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.
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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
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Fantastic cake. Very moist and flavorful. Thanks for sharing.
I’m going to make this . It sounds so good. I think I want to make one with orange juice as well .
I love this recipe but I like to change the flavor……like almond amaretto by substituting almond flavoring and a couple of teaspoons of amaretto liqueur. It is so good
that sounds amazing!
I live in Colorado..high altitude. What do I need to add to make sure the cake comes out moist?
Unfortunately, I don’t have any experience cooking at high altitudes.
I live in CO too! I always wonder how to alter for high altitude. I made this according to the recipe and it was moist! My issue was I didn’t grease the pan well enough and it got stuck. I’ll try it again
OMG, this recipe is SO good! Thank you for the tip about baking powder…I had no idea it expired! I used a 12' bundt pan and there were no issues except I had to cook it about 10 minutes longer than recipe calls for. There wasn't one person who didn't love this cake, including my husband who hates lemon! Thanks again for sharing! I will be making this often. 🙂
Made this today and followed the recipe exactly. Halved the quantities and used a loaf pan. Absolutely perfect result and delicious!! Thank you.
I have this in the oven but im nervous its going to overflow, its in a bundt pan but its pretty close to the top
You should leave about an inch at the top of the bundt pan so the cake has space to rise. There could be some leftover batter.
So, I panicked bc being a new-ish baker I had never made a recipe that didn't fit into the pan perfectly as its supposed to. I stuck it in the oven then immediately came on this site to read reviews (should've done that first!) and I ran back into my kitchen pulled the cake out and scooped some of the batter out( used my 2/3 cup to scoop about 4 times) put that batter into a loaf pan and baked them both, turned out amazing! so so yummy I am excited to eat this up and make it again and again! thank you so much for this recipe
I love this recipe! I made it several times for my small group, and it's always a big hit! Thanks for sharing such a gem!
This cake recipe is delicious! My husband loves it and he's not a 'sweets' kind of person. Will be making this again.
Took me two tries to make this cake…
The first time, I used all the batter in my 12-cup bundt pan and it overflowed like crazy. Caught fire in my oven and made a horrible mess. It was a disaster! But the batter tasted so good, I had to try it again.
I made it again tonight and left about 2 inches of room in the bundt pan. Otherwise, I followed the directions exactly and wow – it's delicious! I made the lemon glaze that was suggested in the comments and it makes the cake even better. I also think the cake would be great toasted and with a side of ice cream!
Thanks for the recipe, it's a keeper!
Saw this recipe and it looked so good that I made the batter and put it in the oven before I read all the comments. I got worried since so many people had problems with the cake not baking properly. I used a 12 cup bundt pan, buttered & floured. Baked it for 50 minutes, then checked it. The cake tester came out wet but the outside looked done si I reduced the oven to 325 and let it bake for 10 more minutes then turned the oven off and let it sit for another 5. Cake tester came out clean this time. Let it cool on a rack for about 15 minutes, ran a knife around the pan edges and the cake slid right out, no problem! I made this for a March of Dimes bake sale…I think it's going to be a hit!
Made this last night, and oh my goodness!!! I'm not crazy about lemon, and didn't have unsalted butter, so used regular butter, butter flavored shortening, 2% milk, the juice of 2 Navel oranges, and the grated rind from both. I greased the pan with shortening, then floured. Baked it for the allotted time and it slid right out of the pan. After it cooled, I mixed more orange juice with confectioner's sugar, and drizzled it over the top. It was one of the moistest made from scratch cakes I have ever made. I will definitely make this again….soon!
I made this and it was wonderful! I just didn't use all the batter for the bundt cake version. It also didn't take as long to cook. So don't fill it up, and keep an eye on it. It will be worth it! It disappeared in my house, with picky eaters.
Mine is in the oven now and smells so good. We are having it tomorrow night for dessert at my mom's house!
Elizabeth – I think that would work fine
My boyfriend really wants Poppyseed lemon Pound Cake. Think I could get away with just adding a couple Tablespoons to the recipe as is?
I'm making this for dessert tonight. It's in the oven right now & smells delicious!
Thanks very much for the yummy recipe. x