Ritz Carlton Lemon Pound Cake

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.

Remember this recipe

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

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

slice of pound cake

The Ritz Carlton Lemon Pound Cake

Yield: 1 10-inch cake
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
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.

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, ½ zested

Instructions:

  • Preheat oven to 350ºF. 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.

Video:

Notes:

DO NOT fill your pans to the very top or the cake will overflow!
Leave at least a 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

Categories:

Tags:

You Might Also Like

See All Cake

German Chocolate Bundt Cake

German Chocolate Bundt Cake – seriously delicious! German chocolate cake mix, water, oil, eggs and a can of coconut pecan…

Chocolate Chip Bundt Cake

This Chocolate Chip Bundt Cake is seriously the BEST. Homemade buttermilk pound cake loaded with pecans and chocolate chips. Top…

Orange Cranberry Cake

Orange Cranberry Cake Orange Cranberry Cake – this vintage cake recipe perfect for the holidays! Made from scratch and loaded…

Comments

  1. Teacher Lori – it could have fallen for a couple of reasons:

    Expired Baking Powder or opening the oven too much and exposing to cake to inconsistent temperatures before it's finished. Keep it in the back of the oven, don't move it around too much and try to keep the oven shut.

  2. Angie – the cooking time worked for me in my oven. Feel free to play around with the baking time. My loaf pans needed close to an hour to bake.

  3. So sad;(. Mine fell in the middle. I have the larger bundt pan but still thought I had too much mix. Should not have added it all. Not sure if that's why it feel. Too many ingredients to loose if I try again;(

  4. I baked the cake this morning for my Canasta card group.
    Fabulous!!!
    Mine needed an extra 10 minutes in the oven, and an extra 5 after I turned the oven off.
    Made a glaze with 11/2 cup sugar, 1/2 cup butter, 2 Tbl lemon juice, 1 Tbl lemon zest, cooked. Poked holes in the cake while warm. Poured the glaze over the cake.
    Thank you so much :/)

  5. Thanks for the recipe! My first time making a pound cake. The batter was so…soft, I thought I might not have measured in enough flour! But the cake came out just like the picture and it was DELICIOUS! Moist and yet sort of dense in that poundcake way! I topped it with a lemon glaze (2 cups of powdered sugar with a couple of tablespoons of lemon juice). Loved it! It's a keeper. Thanks again!

  6. I used almond and vanilla flavoring instead (my sister doesn't like lemon flavored things)and it turned out great. My only complaint is that the top browned too fast and I had to gently cut the top off so it wouldn't taste burned. Be the texture is very light and moist. This is a great all around regular cake recipe

  7. I tried this yesterday and it turned out pretty darn good for my first cake from scratch. I didn't have shortening so I substituted with Country Crock spread (next time I’ll probably use all butter). My cake seemed to cook a little too fast on the top so I’ll reduce my temperature some. After the suggested cooking time and tooth pick test, I turned the oven off and let it sit in another 10 minutes to let the bottom continue to cook. I also did a glaze with confection sugar and lemon juice which was a little sweet for me so next time I’ll also add butter and do it on the stove as Amy suggested. Thanks for sharing this recipe!

  8. @Amy, I busted out laughing at your Lemon Casserole! As the old saying goes when life gives you lemons make Lemon Casserole! Love It..lol!!! My whole family partook in the festivities of making this lemon pound cake two days ago! I have to say ours came out absolutely perfect! We did everything exactly as you said and I have to say we were amazed at how well we did! The pound cake is as good as it looks in the picture. The only thing we were missing was the lemon glaze. Thank you Amy for the recipe for the lemon glaze we will be using this on the next one! Oh yes, there is going to be a next one!

  9. I tried this and also had an epic fail. The cake looked and tested done. I took it out of the oven and let it cool for a few minutes. Then I started making a lemon glaze that is delicious… 1 stick of butter, 1 1/2 c powdered sugar, 2T lemon juice warmed in a pan on the stove. When I dumped the cake onto the cooling rack it just felt funny. Half came out, half stayed in…the bottom half was gooey. I found a good-sized bowl and put it in, added the glaze, mixed it all up together and took it and some whipped cream to a potluck where everyone raved about it! I called it Lemon Casserole. Hope I can do it again!

Leave a Comment