Imperial Sugar site. I would very much like to make this beautiful cake. Thank you!
I assume you add the zest when you add the oil and eggs. That’s what I’m going to do.
That will be fine, yes! I didn’t realize that step was let out of the instructions. I will get it added!
I never tried this recipe before and
after reading this amazing post I think I must give it a try.
I hope I will make them like you.
It looks very yummy.
Thanks for sharing such a delicious recipe with us.
How much lemon zest do you add? It’s not listed…
oh no!! I will get that fixed asap! It’s Zest of 1 lemon, approximately 2 tablespoons
Hi, when I went to the Imperial Sugar site, I noticed your recipe didn’t include the lemon zest you mentioned….can you tell me how much it should have? Thanks! This looks yummy! I also made your kid’s favorite brownies recipe today and they are soooo good!
So sorry about the omission!! oh no!! I will get that fixed asap! It’s Zest of 1 lemon, approximately 2 tablespoons