Skip to content
Advertisements

Pistachio-Lemon Bundt Cake

Ingredients

  • 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)
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: