we found this beautiful cake at imperialsugar.com
INGREDIENTS
Pistachio Lemon Bundt Cake
3/4 cup unsalted butter, room temperature
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
Zest of 1 lemon, approximately 2 tablespoons
1 (3.4 oz) box Instant Pistachio Pudding
1/3 cup vegetable oil
4 eggs
1 teaspoon kosher salt
4 teaspoons baking powder
2 cups all-purpose flour*
1 1/4 cups milk
Icing
1/4 cup unsalted butter, room temperature
1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
2-3 tablespoons fresh squeezed lemon juice
Optional 1/2 cup chopped pistachios to garnish
DIRECTIONS
Preheat oven to 325°F. Generously coat a 10 cup bundt pan with nonstick spray and set aside
In bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar together for 2 minutes until fluffy. Add pudding mix and mix until incorporated
Add vegetable oil, eggs, salt, and baking powder. Mix for 1 minute, scraping sides of bowl as necessary
Turn mixer to low and add flour and milk in alternating additions, beginning and ending with flour. Once incorporated, turn mixer to medium and mix for 30 seconds
Pour batter into prepared bundt pan and bake for 60-65 minutes, or until an inserted toothpick comes out clean
Allow cake to cool in pan for 20 minutes, and then invert pan onto a wire rack or cake plate to cool completely
To prepare icing, place all ingredients in bowl of a stand mixer and mix on medium speed for 2 minutes, or until creamy and smooth
Spread frosting on cooled cake and garnish with chopped pistachios
Can be stored airtight for up to 3 days at room temperature