Lemon Buttermilk Cake With Pistachio Ice Cream

lemon-buttermilk-cake-pistachio-ice-cream
Photo by David Meredith
Lemon Buttermilk Cake With Pistachio Ice Cream 3.1 118 5 1
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  • Serves 8
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  • Nutritional Information
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    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

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.

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.

Ingredients

  1. Check ½ cup canola oil, plus more for the pan
  2. Check 2 cups all-purpose flour, spooned and leveled, plus more for the pan
  3. Check 2 teaspoons baking powder
  4. Check ½ teaspoon kosher salt
  5. Check 1½ cups sugar
  6. Check ¾ cup buttermilk
  7. Check 2 large eggs
  8. Check 1 tablespoon finely grated lemon zest, plus ¼ cup lemon juice
  9. Check ½ teaspoon pure vanilla extract
  10. Check 2 pints pistachio ice cream
  11. Check ¼ 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.

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