Pistachio-Lemon Bundt Cake

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cup All-purpose flour
  • 1/2 tsp Kosher salt
  • 1 Lemon glaze
  • 2 cup Sugar
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 Baking spray

• Nuts & Seeds

  • 2 cup Pistachios, roasted

• Dairy

  • 1 1/2 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1/4 cup Rum, light

Found on countryliving.com

Ingredients

• Baking spray, for pan
• 3 c. all-purpose flour, spooned and leveled, plus more for the pan
• 1/2 tsp. Kosher salt
• 2 c. shelled roasted pistachios
• 1 1/2 c. (3 sticks) unsalted butter, at room temperature
• 2 c. sugar
• 1 tbsp. lemon zest
• 1 tsp. pure vanilla extract
• 4 large eggs, at room temperature
• 1/4 c. light rum
• Lemon Glaze (recipe link below)

Directions

• Preheat oven to 350 degrees F. Generously grease and flour a 12-cup Bundt pan. Whisk together flour and salt in a bowl.Pulse pistachios in a food processor until very finely ground (they should cling together when pinched), 15 to 20 times.Beat 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.Bake, 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.Brush cake with warm Lemon Glaze.