Rating: 3 stars
128 Ratings
  • 5 star values: 17
  • 4 star values: 27
  • 3 star values: 44
  • 2 star values: 31
  • 1 star values: 9

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Credit: David Meredith

Recipe Summary test

hands-on:
10 mins
total:
3 hrs 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Slice the cake. Serve with the ice cream and sprinkle with the pistachios.

Nutrition Facts

752 calories; fat 40g; saturated fat 13g; cholesterol 166mg; sodium 394mg; protein 12g; carbohydrates 88g; sugars 58g; fiber 2g; iron 2mg; calcium 171mg.
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