- Calories 752
- Fat 40g
- Sat fat 13g
- Cholesterol 166mg
- Sodium 394mg
- Protein 12g
- Carbohydrate 88g
- Sugar 58g
- Fiber 2g
- Iron 2mg
- Calcium 171mg
Lemon Buttermilk Cake With Pistachio Ice Cream
David Meredith
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
Slice the cake. Serve with the ice cream and sprinkle with the pistachios.
