Lemon Buttermilk Cake With Pistachio Ice Cream

Photo by David Meredith
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 752 calories
    • Fat 40 g
    • Sat Fat 13 g
    • Cholesterol 166 mg
    • Sodium 394 mg
    • Protein 12 g
    • Carbohydrate 88 g
    • Sugar 58 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 171 mg


  1. Check 1/2cup canola oil, plus more for the pan
  2. Check 2cups all-purpose flour, spooned and leveled, plus more for the pan
  3. Check 2teaspoons baking powder
  4. Check 1/2teaspoon kosher salt
  5. Check 1 1/2cups sugar
  6. Check 3/4cup buttermilk
  7. Check 2 large eggs
  8. Check 1tablespoon finely grated lemon zest, plus 1/4 cup lemon juice
  9. Check 1/2teaspoon pure vanilla extract
  10. Check 2pints pistachio ice cream
  11. Check 1/4cup chopped roasted pistachios


  1. Heat oven to 350° F. Brush an 8½-by-4½-inch loaf pan with oil and dust with flour, tapping out the excess. In a large bowl, whisk together the flour, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together the oil, sugar, buttermilk, eggs, lemon zest and juice, and vanilla. Add to the dry ingredients and whisk to combine.
  3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool in the pan for 15 minutes, then transfer to a rack to cool completely.
  4. Slice the cake. Serve with the ice cream and sprinkle with the pistachios.