Moist Pistachio Bundt Cake Recipe with Lime Glaze
Vibrant, nutty, and impossibly moist, this pistachio bundt cake uses instant pistachio pudding and Greek yogurt for a tender crumb that stays fresh for days. Finished with a zesty lime glaze and optional whipped ricotta, it’s nostalgic comfort with a gourmet twist.
Equipment
- 10–12 cup Bundt pan
- Mixing bowls
- Whisk
- Stand mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Wire rack
- Food processor (for ricotta)
Ingredients
For the Cake
- nonstick cooking spray (or neutral oil for greasing)
- 2 3/4 cups all-purpose flour (351 g)
- 3.4 oz instant pistachio pudding mix
- 1 tbsp + 1 tsp baking powder
- 3/4 + 1 tbsp whole milk (195 ml total) room temperature
- 3/4 cup + 2 tbsp full-fat plain Greek yogurt (205 g)
- 1 tbsp vanilla bean paste or vanilla extract
- 9 large egg whites room temperature
- 1 tsp kosher salt Diamond Crystal preferred
- 2 1/2 cups + 2 tbsp granulated sugar (528 g)
- 1 1/4 cups canola oil (300 ml)
- 2/3 cup shelled pistachios coarsely chopped (85 g)
Whipped Ricotta
- 1 1/3 cups whole-milk ricotta (328 g); strain if very wet
- 1/4 cup heavy whipping cream (60 ml)
- 2/3 cup confectioners’ sugar sifted (68 g)
- 1 tsp vanilla bean paste or vanilla extract
- 2 tsp olive oil
- kosher salt pinch
For the Lime Glaze & Finish
- 2 1/4 cups confectioners’ sugar sifted (230 g)
- 1/4 cup fresh lime juice (~60 ml)
- 1/2 cup roasted pistachios chopped (64 g)
- flaky sea salt pinch, for garnish
Instructions
- Prep: Heat oven to 350°F (175°C). Generously coat a 10–12 cup Bundt pan with nonstick spray or oil, including the center tube.
- Dry mix: In a bowl, whisk flour, pistachio pudding mix, and baking powder until evenly combined.
- Wet mix: In a large bowl, whisk milk, Greek yogurt, vanilla, egg whites, salt, sugar, and canola oil until smooth and emulsified.
- Batter: Fold dry ingredients into wet just until no flour streaks remain; do not overmix. Gently fold in chopped pistachios. Transfer to the prepared pan; tap firmly to release air bubbles.
- Bake: 55–65 minutes, until a tester comes out with a few moist crumbs. Cool 10 minutes in pan, then invert onto a wire rack and cool completely (about 60 minutes).
- Whipped Ricotta: In a processor or mixer, whip ricotta, cream, confectioners’ sugar, vanilla, olive oil, and a pinch of salt until light and silky. Chill until serving. (Strain ricotta first if very wet.)
- Lime glaze: Whisk confectioners’ sugar with lime juice to a thick, pourable glaze; adjust with more sugar or juice as needed.
- Finish: Drizzle glaze over cooled cake. Dollop or serve whipped ricotta on the side. Sprinkle with roasted pistachios and a pinch of flaky sea salt. Slice and enjoy.
Notes
For an even greener hue, add a drop or two of natural green food coloring (optional). To prevent sticking, chill the inverted cake for 10 minutes before glazing. Cake stays moist for 3–4 days, covered at room temp; refrigerate ricotta topping separately.