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Meyer Lemon Bundt Cake with Pistachios
A tangy, moist, Meyer lemon Bundt cake that is easy to make and just right for spring. Add the pistachios if you like them.
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
16
servings
Calories
Author
Marye Audet-White
Ingredients
Cake
3
cups
all-purpose flour
1
teaspoon
baking powder
¾
teaspoon
salt
½
teaspoon
ginger
, optional
½
teaspoon
baking soda
2 - 3
Meyer lemons
, zested and juiced (you should have between ¼ and ⅓ cup)
1 ½
cups
sugar
1
cup
unsalted butter
, at room temperature
4
eggs
, at room temperature
¾
cup
buttermilk
½
cup
finely chopped pistachios
, optional
Glaze
1
cup
confectioners’ sugar
1
tablespoons
Meyer lemon juice
2
tablespoons
Meyer lemon
zest
Instructions
Cake
Preheat the oven to 350F.
Grease a 12 cup Bundt pan or spray with cooking spray.
Whisk the flour, baking powder, salt, ginger, and baking soda together.
In the mixing bowl of a stand mixer
cream
the butter until fluffy.
Add the sugar and lemon
zest
and
beat
for 3 minutes on medium speed.
Mix in the lemon juice.
Add the eggs, one at a time, beating well after each.
Alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with flour.
Beat
just until combined – do not over
beat
.
Fold in
the pistachios if you are using them.
Spoon the batter into the Bundt pan.
Bake for 45 to 50 minutes, or until a toothpick inserted halfway between the edge and the center tube comes out clean.
Let the cake cool for 10 minutes.
Turn out and
drizzle
on the glaze while the cake is warm.
Allow the cake to cool completely.
Glaze
Mix the confectioners with the lemon juice and
zest
until it is smooth.
Spoon onto the cake.
If you like your glaze less tangy add a teaspoon of melted butter. You may need to use a little more confectioners to thicken it up.