Lemon Pound Cake

The Ritz Carlton Lemon Pound Cake Recipe

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.
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.

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!

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.
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.

WATCH How to Make The Ritz Carlton Lemon Pound Cake





Yield: 1 10-inch bundt cake

Lemon Pound Cake

prep time: 10 MINScook time: 55 MINStotal time: 65 mins

ingredients:

  • 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

instructions:

  1. Preheat oven to 350ºF. Spray or butter and flour 2 loaf pans or one large Bundt pan.
  2. Sift flour, baking powder and salt into medium bowl.  Set aside.
  3. Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one.
  4. 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.
  5. 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 top or the cake will overflow. Leave at least a 1-inch to 1-1/2 inches unfilled. You may have leftover batter.**

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Comments

  1. 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.

  2. 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.

    1. My Crisco shortening says on the package that 1/2 cup shortening plus 2 Tbsp water equals 1/2 cup butter so I'm guessing the liquid content is different in balking

  3. 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…

  4. 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

  5. Lemon Pound Cake is my fave in all the pound cake world and this one looks beyond uber moist 😉

    1. It is a gift from the milk gods. ..lol. Born and raised TX girl here! No self respecting baker this side of the Rio Grande would be caught without it.

    2. Check with some of your local restaurants. We had to do that when we moved to Virginia for 5 years. One of the burger franchises used Blue Bell and they said we could buy it through them. Limits your flavor selection, but Homemade Vanilla is my favorite anyways. I could be a little bias, but I think its the best ice cream that I've ever had.

    3. I used this recipe and added a pint of fresh blueberries. I tossed them in flour first and shook off the excess…folded them in with a rubber spatula. I baked the cake in an old 2-piece angel food cake and it took about 1 hour and 15 minutes in a 350F oven. Looks great and a little sample from the small amount that stuck to the pan was delicious. I hope it's all good when I cut into it for my wife's birthday Friday.(I find that pound cake is better a couple days later…I'm keeping it wrapped in the fridge.) I also made a drizzle from a cup of powdered sugar, a cup of blueberries, and a chunk of cream cheese…maybe 3 tablespoons. Blended with a handheld blender. That will go on at the last minute. Thanks for the recipe! The lemon flavor is really bright, too.

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