Ritz Carlton Lemon Pound Cake

Indulge in the timeless elegance of the 1920’s Famous Ritz Carlton Lemon Pound Cake Recipe. A rich, buttery vintage dessert bursting with fresh lemon flavor and classic charm. Perfect for holidays, tea parties, or anytime you crave an old-fashioned slice of luxury.

Course Dessert

Cuisine American

Keyword bundt, lemon, pound cake

Prep Time 10

Cook Time 1

Cool 15

Total Time 1 25

Servings servings

Calories 399kcal

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
3 cups granulated sugar
1 cup butter softened - unsalted
½ cup shortening
5 large eggs
1 cup milk
6 tablespoons lemon juice
The zest of 1 lemon

US Customary - Metric

Instructions

Preheat the oven to 350 degrees.
Liberally grease a 15-cup bundt or pound cake pan with shortening or baker's release. Set aside.
Combine the flour and baking powder in a mixing bowl. Whisk. Set aside.
Cream the butter, shortening, sugar, lemon juice, and lemon zest in the bowl of a stand mixer until light and fluffy.
Add the eggs one at a time.
Slowly add dry ingredients and milk to the butter mixture - mixing until it just comes together. Don’t over-mix.
Transfer the batter to the prepared pan.
Bake for 55-60 minutes or until the toothpick test comes out clean. The spring back test isn’t as accurate when working with such a thick cake - so stick with the toothpick test for this one.
Remove and let the cake cool in the pan on a wire rack for 15 minutes.
Invert the pan and carefully release the cake into the wire rack. Let the cake continue to cool to room temperature before decorating or serving.

Notes

Keep leftovers refrigerated for up to 3 days.

Nutrition