About the Recipe
There’s something extra special about recipes tied to memories—and this Lemon Pistachio Bundt Cake holds a dear place in mine. It’s inspired by a lemon loaf I first tasted on a trip to Barbados in 2012, made by a kind-hearted woman named Carmen who took care of the apartment we stayed in. Every morning, we’d sit outside with tea, enjoying her homemade lemon cake as the ocean breeze rolled in and birds fluttered by. When we left, she sent me home with the recipe, and ever since, we’ve lovingly called it Carmen’s Lemon Cake.
Recently, I gave it a little twist, combining the bright citrus flavor with one of my favorite ingredients—pistachios. I wasn’t sure how the swap would turn out, but it was magic. The nutty richness of the pistachios pairs beautifully with the lemon, and the result is a tender, not-too-sweet cake that’s perfect with a cup of coffee or tea.
If you love this combination, be sure to try my Pistachio Baked Donuts, which offer a playful take on the same flavor pairing. For something a little different but just as elegant, I recommend my Apricot Almond Madeleines—delicate, buttery, and fruit-kissed. And if rich and chocolatey is more your style, don’t miss my Cacao Spiced Bundt Cake, which leans into deep flavors with a whisper of spice.
Whether you’re baking for brunch, gifting a friend, or simply treating yourself, I hope this cake brings a bit of sunshine and sweetness your way—just like it did for me.
Bright Citrus Flavor: The lemon rind and juice bring a delightful, tangy brightness that perfectly complements the nuttiness of pistachios.
Unique Texture: The pistachio flour adds a light, delicate texture and a mild, nutty taste to the cake.
Creamy Frosting: The tangy cream cheese frosting pairs beautifully with the lemon, enhancing every bite.
Simple Ingredients: Made with pantry basics, this cake is easy to put together without special ingredients.
Perfect for Any Occasion: Its fresh, vibrant flavors make it a versatile dessert for spring and summer gatherings or any celebration.
What You'll Love
1. Can I use salted pistachios for this recipe? Yes, you can, but be mindful of the salt added to the batter. If using salted pistachios, you may want to use only 1/4 teaspoon of salt.
2. Can I substitute pistachio flour with ground pistachios? Absolutely! If you don’t have pistachio flour, simply pulse shelled pistachios in a food processor until finely ground.
3. How can I make the cake extra moist? Ensuring the butter and eggs are at room temperature before mixing helps create a smooth batter that bakes more evenly. You can also add a little extra milk (around a tablespoon) for added moisture.
4. How do I know when the cake is done? Insert a toothpick in the center; if it comes out clean, your cake is ready. Aim for around 30-35 minutes of baking, but check a few minutes early as oven temperatures can vary.
5. Can I make the frosting in advance? Yes! The frosting can be made a day ahead and stored in the refrigerator. Before frosting, allow it to soften slightly at room temperature.
Frequently asked Questions
Ingredients
3/4 cup Pistachio Flour
2 cups All-Purpose Flour
4 Eggs
2/3 cup Unsalted Butter
2 teaspoons Baking Powder
1 cup Milk
2 teaspoons Lemon Juice
2 cup Granulated Sugar
1/4-1/2 teaspoon salt (depending on if you are using salted pistachios or not)
4 tablespoon Lemon Rind (about 4 lemons)
Frosting:
3/4 Block of Cream Cheese
1 1/2 cup Icing Sugar
4 tablespoons Lemon Juice
1/4 cup warm water
1 teaspoon Vanilla Extract
Preparation
If you do not have prepared pistachio flour, begin by pulverizing pistachios into a flour like consistency. Obviously having shelled pistachios makes the job a lot easier. But if you do not have any shelled like the situation I found myself in, you'll have a bit more preparation work to do. You can use salted or unsalted pistachios for this recipe, just adjust your salt accordingly. If you are using salted nuts, only use 1/4 teaspoon of salt.
Next grate your lemons to get that wonderful lemon rind that will bring so much lovely flavor to this cake. In a large bowl, mix together your ground pistachio flour as well as the all-purpose flour. Add in the baking soda and salt. Mix well.
In a separate bowl, combine your softened butter, sugar and eggs. With a handmixer, mix until you get a smooth creamy mixture. Add in the milk bit by bit mixing after each addition. Gradually add the flour mixture into the butter mixture. Again going bit by bit, mixing after every time you add a little more until everything is really well incorporated and smooth.
Now, with a rubber spatula, fold in your lemon rind.
Preheat your oven to 350F and prepare your baking pan.
I like to grease mine with a bit of butter and flour. To do this I either use a scrap of the butter foil or some kitchen towel. I rub a thin layer of butter all over the pan. Make sure to really get in all the nooks and crannies, especially if you are using an intricate bundt pan. The layer does not have to be thick, no chunks. Just enough so that it coats and will allow the flour to stick. Next add a large spoonful of flour to your baking pan and tap and turn it so that the flour coats the butter and your pan now looks powdered. Try not to leave any flour chunks. I like to turn my pan upside down over the sink or garbage and give it a couple of good whacks to make sure that I get rid of any excess flour.
Once your pan is ready to go, pour your lovely batter into the pan. Once filled, I like to tap my pan on the counter a few times to make sure I have gotten the batter down into mold properly. I fill the pan until it is almost up to the edge leaving a little room for it to grow and now spill over. The cake will rise a little when baked.
Once your oven is ready, pop your cake in and let it bake for 1 hour- 1 h 15 minutes.
To check when it is done, I like to insert a skewer stick, if it comes out clean, it is ready. If there is still a little batter that sticks, pop it back in the oven to bake for a few more minutes.
Remove from the oven and let cool in the pan for about 10 minutes.
Next is always the exciting part. Put a plate overtop the opening of your baking pan and flip! Give it a couple of good taps and lift your pan up. Your cake should slide out. If it doesn't, I like to use a small rubber spatula to help 'unglue' the cake from the mold and try again.
Let your cake cool on a wire rack for about an hour or so or until it is relatively at room temperature.
In the meantime, prepare your icing.
Add the cream cheese. icing sugar, lemon juice and vanilla to a food processor if you have one. If you don't, no worries, you can also just put them in a bowl and use your hand mixer.
Mix until blended. Now slowly add a bit of the water bit by bit and mix. Add as much of the water as you want until you achieve your preferred consistency. I like mine to be runny enough so that it is able to run down the cake, but still thick enough for it to feel like a real icing and not just a glaze.
Now comes the fun part. Decorating your beautiful cake. Spoon your icing over the cake top. Put as much or as little as you like. From there, you can sprinkle a little lemon rind and crushed pistachios over top. Or decorate with what you like. Sprinkles, edible flowers, marzipan... anything really. Be creative!
Serve and enjoy!
