Pistachio-Lemon Bundt Cake


  • Baking spray, for pan
  • 3 c. all-purpose flour, spooned and leveled, plus more for the pan
  • 1/2 tsp. Kosher salt
  • 2 c. shelled roasted pistachios
  • 1 1/2 c. (3 sticks) unsalted butter, at room temperature
  • 2 c. sugar
  • 1 tbsp. lemon zest
  • 1 tsp. pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/4 c. light rum
  • Lemon Glaze (recipe link below)

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