Ingredients

• 1 cup of butter, unsalted, softened
• 1 1/2 cups of granulated sugar
• 4 eggs, large
• 2 teaspoons of vanilla extract
• 2 cups of flour
• 1 cup of pistachios, finely ground
• 1 teaspoon of baking powder
• 1/2 teaspoon of sodium bicarbonate (baking soda)
• 1/2 teaspoon of salt
• 1 cup of yogurt, plain or sour cream
• 1/4 cup of milk
• a few drops food coloring, green (optional)
• powdered sugar, for dusting

Instructions

1. Preheat Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring to coat it thoroughly to prevent sticking.

2. Cream In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. (About 10 minutes)

3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. Whisk dry ingredients In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt until well combined.

5. Mix Gradually add the dry ingredients to the wet mixture, alternating with the yogurt (or sour cream) and milk. Mix until just combined. Be careful not to overmix.

6. If desired, add a few drops of green food coloring to achieve the desired shade of green for your pistachio cake batter. Mix until evenly distributed.

7. Pour the batter into the prepared bundt pan, spreading it evenly.

8. Bake Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

10. Dust Once cooled, you can dust the cake with powdered sugar and garnish with additional chopped pistachios if desired.