Lemon Pistachio Bundt Cake

This Lemon Pistachio Bundt Cake recipe is dense, buttery, and packed with pistachios and zesty lemon flavor.

This cake costs about $13.01 to make. It serves 16, which works out to be about $0.82 per serving.

Ingredients AND RECIPE COST

– Cake flour – $1.23 – Baking powder – $0.07 – Ground cardamom – $0.17 – Salt – $0.01 – Unsalted butter – $2.40 – Large eggs – $0.50 – Granulated sugar – $0.35 – Lemon zest – $0.12 – Lemon juice – $0.21 – Pistachios – $4.88 – Vanilla extract – $0.85 – Butter – $0.40 – Pistachios – $0.81

PER SERVING COST: $0.82

RECIPE COST: $13.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Step-by-step instructions!

Follow our easy instructions for success!

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Preheat the oven to 325 degrees F. Whisk together cake flour, baking powder, salt, and ground cardamom. Set aside.

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Beat butter and sugar on medium-high speed until creamy and lightened in color and fluffy, about 1-2 minutes. Add the eggs gradually.

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Add lemon zest, and salt and beat until just combined.

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Add the flour and buttermilk to the mix, alternating between the dry ingredients and buttermilk in three parts.

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Fold in the pistachios. Next, pour the cake batter into the prepared cake pan.

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