This recipe is from the Ritz Carlton Cooking School I went to back in August. I've been working my way through some of my favorite dishes at home, and this lemon pound cake was the first recipe I attempted. I loved the cake when we had it at cooking school, and I wanted to share it with Chicken Legs.
The cake turned out fantastic! It tasted just like it did at cooking school. It had a great lemon flavor without being overwhelming. This is going to be my "go-to" pound cake from now on. We served it with a big scoop of Blue Bell Homemade Vanilla ice cream. Perfection!
Lemon Pound Cake
(Printable Recipe)
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested
Preheat oven to 350F
Spray or butter and flour 2 loaf pans or one large Bundt pan.
Sift flour, baking powder and salt into medium bowl. Set aside.
Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.
19 comments:
Your cake looks perfect! Looks so moist and delicious! I love lemon pound cakes! Have a nice day!
That looks like simple elegance! I can't wait to try the recipe. Thanks Steph!
Yum, yum, yum...I keep hearing about Blue Bell icecream but we can't get it in Canada. That cake looks brilliant.
Looks Delicious! I'm going to link this up to Gameday Style...I have the perfect Football Stadium cake pan to bake this in!
www.livingforgameday.blogspot.com
You are going to make me break down and have to cook one.
Lemon Pound Cake is my fave in all the pound cake world and this one looks beyond uber moist ;-)
Gameday Style - I have that same pan - it is so much fun for gameday!
This looks amazing and I will be making it this weekend.
I am so glad to have found you. I've been cooking my head off ever since I made your Cheddar bread...sooo good...and then, tonight, I made the 7up biscuits..they were so light and fluffy, they nearly flew off my plate.
I made the Coke cake and it was delicious.
Sooo, thanks a bunch for sharing your talent of cooking and your good recipes with us.
xo bj
BJ - I'm so glad you've enjoyed the recipes!
This pound cake is really good - I hope you enjoy it as well!
wow, the texture looks like everything i would want in a pound cake. i imagine this would taste fabulous.
This looks delicious! Is it possible to tweak the recipe to just be a vanilla pound cake? Or will leaving out the lemon juice mess up the dry/wet ingredient ratio? I need a plain pound cake! Thanks for any suggestions...
Just increase the milk by 6 Tbsp and omit all the lemon
what's the difference between shortening and butter?
A friend and I just had a great lemon cake when we were out to lunch last week and I decided I had to find a good recipe to try. This is definately going to the top of my list! Thanks for sharing.
Elizabeth - solid vegetable shortening aka Crisco. Many prefer pie crusts that are a combo of butter and shortening. I was wondering myself if I could go all butter but will try it first as written.
A friend and I just had a great lemon cake when we were out to lunch last week and I decided I had to find a good recipe to try. This is definately going to the top of my list! Thanks for sharing.
Elizabeth - solid vegetable shortening aka Crisco. Many prefer pie crusts that are a combo of butter and shortening. I was wondering myself if I could go all butter but will try it first as written.
Hi. What size is your bunt pan? I made this and it ran over all in my oven. It was a disaster. The batter was amazing so I know the cake was going t be great! My pan is a ten cup I think. Thanks!
I make it in a 12 or 10 cup bundt pan. I have some leftover batter if I use the 10 cup.
Thanks!
OMG my Grandma Ella made a lemon pound cake to die for! I am definately going to try this recipe.
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