Lime Pistachio Bundt Cake

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Lime Pistachio Bundt Cake: this cake, with it’s bright tangy flavor and distinct nutty taste is a sure-fire crowd pleaser.

Overhead shot of Lime & Pistachio Bundt Cake

If you’re a fan of citrus, this is the cake for you. We also invite you to compete at the 2023 Minnesota State Fair, in the new Kowalski’s Markets Citrus Cake Contest. Learn more about the 2023 special contests here.

Lime Pistachio Bundt Cake

1 cup salted pistachios (no shells)

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup unsalted butter, at room temperature

1 1/2 cups white sugar

4 eggs, at room temperature

1/2 teaspoon lime extract (or 2-3 drops lime oil)

1/2 teaspoon vanilla extract

1 cup sour cream

1/8 cup milk


Glaze & Garnish:

1 1/2 cups confectioners’ sugar

1 tablespoon light corn syrup

Juice of two limes (2-4 tablespoons)

1/3 cup chopped pistachios

Lime zest and/or slices 
Cake: Grind your pistachios to a fine texture and set aside. (A sharp food processor or spice grinder works great.) Generously butter and flour a 12 cup Bundt pan. Preheat oven to 350 degrees F.  In a large bowl, whisk together ground pistachios, flour, baking powder, and baking soda; set aside. Beat the butter and sugar on medium speed with an electric mixer for 3-4 minutes until light and fluffy. Add extracts, then beat in eggs, one at a time for 4-5 minutes until they are well combined. Reduce the speed to low and slowly beat in the flour mixture and sour cream/milk alternately, ending with the flour. Mix just until incorporated. Add batter to the prepared pan. Level out the top with a spatula.

Bake 45 minutes, just until toothpick inserted near the center comes out clean and internal temperature is 210 degrees F. Cool on a wire rack for 15-20 minutes; then invert the cake onto the rack to cool completely.

Lime Glaze/Garnish: Whisk together confectioner’s sugar, corn syrup, and lime juice, adding 1 teaspoon at a time, to reach desired consistency. Drizzle icing over cake. Sprinkle with chopped pistachios. Top with lime zest and/or slices. Makes 12 – 16 servings.

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