Tasty Tuesday Treats from Teeka

Lemon Buttermilk Cake With Pistachio Ice Cream

David Meredith

Serves 8Hands-On Time: 10mTotal Time: 3hr 15m

Ingredients

• 1/2 cup canola oil, plus more for the pan
• 2 cups all-purpose flour, spooned and leveled, plus more for the pan
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 2 large eggs
• 1 tablespoon finely grated lemon zest, plus 1/4 cup lemon juice
• 1/2 teaspoon pure vanilla extract
• 2 pints pistachio ice cream
• 1/4 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.

By Charlyne Mattox, January 2013