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Lemon Buttermilk Cake With Pistachio Ice Cream
- 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:View on Real Simple
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