The Ritz Carlton Lemon Pound Cake – the only from scratch Lemon Pound Cake recipe you will ever need! It tastes amazing! This recipe never lets me down. Great dessert for a crowd. Serve with vanilla ice cream and fresh fruit.
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeThis 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!
The Ritz Carlton Lemon Pound Cake
Ingredients:
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- ¾ tsp salt
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- ½ cup shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 Tbsp lemon juice
- 1 lemon, zested
Instructions:
- Preheat oven to 350ºF. Spray or butter and flour a 15-cup 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.
Notes:
- DO NOT fill your pans to the very top or the cake will overflow!
- I use a 15-cup Bundt pan. It also works in a Tube Pan.
- If you are using a 12-cup or 10-cup Bundt pan, make sure to leave at least 1-inch to 1½ inches unfilled. You may have leftover batter.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
I have butter flavor crisco on hand. Can that be used?
yes
Made it for Easter brunch and it was delicious, everyone loved it. I did not have shortening, so I used all butter and it was perfect. I added a bit more lemon juice for flavor. This is a keeper, will make it again.
Being a lemon cake lover for always, I decided to make this. I’m a cook , not a baker but followed the great instructions and tips. Came out PERFECTO first attempt. I will always use this recipe !
This is now my go-to cake ! SO DELICIOUS – a serious and dense pound cake.
I love this cake! I’ve made it several times and don’t change a thing.
I am having a problem with the cake sticking to the pan. No matter how much spray and flour I use there is still some part of it that sticks. Any suggestions on how to fix this? Perhaps I should use a Bundt pan with a simpler design.
You could try using crisco to grease the pan. Wilton makes two good products for greasing pans – Wilton Cake Release: https://amzn.to/41ZH893 and Wilton Bake Easy Spray: https://amzn.to/4aUTFid
You may also need to let the cake cool a little longer in the pan before turning it over.
you may need a new Bundt pan, The designs don’t matter. Good luck I hope you find something that works well for you
Quick question: Instead of mixing butter and shortening, can I get the same great results using all butter?
Thank you, in advance, for responding!!!
NO
This cake is absolutely delicious!! I bake often because I find it a stress reliever. Made it according to receipe but zested 3 lemons. Great lemon flavor and great texture! Pretty cake!! Family loves it!! A keepet!!
I’ve baked this cake about 4 times now. Everyone loves it. I add a lemon glaze to it with lemon zest topping. Thank you for sharing.
I’ve been craving a lemon pound cake, found this one and am eager to give it a try.
Growing up we had a young man from Louisiana live with us for a few years. He loved to cook.
His first item was a lemon pound cake. The first few attempts the cakes fell. He needed to adjust for the altitude difference between the high deserts of Idaho and New Orleans.
Even with the fallen cakes, every bite, every crumb was consumed.
I actually liked the fallen version better. That crispy outer crust, moist flavorful center, with the dense fallen top. Mmmmm.
I’ll be attempting my version this weekend. Looking forward to it, fallen or not!
I have made a lot of lemon cakes in my life. Saying that this is the 1 st time my husband after a Hugh sure and turf dinner came bake for 3 pieces this a keeper thank you
I have made this several times. Sometimes I search for and make other recipes for lemon pound cake and they haven’t been this good. It always comes out great I often don’t make the glaze and I never use all three cups of sugar. Still the best lemon pound cake out here. Thank you.
I’m not a master baker by any shot, but this cake came out PERFECTLY. I was greatly impressed with myself 😋! In all seriousness, the flavor is lovely and the texture was perfect.
I’ve literally never come back to a recipe blog to leave a comment but this was absolute perfection thank you!
Spray with Baking Spray, it has flour in it❤️
Can hardly wait to make. Yum