Description
Perfectly moist with bright springtime flavors makes this cake excellent for Easter, but also to be enjoyed all year long.
Ingredients
Scale
- 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.
