Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—ask questions, share pics, listen to our podcast, and lots more here.
We’re all pistachio obsessed right now. From shortbread to cheesecake to the viral Dubai chocolate bar, pistachio is the nut of the moment—elevated from its former status of sleepy snack. And about time too. Long appreciated in many cultures for its vibrant hue and buttery taste, pistachio is a wonderful baking nut, lending a subtle richness, especially when ground. In this cake that is more pistachio than flour, the nut truly shines. Combined with a few baking staples, it makes for a sophisticated cake, tender and moist, with substantial heft. Topped with a lemony cream cheese glaze, this is an all-purpose Bundt. It’s well-suited for occasions like an Easter or Mother’s Day brunch, but can also end a dinner party with flourish. And of course, it’s always welcome as an afternoon snack to eat throughout the week.
