This lemon pistachio bundt cake incredibly delicious and requires very simple ingredients. It's bursting with lemon flavor and it's perfect for springtime!
Preheat oven to 350℉. Generously butter and flour a 10-12 cup bundt pan or liberally spray with cooking spray. Set aside.
Add pistachios to a food processor and blend until very fine, almost flour-like. In a medium bowl, combine the flour, ground pistachios, baking powder, salt, and lemon zest. Whisk to combine.
In a stand mixer, or using electric beaters, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla, and lemon juice and beat until combined.
Next, add the Greek yogurt and beat until completely combined.
With the mixer on low speed, gradually add the dry ingredients, beating until just incorporated.
Pour batter into bundt pan (it will be very thick), and smooth out with a rubber spatula. I like to bang the pan on the counter a couple times to settle the batter.
Bake for 55-60 minutes, or until cake is no longer jiggly and a toothpick comes out clean.
Let cake cool for 15 minutes in the pan, then invert onto a cooling rack and let cool for another 10 minutes (don't lift the pan off of the cake yet). Once it has cooled for 10 minutes, gently lift the pan off of the cake.
To make the glaze, combine the powdered sugar, lemon juice, and lemon zest in a medium bowl. Whisk until combined.
Pour glaze over the cake and sprinkle with chopped pistachios!