hello! I made this pistachio bundt cake with lemon glaze and chopped pistachio garnish yesterday as requested by my dad for his birthday 🙂 and he really enjoyed it! he did say that the cake didn’t really taste like pistachio at all, though! so I was wondering what I could do to improve this in the future to make it taste more like pistachio? I will say, I was explicitly instructed to not include any actual pistachio pieces in the cake batter due to texture preferences, so if there are any ideas that would not include that I would greatly appreciate it! I’ve also never had any pistachio flavored desserts before, so I’m not quite sure how it is meant to taste 😅
I will leave the recipe in the comments so that this post isn’t so long! It’s a recipe I got from youtube that I slightly adapted to what I wanted to use, and then I rewrote the instructions to what I exactly did to bake it. I will link that video as well.
by piinkseason
3 Comments
Original recipe is from [Bake That!](https://youtu.be/1DhCb-Sa61A?si=c0T3p7npye1nz0jT) on youtube! I slightly changed the ingredients and order of steps.
Cake ingredients:
1 box of yellow cake mix
2 packages of instant pistachio pudding mix (3.4oz each)
1 1/2 cup of water
4 eggs
1/4 cup of canola oil
1 Tbsp almond extract (I eyeballed this)
To grease the pan:
1Tbsp melted unsalted butter
1Tbsp all purpose flour
1. Crack 4 eggs into a large bowl and mix until all yolks are broken and evenly mixed. Pour 1 1/2 cup of water into the same bowl and mix. Pour 1/4 cup of canola oil and 1 Tbsp of almond extract into the same bowl and mix.
2. In the same bowl, add 1 box of yellow cake mix gradually until it is just mixed, so there is no visible dry cake mix present. Gradually add each package of 3.4oz of instant pistachio pudding mix one at a time until fully incorporated.
3. Grease the entire inside of the bundt pan by brushing 1Tbsp of melted unsalted butter along the inside. To ensure each crevice is covered, use a brush. Then, sprinkle 1Tbsp of all purpose flour all around the inside so that it lightly covers all of the butter.
4. Pour pistachio cake batter into the greased bundt pan. Once all poured, shake the bundt pan side to side so that the batter evenly fills the pan.
5. In a 350°F preheated oven, put your pistachio bundt cake inside and bake for 45-55 minutes, or until a toothpick comes out clean throughout the cake. (Personally, I started with 45minutes and it was still underdone, and even after an additional 5minutes of baking, it was very slightly underdone in some spots. Each oven heats differently, so don’t be afraid to adjust the bake time accordingly!)
6. Once fully baked, take the bundt pan out of the oven and let the cake rest in the pan until it cools down to slightly warm and fully deflates. At this point, transfer it to a cooling rack to let it finish cooling completely. (I didn’t fully pay attention to the time it takes during this process, but my guess is that it took about an hour to cool in the pan and another hour to fully cool on the cooling rack.)
7. Once fully cooled, it is ready to serve! Serve plainly, or add a glaze with any flavor you prefer.
For the glaze:
I eyeballed this part completely, because I have historically struggled with making glazes turn out to the right consistency, and I wanted this one to be solid at room temperature. I would say, start with about two cups of sifted powdered sugar, then very very gradually add drops of lemon juice and mix until it becomes the desired consistency. In order to not make the glaze so strong in flavor, I recommend switching over to milk after you’ve added about a teaspoon of lemon juice. Same process for milk, very very slowly add more until you reach the desired consistency.
Looks beautiful, and I bet tastes great!
You had me at “pistachio”.