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Pistachio Bundt Cake with Vanilla Glaze

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A moist and nutty pistachio bundt cake made with real pistachios and enhanced with a hint of almond, topped with a smooth vanilla glaze for a beautiful and flavorful finish.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup finely ground pistachios
  • 1/2 cup chopped pistachios (optional, for texture)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp milk (for glaze)
  • 1/2 tsp vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to the wet mixture alternately with milk, beginning and ending with flour.
  6. Stir in ground pistachios and chopped pistachios if using.
  7. Pour batter evenly into prepared bundt pan and smooth the top.
  8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. To make glaze: Whisk powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cake.

Notes

  • Use roasted, unsalted pistachios for best flavor.
  • Grind pistachios in a food processor until fine, but not paste-like.
  • Let the glaze set before slicing for a cleaner presentation.
  • Cake can be made a day ahead and stored covered at room temperature.

Nutrition

Find it online: https://tastyera.com/pistachio-bundt-cake-with-vanilla-glaze/