Lemon Buttermilk Cake With Pistachio Ice Cream

Photo: NancyBH

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

Yield: 8 servings
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Ingredients

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

Preparation

  1. 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. 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. 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. 4.Slice the cake. Serve with the ice cream and sprinkle with the pistachios.
January 2013

This recipe is a personal recipe added by NancyBH and has not been tested or endorsed by MyRecipes.

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