Pistachio Bundt Cake

This moist Pistachio Bundt Cake is made with roasted pistachios, pistachio paste, and almond meal for plenty of real pistachio flavor. Sour cream keeps the crumb soft and moist, and a thick vanilla glaze finishes the cake beautifully.

Pistachio feels like it’s everywhere lately, which is funny because I don’t remember it being nearly this popular when I was growing up. I’m not complaining, though!

Pistachio can be a surprisingly hard flavor to carry through an entire cake. A handful of chopped nuts adds texture, but not necessarily enough flavor to make the whole cake taste distinctly like pistachio.

This Pistachio Bundt Cake solves that problem by using pistachios three ways: ground roasted pistachios in the batter, pistachio paste for concentrated flavor, and chopped pistachios on top.

And yes, that’s a lot of pistachio. That’s the point.

Sour cream and almond flour keep the crumb soft and moist, while a little lemon zest adds just enough brightness to balance all those rich, nutty flavors.

Finish it with a thick glaze and even more chopped pistachios, and you have a cake that tastes unmistakably like pistachio from the first bite to the last.

Because if pistachio is in the name, you shouldn’t have to go looking for it.