This sunny Bundt cake tastes like spring in every slice. Pistachios bring a gentle nuttiness, while raspberries add bright, juicy pops throughout a soft, buttery crumb. A quick lemon glaze ties everything together and makes the cake sparkle on the plate.
It’s the kind of dessert that looks fancy but feels easy, and you can make it with simple pantry ingredients. If you love berry-forward bakes, you might also enjoy this zesty pairing in our Lemon Blueberry Cake or go creamy-nutty with Pistachio Tiramisu for another pistachio treat.
Spring Raspberry Pistachio Bundt Cake - Soft, Nutty, And Bright With Berries
Ingredients
Method
- Prep the pan and oven. Heat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly, then dust with flour and tap out the excess.
- Pulse the pistachios. Finely chop or pulse pistachios in a food processor until sandy with tiny bits.Set aside 2 tablespoons for topping.
- Whisk dry ingredients. In a bowl, whisk flour, baking powder, baking soda, salt, and most of the pistachios (reserve the topping portion).
- Cream butter and sugar. In a large bowl, beat butter and sugar until pale and fluffy, 3–4 minutes. Add eggs one at a time, mixing well.
- Add flavor and dairy. Mix in vanilla, almond extract, lemon zest, sour cream, and milk until smooth.
- Combine. Add dry ingredients to wet and mix on low just until combined. Do not overmix.
- Fold in berries. Gently fold in raspberries with a spatula.If using frozen, add straight from the freezer to reduce bleeding.
- Fill and bake. Spoon batter into the pan and smooth the top. Bake 45–55 minutes, until a tester comes out clean with a few moist crumbs.
- Cool properly. Let the cake rest in the pan 12–15 minutes, then turn out onto a rack. Cool completely.
- Glaze. Whisk powdered sugar with fresh lemon juice to a pourable glaze.Drizzle over the cool cake and sprinkle with reserved pistachios.
Why This Recipe Works
– Pistachio + raspberry is a flavor match. Sweet, slightly savory pistachios balance tangy berries, so every bite feels layered, not one-note. – Almond extract boosts pistachio flavor. A small splash lifts the nutty notes without overpowering the cake. – Sour cream ensures a tender crumb. It adds moisture and gentle richness, helping the cake stay soft for days. – A quick lemon glaze adds brightness. It wakes up the flavors and gives that pretty, lightly crackled finish.
Shopping List
- Unsalted butter
- Granulated sugar
- Large eggs
- Sour cream (or plain Greek yogurt)
- Whole milk
- Vanilla extract
- Almond extract
- All-purpose flour
- Baking powder
- Baking soda
- Fine sea salt
- Shelled unsalted pistachios (finely chopped)
- Fresh raspberries (or frozen, unthawed)
- Lemon (zest and juice)
- Powdered sugar
- Neutral oil or extra butter for greasing the pan
How to Make It
- Prep the pan and oven. Heat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly, then dust with flour and tap out the excess.
- Pulse the pistachios. Finely chop or pulse pistachios in a food processor until sandy with tiny bits.
Set aside 2 tablespoons for topping.
- Whisk dry ingredients. In a bowl, whisk flour, baking powder, baking soda, salt, and most of the pistachios (reserve the topping portion).
- Cream butter and sugar. In a large bowl, beat butter and sugar until pale and fluffy, 3–4 minutes. Add eggs one at a time, mixing well.
- Add flavor and dairy. Mix in vanilla, almond extract, lemon zest, sour cream, and milk until smooth.
- Combine. Add dry ingredients to wet and mix on low just until combined. Do not overmix.
- Fold in berries. Gently fold in raspberries with a spatula.
If using frozen, add straight from the freezer to reduce bleeding.
- Fill and bake. Spoon batter into the pan and smooth the top. Bake 45–55 minutes, until a tester comes out clean with a few moist crumbs.
- Cool properly. Let the cake rest in the pan 12–15 minutes, then turn out onto a rack. Cool completely.
- Glaze. Whisk powdered sugar with fresh lemon juice to a pourable glaze.
Drizzle over the cool cake and sprinkle with reserved pistachios.
Keeping It Fresh
– Room temperature: Store covered for up to 3 days. The glaze helps lock in moisture. – Refrigerator: Keep up to 5 days; bring slices to room temp before serving. – Freezer: Wrap slices tightly and freeze up to 2 months. Thaw at room temp, then add fresh glaze if desired.
For more bright, make-ahead cakes, see our sunny Orange Creamsicle Cake for citrus lovers.
Why This is Good for You
– Pistachios add nutrients. They bring plant protein, fiber, and heart-friendly fats. – Raspberries offer antioxidants. They’re rich in vitamin C and add natural tartness, so the cake doesn’t need to be overly sweet. – Balanced indulgence. It’s still dessert, but these ingredients add texture and goodness that feel satisfying in smaller slices.
Common Mistakes to Avoid
– Skipping the pan prep. Bundt pans have crevices—grease and flour thoroughly to avoid sticking. – Overmixing the batter. It toughens the crumb. Stop as soon as the flour disappears. – Adding warm glaze to a warm cake. The glaze will melt off. Let the cake cool fully. – Using salted pistachios. It can throw off the flavor.
Choose unsalted to control salt levels.
Recipe Variations
– Lemon-lime zest twist: Use both zests in the batter and glaze for a brighter citrus note. – White chocolate drizzle: Add a thin white chocolate zigzag after the lemon glaze for contrast. – Almond crunch: Swap half the pistachios for sliced almonds for a mixed-nut vibe. – Blueberry version: Replace raspberries with blueberries if that’s what you have. For more blueberry inspiration, try our tender Moist Lemon Blueberry Loaf or this easy Glazed Lemon Blueberry Loaf Cake. – Spring dessert table idea: Pair slices with berry cookies like Lemon Raspberry Cookies for a coordinated menu.
FAQ
Can I make this cake a day ahead?
Yes. Bake and cool completely, then wrap well.
Glaze just before serving for the best look and texture.
What if I don’t have sour cream?
Use plain Greek yogurt. Choose whole milk yogurt for a similar richness and moisture level.
Can I use frozen raspberries?
Absolutely. Add them straight from the freezer and fold gently.
Don’t thaw first, or they’ll bleed more into the batter.
How do I prevent the berries from sinking?
Fold them into a thicker batter at the end and avoid overmixing. You can also toss berries with a teaspoon of flour before folding.
Do I need a food processor for the pistachios?
No. A sharp knife works.
Aim for a fine chop with some tiny bits for texture.
In Conclusion
This Spring Raspberry Pistachio Bundt Cake brings fresh flavor, soft texture, and a pretty finish that fits any spring gathering. It’s simple to make, easy to serve, and even better the next day. If you’re building a spring dessert spread, consider adding a floral cookie like Spring Flower Shortbread Cookies or keep the berry theme going with this bright Strawberry Cream Cheese Jello Pie.
Slice, glaze, and enjoy the season in cake form.
