Here’s what you will need:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups shelled, roasted pistachios
1 1/2 cups (3 sticks) unsalted butter, softened
2 cups sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
4 eggs
1/4 cup light rum
3 tablespoons pistachios, roughly chopped, for garnish

Lemon Glaze:
3/4 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons water
1/2 teaspoon vanilla extract
Pinch of salt

Lemon Icing:
1 cup confectioner’s sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Begin by preheating your oven to 350 degrees F. Grease and flour a 12-cup Bundt pan and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt, set aside.

In a food processor, pulse the shelled pistachios until finely ground. (They should stick together when pinched.)

Beat the butter and sugar on medium speed with an electric mixer for 3-4 minutes until light and fluffy. Add the ground pistachios, lemon zest, and vanilla. Beat until incorporated. Then beat in the eggs, one at a time. Reduce the speed to low and beat in the flour mixture and rum alternately, ending with the flour until just incorporated. Add the batter to the prepared pan, leveling out the top with the spatula.

Bake for 60-65 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.

In the meantime, prepare your lemon glaze. In a small saucepan simmer sugar, lemon juice, and salt over medium heat until the sugar is dissolved. This will take 2 to 3 minutes. Remove from heat and stir in the vanilla extract. Allow to cool for 10 minutes and then brush the glaze evenly on the cake.

Finally, prepare the lemon icing by whisking together confectioner’s sugar, lemon juice, and vanilla extract. Add more lemon juice, 1 teaspoon at a time, to reach desired consistency. Drizzle over this icing over the Bundt cake and sprinkle it with chopped pistachios.

Posted By at 7:35 PM
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