About the Recipe
This cake is a beautifully moist and tangy winner, offering everything you want in a dessert and more — and it’s dairy-free! It can be baked in any Bundt pan of your choice; mine is available in my Amazon Storefront. You can also make it into muffins for a delightful variation.
Ingredients
Ingredients:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar (122 grams)
- 1 cup olive oil (250ml)
- 3/4 cup fresh lemon juice (180ml)
- 3/4 cup water (180ml)
- 2 cups all-purpose flour (280 grams)
- 1 package (80 grams or 3/4 cup) vanilla instant pudding (Osem brand or any brand)
- 1 tbsp baking powder (10 grams)
- 1 cup crushed pistachios
- Zest from one lemon
Lemon Icing:
- 1.5 cups powdered sugar (confectioners sugar)
- 1/4 cup fresh lemon juice
For Garnishing:
- Extra crushed pistachios and lemon zest
Amazon Storefront: https://www.amazon.com/shop/sivanskitchen
Preparation
Directions:
1. Preheat Oven:
- Preheat your oven to 350°F (175°C).
2. Prepare Wet Ingredients:
- In a mixing bowl, whisk the eggs. Gradually add in the granulated sugar, olive oil, fresh lemon juice, and water while whisking continuously.
3. Prepare Dry Ingredients:
- Sift together the all-purpose flour, baking powder, and vanilla instant pudding powder.
4. Combine Batter:
- Add the dry ingredients to the wet mixture. Mix until well combined. Stir in the crushed pistachios and lemon zest, ensuring a smooth batter.
5. Prepare Bundt Pan:
- Generously spray a Bundt pan with cooking spray. Pour the batter into the pan, tapping it lightly twice to release any air pockets.
6. Bake:
- Bake in the preheated oven at 350°F (175°C) for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Prepare Lemon Icing:
- While the cake is baking, prepare the lemon icing by mixing powdered sugar with fresh lemon juice until smooth. Cover and set aside until ready to use.
8. Cool and Decorate:
- Once the cake is fully cooled, drizzle the lemon icing over the cake. Sprinkle with crushed pistachios and lemon zest for garnish.
9. Storage:
- For best results, store the cake in the refrigerator. It can also be frozen. Enjoy within four days if kept at room temperature.
10. Enjoy:
- Slice and enjoy this delightful lemon pistachio Bundt cake!
Instagram Reel: