Glazed Citrus Pistachio Bundt Cake: #BundtBakers Recipe

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Ingredients

  • 2½ cups AP flour, divided
  • ½ cup potato starch
  • 1 t baking powder
  • 1 t salt
  • 1¼ cups (2½ sticks; 10 oz) unsalted butter, at room temperature
  • ¾ cup (6 oz) cream cheese, at room temperature
  • 2 T citrus zest (I used a combination some orange with mostly Meyer lemon)
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 2 t vanilla extract
  • 1 cup shelled, roasted and salted pistachios, finely ground (measure whole first)
  • For the glaze:
  • juice of 2 Meyer lemons
  • ½ cup sugar

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