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Lemon Buttermilk Cake With Pistachio Ice Cream

Lemon Buttermilk Cake With Pistachio Ice Cream
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Serves 8| Hands-On Time: | Total Time:



  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.
By January, 2013

Nutritional Information

  • Per Serving
  • Calories 752
  • Fat 40g
  • Sat Fat 13g
  • Cholesterol 166mg
  • Sodium 394mg
  • Protein 12g
  • Carbohydrate 88g
  • Sugar 58g
  • Fiber 2g
  • Iron 2mg
  • Calcium 171mg
What does this mean? See Nutrition 101 .

Quick Tip

Plastic wrap and aluminum foil
To prep ahead: Make the cake up to 2 days in advance; store at room temperature, tightly wrapped.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.