Pistachio Lime Bundt Cake
By Swapna Sachdev, @dreamybaker
Pistachio Lime Bundt Cake
By Swapna Sachdev, @dreamybaker
- 2 ½ cups all-purpose flour
- 1 ½ cups white sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter, at room temperature
- 1 cup shelled unsalted pistachios
- 4 eggs, at room temperature
- ½ tsp pistachio or almond extract
- 1 cup sour cream
- 1/8 cup milk
- ¼ tsp salt
For the Glaze:
- 1 ½ cups confectioners’ sugar
- Juice of two limes
- 1 tbsp light corn syrup
- 1/3 cup chopped pistachios
Using a food processor, pulse the pistachios ½ cup at a time until finely ground.
Preheat the oven to 350F/180C and liberally butter and flour a 12 cup Bundt pan.
In a small bowl whisk together the flour, ground pistachios, baking powder, baking soda and salt. Set Aside
Beat the butter and sugar on medium speed with an electric mixer for 3-4 minutes until light and fluffy.
Beat in the eggs, one at a time for 4-5 mins until they are well combined. Reduce the speed to low and beat in the flour mixture and sour cream/milk alternately, ending with the flour until just incorporated. Add the batter to the prepared pan, leveling out the top with the spatula.
Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15-20 minutes; then invert the cake onto the rack to cool completely.
Make the lime glaze by whisking together confectioner’s sugar, lime juice, and corn syrup, Adding the lime juice, 1 teaspoon at a time, to reach desired consistency. Drizzle this icing over the Bundt cake and sprinkle it with chopped pistachios. Enjoy!
Preheat the oven to 350F/180C and liberally butter and flour a 12 cup Bundt pan.
In a small bowl whisk together the flour, ground pistachios, baking powder, baking soda and salt. Set Aside
Beat the butter and sugar on medium speed with an electric mixer for 3-4 minutes until light and fluffy.
Beat in the eggs, one at a time for 4-5 mins until they are well combined. Reduce the speed to low and beat in the flour mixture and sour cream/milk alternately, ending with the flour until just incorporated. Add the batter to the prepared pan, leveling out the top with the spatula.
Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15-20 minutes; then invert the cake onto the rack to cool completely.
Make the lime glaze by whisking together confectioner’s sugar, lime juice, and corn syrup, Adding the lime juice, 1 teaspoon at a time, to reach desired consistency. Drizzle this icing over the Bundt cake and sprinkle it with chopped pistachios. Enjoy!