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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Amazing Bundt cake. I topped it with a bit of lemon frosting. Best lemon cake ever!!
Hi,
I wanted to make this cake today but my cup measures 8 oz , so you told in a comment that your cup weighs 4.25 oz , so i have to use half cup i mean total almost 12 oz flour
No. Your cup measures 8-oz of liquid. Dry ingredients do not all weigh the same. You need the amount of flour listed in the ingredients. The weight is listed in case you want to properly measure the ingredients with a kitchen scale.
I made this today and it fell, before it was even done in the center. Any ideas why?
Best guess? Your baking powder could be bad. You probably need to cook it longer. If the middle of the cake is raw and the edges are brown, the pound cake might sink in the middle and crack. You can avoid this by covering the edges of the cake with foil to avoid it from browning and allowing the middle of the cake to bake.
My 1st attempt failed…the center failed to rise but the outer cake was perfect..what did i do wrong?…btw…we still ate the cake and will try again this weekend.
Best guess? Your baking powder could be bad. You probably need to cook it longer. If the middle of the cake is raw and the edges are brown, the pound cake might sink in the middle and crack. You can avoid this by covering the edges of the cake with foil to avoid it from blackening and allowing the middle of the cake to bake.
Tried this lemon pound cake last night. It was extremely moist. My son had like 3 slices…Delicious!! This will be my go- to pound cake moving forward. One thing I did was to substitute the shortening with cream cheese. The cake came out perfectly. 👍👍
The shortening helps to keep the cake moist. Do not omit the shortening.
What do people use for shortening. When I hear shortening I think of Crisco? Is that what it calls for? Are there alternatives do you know?
Crisco
I think I will try this recipe and use the cake for strawberry shortcake. Only I will use fresh strawberry juice instead of lemon juice. Do you think I should make strawberry zest for the lemon or skip that ingredient?
That would be entirely up to you.
Has anyone made this lemon pound cake gluten free using gluten free all-purpose flour?
yes, and it turned out great! Just be sure to use 1-to-1 flour.
I’m planning on making this tomorrow. Can this be made in loaf pans?
I’m sure it can. I have not made this in loaf pans, so I do not know the cooking time.
There is no such thing as strawberry zest.
If I were adding strawberries, I would still include a little lemon juice. I would also grind up some dehydrated strawberries for additional strawberry flavor.
The last ingredient is 1 lemon, 1/2 zested. I’m a little unclear about what is meant there. Does that mean you zest half of the peel? (and that’s it)
zest half of the lemon and use all of the juice
6 TBsp lemon juice + the juice of 1 lemon? Is this correct?
Still hoping for the answer to clarify this question 🙂 Is it 6 T lemon juice PLUS the juice of one lemon?? Thanks!
It is 6 Tbsp lemon juice and the zest of 1 lemon
6 TBSP = 2 lemons My lemons yielded 7 TBSP
I zested one lemon before cutting it open to juice.
If you roll them on the counter with pressure before cutting them, they soften and you makes it much easier to get all the juice.
It is a total of 6 tablespoons…it equals a large lemon
I don’t see that it is 1 lemon, 1/2 zested or the zest of half of a lemon. I see 6 tbsp. of lemon juice and the zest of one lemon. Which is it supposed to be?
I’m not sure what you are seeing. It is 6 tablespoons of lemon juice and the zest of 1 lemon.
Made this yesterday for my mom’s 86th birthday. She loves lemon and everyone loved this pound cake.
My god I just made it , it’s so rich fluffy, so moist and light I just want to say thank you so much, it reminds me of my mother who is overseas, tried my mom recipe btw and it wasn’t successful lol, thank you !! This is my go to Bundt cake from now on and I’ll pass the recipes to my young daughter too…
Where it says 1/2 cup shortening is that the solid crisco or the liquid vegetable oil?
shortening is a solid
I have tried other lemon pound cake recepies and this is the last one. It took longer in my oven but kept a close eye on it.
This will be my go to recipe
Thank you 😊
Can i make it using butter flavored shortening?
I would think that would be fine.
Can I use butter milk.Or half and please respond.
I have only made the recipe as written, so I can not say. Any changes and modifications are up to you.
The cake is delicious, but the lemon juice is not enough to give a distinctive lemon flavor. If I make it again, will use lemon extract to accentuate the favor.
Made this cake 2x in one day. Both of them overflowed in the oven. Why would this happen? Tasted great, made into a trifle with vanilla pudding, strawberries and whipped cream. Just wondering if anyone had a similar experience.
sounds like you overfilled your cake pan.
OMG!
I made this for my Daughter’s Birthday and it was the best cake ever.
I grease my bundt pan with Crisco rather than butter. Never had a problem with it sticking, but you have to grease it really well.
I’ve only made this recipe as written. Without further recipe testing, I can not say how the recipe would turn out if altered.