Pistachio Bundt Cake

Pistachio Bundt Cake

Recipe By: MADE. BY LIA

2 sticks unsalted butter, softened
1 1/2 cup sugar
4 eggs, room temperature
2 tsp vanilla extract
1 tsp almond extract
1 1/4 cup milk, room temperature
2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup chopped pistachios


Preheat oven to 350 degrees

Cream butter & sugar in a mixer fitted with the paddle attachment until light & fluffy.

Add eggs one at a time, scraping down the bowl and mixing well after each addition. Add vanilla & almond extracts.

In a separate bowl, whisk together the flour, baking powder, salt & chopped pistachios (place 1 cup whole pistachios into food processor and pulse or use a knife to finely chop)

Add the dry ingredients and milk to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients.

Add in a drop of green food coloring and mix until all ingredients are combined and batter is smooth.

Pour batter into greased & floured bundt pan& smooth the top with a spatula Place into the oven and bake until cake springs back when lightly touched and is golden brown, approximately 30 minutes. Invert the cake onto a wire wrack, remove the pan and let cool completely before pouring over the glaze.


Honey Orange Glaze

2 cups powdered sugar
Zest and juice from 1/2 an orange
1 Tbsp honey
1 tsp vanilla extract
2 Tbsp heavy cream


Combine all ingredients into a bowl and whisk to combine until a smooth, shiny consistency. If the glaze seems too think, add more cream. You want it to be pourable, not too think & not too thin!

For less mess, transfer the glaze into a measuring cup with a spout. Pour the glaze, slowly, over the top of the cooled cake, letting the glaze run down the sides. Top with chopped pistachios and orange zest.

This is the perfect sweet for St. Patricks Day, any spring event or just because!

Store in an airtight container at room temperature for up to 4 days. Enjoy!