Try this Lemon buttermilk cake with pistachio ice cream recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees F. Brush an 8 1/2 by 4 1/2 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 (about 65-75 mins). Cool in the pan for 15 mins, then transfer to a rack to cool completely'.
slice the cake. serve with the ice cream and sprinkle with pistachios.
*If you want to prep ahead make the cake up to 2 days in advance and store at room temp tightly wrapped
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 359 | ||
Calories from Fat: 210 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 123.5mg | 38 % | |
Sodium 1772.9mg | 61 % | |
Potassium 167.8mg | 4 % | |
Total Carbohydrate 32.3g | 9 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 31.2g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 359
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