Pistachio-Lemon Bundt Cake

INGREDIENTS

> Baking spray, for pan

> 3 cup, all-purpose flour, spooned and leveled, plus more for the pan

> 1/2 table spoon Kosher salt

> 2 cup shelled roasted pistachios

> 1 1/2 cup (3 sticks) unsalted butter, at room temperature

> 2 cup sugar

> 1 table spoon lemon zest

> 1 table spoon pure vanilla extract

> 4 large eggs, at room temperature

> 1/4 cup light rum

> Lemon Glaze 

DIRECTIONS

PREP TIME: 0:20            TOTAL TIME: 2:00

1. Preheat oven to 350 degrees F. Generously grease and flour a 12-cup Bundt pan. Whisk together flour and salt in a bowl.
2. Pulse pistachios in a food processor until very finely ground (they should cling together when pinched), 15 to 20 times.
3. Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. 
4. Add pistachios, lemon zest, and vanilla and beat until well blended. Add eggs, one at a time, beating to incorporate after each addition. Reduce speed to low and beat in flour mixture and rum alternately, starting and ending with flour mixture, just until flour is incorporated. Scoop batter into prepared pan.
5. Bake, until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Cool in pan on a wire rack for 20 minutes, then invert onto rack to cool completely.
6. Brush cake with warm Lemon Glaze.

Special Thanks to EMILY NABORS HALL