Pistachio Bundt Cake from Scratch

Step 1

Preheat oven to 350° F. Grease and flour a 10-inch bundt pan.

Step 2

Whisk together the flour, baking powder, salt and ground pistachios. Set aside.

Step 3

In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar until light and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as necessary. Mix in pistachio extract and vanilla extract.

Step 4

Alternate adding the flour mixture and the milk, finishing and ending with the flour mixture. Do not overmix.

Step 5

Pour batter into prepared pan. Bake at 350° F for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 6

Make the icing. Whisk together confectioners' sugar, milk and vanilla extract. Pour over cooled cake and garnish with shelled pistachios. Slice and serve.