Cardamom Bundt Cake with Lemon Glaze Recipe
A robustly-flavored, moist cake for celebratory and everyday occasions.
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Cooking tools:
- Stand mixer
- Food processor
- Bundt pan
- Loaf pan
- Cooling rack
- Sifter
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Aluminum foil
Ingredients
- 1 cup (120g) raw shelled pistachios
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon baking powder
- 1 teaspoon cardamom
- 1/4 teaspoon table salt
- 12 tablespoons (170g) unsalted butter, at room temperature
- 1 cup (198g) granulated sugar
- 3 large eggs, at room temperature
- 1/4 teaspoon King Arthur Pure Vanilla Extract
- 1/4 teaspoon rose water
- 1/2 cup (113g) milk
- 1/2 cup (57g) confectioners' sugar
- 1/4 teaspoon cardamom
- 1 1/2 teaspoons lemon juice
- 3/4 to 1 teaspoon heavy cream or milk
- 2 tablespoons (15g) chopped pistachios, optional
- 1 teaspoon gold luster dust, optional
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