My Kitchen Pistachio-Lemon Bundt Cake
By EMILY NABORS HALL | https://www.countryliving.com/food-drinks/recipes
INGREDIENTS
Pulse pistachios in a food processor until very finely ground (they should cling together when pinched), 15 to 20 times.
Baking spray, for pan 3 c. all-purpose flour, spooned and leveled, plus more for the Beat butter and sugar on medium speed with an electric mixer pan until light and fluffy, 1 to 2 minutes. Add pistachios, lemon zest, 1/2 tsp. Kosher salt and vanilla and beat until well blended. Add eggs, one at a time, 2 c. shelled roasted pistachios beating to incorporate after each addition. Reduce speed to low 1 1/2 c. (3 sticks) unsalted butter, at room temperature and beat in flour mixture and rum alternately, starting and end2 c. sugar ing with flour mixture, just until flour is incorporated. Scoop 1 tbsp. lemon zest batter into prepared pan. 1 tsp. pure vanilla extract 4 large eggs, at room temperature Bake, until a toothpick inserted in the center comes out clean, 55 1/4 c. light rum to 60 minutes. Cool in pan on a wire rack for 20 minutes, then 1 recipe Lemon Glaze invert onto rack to cool completely. DIRECTIONS
Brush cake with warm Lemon Glaze.
Preheat oven to 350 degrees F. Generously grease and flour a 12cup Bundt pan. Whisk together flour and salt in a bowl.
TT 159 | July 5th - July 11th| 2022
