This cake not only incorporates pistachio nuts, but also, paste. I had bought a can of Pistachio Paste a while back and had just enough to give the right texture to the cake. I found it online and it's added so much flavor to not only this cake, but cookies I've made as well.
Pistachio~Lemon Tea Cake
1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
5 large eggs
1/2 cup Pistachio paste
1 tsp. Vanilla extract
zest of one lemon
1 cup Queen Guinevere Cake Flour (or pastry flour)
1/2 tsp. baking powder
1/4 tsp. Kosher salt
1/2 cup chopped pistachios (optional)
1 1/4 cups confectioners' sugar
juice of one lemon
1 T light Karo syrup
Preheat oven to 350F-degrees. Spray a 10-cup bundt pan, a large loaf pan*, or mini bundt pan with a baking spray and set aside.
In a stand mixer, using the paddle attachment, cream the butter and sugar together until fluffy. Add the pistachio paste, extract and zest and beat again. Add the eggs, one at a time, beating well after each addition and scrapping down the sides of the bowl as needed.
Sift the dry ingredients and add to the butter mixture. Stir in the nuts, if using.
I liked the looks of this "squared-off" loaf, so I left it bottom-side up to add the glaze to. Mix up the ingredients for the glaze and after the cake has cooled slightly, pour over the top. Use an off-set spatula to make sure the sides get covered.