Lemon Buttermilk Cake With Pistachio Ice Cream

Lemon Buttermilk Cake With Pistachio Ice Cream
David Meredith
five_whole_stars
Click a Star to Rate This Recipe
preparation
10
minutes
cooking
195
minutes
Serves 8

Ingredients

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

Directions

  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.

 

Charlyne Mattox
January 2013

Nutritional Information

  • Per Serving
  • Calories 752
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments