Pistachio-Lemon Bundt Cake

By Emily Nabors HallPublished: Feb 25, 2016

Brian Woodcock

Yields:

15 - 20 serving(s)

Prep Time:

20 mins

Total Time:

2 hrs

This is what they mean when they talk about "sweet greens," right?

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Ingredients

1. Step 1Preheat oven to 350 degrees F. Generously grease and flour a 12-cup Bundt pan. Whisk together flour and salt in a bowl.
2. Step 2Pulse pistachios in a food processor until very finely ground (they should cling together when pinched), 15 to 20 times.
3. Step 3Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add pistachios, lemon zest, and vanilla and beat until well blended. Add eggs, one at a time, beating to incorporate after each addition. Reduce speed to low and beat in flour mixture and rum alternately, starting and ending with flour mixture, just until flour is incorporated. Scoop batter into prepared pan.
4. Step 4Bake, until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Cool in pan on a wire rack for 20 minutes, then invert onto rack to cool completely.
5. Step 5Brush cake with warm Lemon Glaze.