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. PhDer, I was wondering the same. I found this on Nigella's website :

    "Vegetable shortening is a white, solid fat made from vegetable oils. In the UK it is sold under the brand names Trex, Flora White or Cookeen. In the US Crisco is the best known and there is also an organic solid vegetable shortening made by Earth Balance. In Australia the best known brand is Copha."

    🙂

  2. Ahhh, I see, thank you for that! We don't have Crisco but I think that maybe our white vegetable fats (hard to get hold of) will be much the same – I'll go hunting. For now, until I can find some I'll try it out with butter.

  3. PhDer – all purpose flour is regular flour (not self-rising). You can use butter if you can't find a substitute for shortening. The brand name here is Crisco. You might look for a solid vegetable fat product.

  4. It looks absolutely delicious, but I'm wondering what shortening is. I'm in the UK and we don't have anything called that! Is all purpose flour our plain flour (as opposed to self raising). I can't wait to try this – it just looks wonderful!

  5. It's in the oven–can't wait! I didn't have enough lemon juice so I put in some lemon curd… will see.

  6. I followed your recipe and this cake was awsome. Took it to work and it was a big hit! Just about to make it again, so delicious. Thanks for the recipe1

  7. This pound cake has the BEST taste, but I had an EPIC fail with it. The sides pulled away from my loaf pan and caved into the middle and the bottom fourth would not come out … I had to ladle it out. And, yes, I did prepare the pan. I don't know what I did wrong, but will definitely try the cake again. Any ideas as to what I did? I was taking it to a lunch today but decided to go back to my old faithful recipe on my redo.

    1. I use a bundt pan and I've never had any issues with it. I just made it for Easter and it was perfect. I followed the recipe and directions as written.

    2. Try it again. I used a 10" and before I read the blog it started to over flow, caught it early and scooped some out and put into a loaf pan. It turned out pretty good after that. Next time Im going to try two 10" bundt cakes pans.

  8. I was wondering what type of frosting you would recommend? And if you do recommend, could you add the recipe?

  9. 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!

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