Goodness me I just love this holiday.
I was given dessert duty this year for our Smith family gathering and decided to prepare one of my favorites: pistachio cake. A cake so light and happy and perfect for Easter. Oh, and it’s green. And I just love green things, don’t you?!
I think my favorite thing about this cake is its secret ingredient. Club Soda. Who knew?! It really gives the cake a nice airy feeling- almost like a hybrid angle food-pound cake creation. While I baked this particular version in a rose bundt pan, it would also work well as a layer cake or as cupcakes if you’re so inclined. For me, however, I liked the ease of dumping nicely placing all the ingredients in one pan, napping for 45 minutes, and waking up to that magnificent sweet pistachio-white cake smell. It’s incredibly divine-especially for Easter Sunday!
Simple Pistachio Cake
Serves: 12-16 Prep Time: 10 minutes Bake Time: 45-55 minutes
1 1/2 cups white whole wheat flour
1 3/4 teaspoons baking powder
1 package pistachio pudding
1 cup sugar 1 cup club soda
1 cup canola oil
1 teaspoon vanilla extract
In a large bowl, beat eggs until frothy. Add vanilla, oil, and sugar, and mix until combined. In a separate bowl, whisk flour, pudding mix, and baking soda. Alternate adding flour mixture and club soda to the egg mixture, beginning and ending with the flour mixture. Pour into a greased bundt pan. Bake at 350 degrees F for 45-55 minutes or until a knife inserted comes out clean. Allow to cool completely before removing from pan and enjoy!