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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SO glad it was a success!
Tried and true. Love this pound cake. Have been trying to find one close to my childhood memory of my Aunt’s. I give it 5 stars ⭐️ .
Hi Steph,
I live in The Netherlands; can you please tell me how you measure your flour – do you scoop and level or pour and level?
Apparently they both give different amounts of flour.
I love American recipes but authors rarely mention which method is used re the cups of flour and sadly I’ve had a few disasters – how do American cooks know which method is used in recipes – any advice on the above would help.
Many thanks
Fran
One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
Hi Stephanie,
Thanks so much for your quick reply.
I’ve saved and tried quite a few of your savoury recipes over the last couple of years and they’ve been gorgeous – I’ve no doubt this will be another now I know how to measure the flour.
Thanks once again for your help
Fran
Always spoon flour into dry measuring cup then level it off. There is difference between liquid measuring cup & dry. Check it out u will see. Enjoy. Been to ur country. Loved it. Come visit America.
Hello! This is so good!! Made this in a bundt pan. I wanna make this again for my husband’s birthday. Can I use 8 or 9 inch round pan for this? If yes, same time baking? Can I add a buttercream?
I’ve only made this in a Bundt pan, so I can not say with certainty cooking times on different pans. You will just have to experiment with it.
Neighbor gave me some lemons, so I’m going to try baking this today. I bought some poppy seeds and going to add them (2 tablespoons). This recipe sounds fantastic!
They said on recipe to leave room or it would over flow
Followed the recipe and it was a delicious lemon cake. The lemon flavor was perfect:) perfect cake to pair with tea or coffee. Thank you for an easy to follow recipe. I might try and substitute monk sugar for my diabetic mother to enjoy:)
Is one tablespoon baking powder correct? Seems a lot. Thx.
yes
How about using loaf pans?
you can bake it in any pan you would like. I have only made it in a Bundt Pan. I don’t know the baking time for other pans.
It’s obvious that SOME people are not reading the comments, bcuz y’all are STILL asking the same questions. There’s a saying, “There’s no such thing as a dumb question!”…..well, SOME of you in these comments PROVE that saying to be false. How many times does Plain Chicken have to explain that, if you stick to the recipe that she posted, and use proper measurements, in the stated pan size, that your cake will come out correctly……she does NOT know anything about using ANY other pan, adding ANY OTHER INGREDIENT, substituting any other ingredient OR leaving ANY of the ingredients she said to put in, out……so stop asking!
Are you presuming that people are reading other comments before posting their own? Since that isn’t a requirement it’s highly probable that they’re not.
Made this for a get-together. The batter was so smooth & silky. The cake is awesome. My favorite flavor of lemon but I would imagine you could substitute flavor—-right? Will definitely be a ‘keeper’. Thanks………
I halved this recipe and I made a 9 in square pan of lemon pound cake! We are a family of 3 and a whole poundcake is too much for us. Btw, My hubby and 6 year old loved it! I had no shortening so I used coconut oil instead. It came out delicious and light and fluffy! I’m gonna chop up strawberries and add some cool whip to top this delicious dessert! Thank you so much! Gonna make this again!
wonderful recipe! so easy to make and absolutely delicious. i made it for father's day and it was a hit. i was using it for strawberry shortcake, so i left out the lemon and added some vanilla. my only problem was i think my baking powder is too old and the cakes sunk in the middle. still tasted great though, so nobody cared.
I've been looking at lemon recipes a lot lately. I had some lemon bread and it kicked the craving up even more. This recipe looks awesome and I can't wait to try it. I lived in Texas for quite a number of years, but returned to my home in PA. Thanks for reminding me about Blue Bell Vanilla Ice Cream-My absolute favorite! I had forgotten about it. Now I want some, especially with this cake!
I made this cake yesterday and it turned out well. Very moist and the lemon flavor is outstanding. I used a 10 cup Bundt pan and added 10 minutes of cooking time. This cake is so good, I can see using it for special occasions .
I have made this cake many times and it's a big favourite amongst my family and friends . I thank you so much for sharing it .
I don't use regular milk. Would almond milk work also?
I've never cooked or baked with almond milk. If you've used it in other recipes with success, I'm sure it would be fine.
Loved your recipe.it turned out super yum.thank you.
the best thing about this cake is that it needs no embellishments, cut your slice, pick it up and eat it, no dish, no fork needed.