Lemon Pistachio Cake
I was looking in my cupboard chocolate pudding mix and all I had was Lemon and Pistachio. I thought "why not!" I'll even bet that you could use a lemon infused vodka for the vodka.. Hmmm, That sounds like I should give it a try.
Anyway, I tryed it out on a bunch of high school kids. They loved it, but then again they were teenagers. Better yet the staff was scraping up the crumbs. That's my indicator of a good recipe. When it is all gone.
How to Make Lemon Pistachio Cake
- Pre-heat oven to 325 degrees. Spray Bundt pan with non stick cake release or grease and flour. Place all ingredients in mixer bowl and mix on low speed for 1 minute or until all ingredients are incorporated. Increase speed to medium and let mix for 2 minutes. Pour into Bundt pan and tap pan on counter to release air bubble in mix. Bake a 325 for approximately 50 to 55 minutes. Allow cake to rest on cooling rack for 10 minutes. Turn out onto serving plate. Cover and Place in Freezer until completely frozen. (You won’t believe how moist this makes a cake!)
- Lemon Glaze
1/2 c. powdered sugar
3 tsp. lemon juice
2 tbsp. butter softened
Zest of one lemon
Mix all ingredients in mixer and mix at medium speed until smooth. Adjust consistency if too thick with water, 1 tsp. at a time. You should be able to drizzle on with a spoon. Drizzle onto frozen cake. Allow glazed cake to sit covered at room temperature for 1 hour before serving.
(This goes wonderfully with lemon sherbet)