rose + pistachio bundt cake!

I made this before we left for Europe and I had to share. I had been looking for a bundt pan for a while, and I prefer to buy most things secondhand, which meant the search was a prolonged treasure hunt until I found mine. Once procured, I went on the hunt for a bundt cake recipe to try out, but I found a lot of the recipes online are chocolate, which isn't my favourite cake.

I tweaked this recipe and added rose water and pistachios, and used up a lot of greek yogurt and sour cream in the process, which is always a bonus when you're getting ready to leave town for a few weeks!

Ingredients

• 3 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1.5 cups sugar
• zest of 1lemon
• 1/2 cup coconut oil
• 1/2 cup sour cream
• 4 large eggs
• 1/4 cup lemon juice
• 1 cup buttermilk
• 1 teaspoon pistachio extract 
• 1 cup greek yogurt
• 1 cup icing sugar
• Pistachios + rosewater to taste

1. Preheat an oven to 350F. Prepare bundt pan.
2. Sift together the dry ingredients: flour, baking powder, baking soda and salt.
3. Rub the zest into sugar, add pistachio extract.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sour cream and the coconut oil until smooth. Add the lemon sugar. Beat until fluffy.
5. Add the eggs, one at a time.
6. Fold in the dry ingredients, alternating with the buttermilk (a bit of each, each time)
7. Scrape the batter into the prepared bundt pan and bake until a toothpick inserted into the thickest part comes out clean; about 45 minutes.
8. Cool the bundt for a full 10 minutes in the pan set on a wire rack. It's VERY important to let the cake cool before trying to invert it, no matter how well you prepared your pan beforehand. When ready, invert the bundt pan onto the rack, tapping gently on the bottom until the cake releases. Cool completely before glazing.
9. In a small bowl, stir together the powdered sugar and Greek yogurt. Add a splash of rose water, if you like fragrant cakes (you probably do, and don't know it yet!) 
10. Top with crushed pistachios and serve at room temperature.

 Enjoy!