Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups shelled roasted pistachios
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 4 eggs
- 1/4 cup light rum
- Lemon Glaze:
- 3/4 cup sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Lemon Icing:
- 1 cup confectioner’s sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 3 tablespoons roughly chopped pistachios for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Pulse shelled pistachios in a food processor until finely ground.
- Using an electric mixer, beat butter and sugar on medium speed for 3–4 minutes until light and fluffy. Add ground pistachios, lemon zest, and vanilla; beat until combined.
- Beat in eggs one at a time. Reduce mixer speed to low and alternately add flour mixture and rum, ending with flour, until just combined.
- Pour batter into prepared Bundt pan and level the top with a spatula.
- Bake 60–65 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack 15–20 minutes, then invert to cool completely.
- For the glaze, simmer sugar, lemon juice, water, and salt in a small saucepan over medium heat until sugar dissolves (2–3 minutes). Remove from heat, stir in vanilla, and let cool 10 minutes. Brush glaze evenly over cooled cake.
- For the icing, whisk together confectioner’s sugar, lemon juice, and vanilla. Adjust consistency with extra lemon juice 1 teaspoon at a time. Drizzle over cake and sprinkle with chopped pistachios.
Notes
- Substitute light rum with lemon simple syrup for a non-alcoholic version.
- Swap pistachios for almonds or walnuts for different nut flavor.
- Add 1 teaspoon almond extract to batter for extra depth.
- Mix in 1/2 cup white chocolate chips for a sweeter variation.
- Store cake in airtight container at room temperature up to 3 days or refrigerate up to 1 week.
- Freeze cooled cake wrapped tightly for up to 2 months; thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 90 mg
