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Pistachio Lemon Bundt Cake

we found this beautiful cake at


Pistachio Lemon Bundt Cake

3/4 cup unsalted butter, room temperature

1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar

Zest of 1 lemon, approximately 2 tablespoons

1 (3.4 oz) box Instant Pistachio Pudding

1/3 cup vegetable oil

4 eggs

1 teaspoon kosher salt

4 teaspoons baking powder

2 cups all-purpose flour*

1 1/4 cups milk


1/4 cup unsalted butter, room temperature

1 1/2 cups Imperial Sugar Confectioners Powdered Sugar

2-3 tablespoons fresh squeezed lemon juice

Optional 1/2 cup chopped pistachios to garnish


Preheat oven to 325°F. Generously coat a 10 cup bundt pan with nonstick spray and set aside

In bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar together for 2 minutes until fluffy. Add pudding mix and mix until incorporated

Add vegetable oil, eggs, salt, and baking powder. Mix for 1 minute, scraping sides of bowl as necessary

Turn mixer to low and add flour and milk in alternating additions, beginning and ending with flour. Once incorporated, turn mixer to medium and mix for 30 seconds

Pour batter into prepared bundt pan and bake for 60-65 minutes, or until an inserted toothpick comes out clean

Allow cake to cool in pan for 20 minutes, and then invert pan onto a wire rack or cake plate to cool completely

To prepare icing, place all ingredients in bowl of a stand mixer and mix on medium speed for 2 minutes, or until creamy and smooth

Spread frosting on cooled cake and garnish with chopped pistachios

Can be stored airtight for up to 3 days at room temperature

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