Why You’ll Love This Pistachio Cake
Texture! This cake is ULTRA moist due to the packet of dry pudding mix you add right to the batter! Along with flavor, the pudding makes this cake so soft and tender. Flavor! Pistachio and lemon pair beautifully. It’s such a bright, Springtime flavor combo which makes it perfect for Easter, St Patrick’s Day, or Mother’s Day! Ease! This is a from-scratch cake recipe, but it’s very easy to make, with only about 10 -15 minutes prep time! It’s A Stunner! This is such a pretty cake. The pale green color of the cake, topped with the white icing, and chopped pistachios make this the perfect centerpiece for your brunch menu!
Ingredients/What You Need
The full recipe is in the recipe card at the bottom of this post with all the measurements and instructions, so make sure to scroll down for all the details.
Why You’ll Love This Pistachio CakeIngredients/What You NeedWhy Add Pudding Mix Into This Pistachio Cake?Can You Use Other Pudding Flavors?How To Keep Your Bundt Cake From Sticking To The PanMore Bundt Cake Recipes You Will LoveGet the Recipe
Equipment To Note: Besides a stand mixer, measuring cups/spoons, I use a Nordic Ware Bundt pan that I got on Williams Sonoma, and I will tell you, it’s the best $38 spent ever. In the past I always had problems with my bundt cakes sticking, and this pan perfectly releases the cake every time! You do still need to use coat the pan with nonstick spray, though. Butter and Oil: The combination of butter and oil in the cake batter provides a lightness to thje cake using oil, but the flavor from the butter. I always use salted butter in my cake recipes, but you can also use unsalted butter if you prefer. Sugars: You will need granulated sugar for the cake, and powdered sugar for the icing. Fresh Lemon. You will use the zest of the lemon in the cake batter, and the juice of the lemon in the icing. Instant Pistachio Pudding. Make sure you’re using INSTANT pudding mix. You will just add the dry mix right into the batter, which adds flavor and moisture to the cake. Eggs. You will use 4 large sized eggs in this cake recipe. Dry Ingredients: All purpose flour, kosher salt and aluminum free) baking powder. You will use 4 teaspoons of baking powder in this recipe, which is why I note to make sure you’re using aluminum free. If your baking powder has aluminum it has a tendency to give your baked goods a metallic flavor that is undesirable. Milk. You can use 2% milk, whole milk, or even almond milk in this recipe. Garnish: I love to top my cake with chopped pistachios and some lemon slices. I think it gives it a very pretty presentation. Some sweet edible flowers on the cake platter would be great too.
Why Add Pudding Mix Into This Pistachio Cake?
Adding pudding into the cake makes the texture so moist and tender. It also adds flavor and a hint of color. I have found that trying to duplicate the pistachio flavor “naturally” is tough, so the pudding adds a nice subtle flavor without being too strong. You can amp up the pistachio flavor with the addition of 1/2 teaspoon of almond extract.
Can You Use Other Pudding Flavors?
Since this is a pistachio cake, using pistachio pudding is kind of a must. But of course The batter for this Pistachio cake is fluffy and crazy delicious, but also not that you don’t HAVE to use Pistachio Pudding. Here are a few other options:
Lemon Vanilla Coconut Cream Cheesecake White Chocolate
How To Keep Your Bundt Cake From Sticking To The Pan
If you’re like me, every time I use my bundt pan I say a little prayer when I invert the pan to release the cake. Too many times I have had my cake stick, which is absolutely heartbreaking after all that work! Here are a few of my tried and true tips to ensure bundt cake success:
Grease your pan heavily. Whether you use nonstick spray, or a coat of butter/shortening and a dust of flour, make sure you go heavy-handed. You won’t ever be mad you OVER prepped your pan. If you’re using nonstick spray I have found that waiting until right before you add the batter to coat the pan seems to help. I’m not sure the science behind this, maybe it’s just a matter of the pray dripping to the bottom of the pan while it sits, but a fresh coat right before adding the batter has given me excellent results. Use a nonstick bundt pan. I found that a nice, heavy nonstick pan, like the Nordic Ware pan I linked above works best. Also, like all nonstick pans, they don’t have an infinite lifetime. If you have had your nonstick pan for many years and have noticed some sticking, it might be time to replace the pan. The nonstick coating does wear off over time.
More Bundt Cake Recipes You Will Love
Coconut Cream Cheese Pound Cake Kentucky Butter Cake Sour Cream Blueberry Bundt Cake Meyer Lemon Bundt Cake
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1/4 cup butter, room temperature 1 1/2 cups powdered Sugar 2–3 tablespoons fresh squeezed lemon juice Optional Garnish: 1/2 cup chopped pistachios
