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 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
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Just amazing! The most perfect lemon pound cake on Earth! Paired with a simple vanilla glaze for perfection plus! Thank you – zero issues or problems here! I wish I could have posted a picture
I baked this last night and it was wonderful. What I would like to do next time is add frozen blueberries. Can you tell me what changes I need to make. Thank you.
None, just toss the blueberries in flour first so they don’t sink😉
Should the blueberries be thawed and drained? Please advise how many cups of blueberries? TYIA 😁😊
Any changes and adjustments to the recipe would be up to you. I would recommend using thawed and drained blueberries. You don’t want any excess liquid in the cake batter.
I just made this pound cake…waiting for it to cool as I am typing…I added blueberries…made a sour cream glaze with lemon zest…can not wait to taste and take to work to share….Will write review after tasting 😋
Mi baby girl favorite cake & I tried different recipes but this 1is sumthin serious!! CAN U SAY YUMMY
I have made this twice. The first time as written, the second time I slightly altered it and it turned out perfect. First, I didnt have bundt pan so I used 2 loaf pans. I oiled and lined them with wax paper. Next, I added 2T of zest instead of 1; Increased lemon juice by 2T and decreased milk by 2T (so that the liquid mixture was correct). First time I baked for 10 minutes over and it was a little dry. So the next time I baked for 55 minutes and it was perfect.
Another thing I tried was after it cooled, I wrapped in foil and put it in the freezer over night. It tasted almost exactly like a sarah lee pound cake, except lemony. Very good, especially frozen.
Thank you for the recipe, its a keeper. My son even wants it for his birthday.
I made this iemon cake for Easter, my family loved it. I would like to know,can I use the same recipe to make a orange cake?
Sure!
Can this be made without the lemon flavoring?
sure
So good. Sweet needs no glaze, moist, and has a wonderful crust. Followed exactly except I added vanilla extract and had to bake 10 more minutes then 5 more with oven turned off. One problem. I’ve made it twice and it stuck to pan both times. I usually don’t use spray so next time I will use crisco to grease the pan.
It is definitely important to spray or grease and flour the pan.
Instead of lemon juice can vanilla extract be used? If so how much
That would be up to you.
This cake was absolutely delicious and company loved it!!! However after leaving in the pan for 15 minutes it didn’t come out so I left it for another 1/2 hour and when it came out some of it stuck to the pan! I sprayed liberally with cooking spray, should I have used baking spray? TIA
Probably. I use a bunt for 90% of my cakes. I always use baking spray and have had only one failure, twenty years ago.
I always spray my bunt pans and dust them with flour.
Made this cake today and my family loved it. The only thing I would change for next time is a little less sugar as I found the cake a bit sweet.
Hi! There,
I would like to make this for Easter – an I bake in square cake pans? This looks delicious….
I’ve only made the cake as written, so I can not give guidance on how this works in other pans.
Can you use cake flour instead of all purpose flour?
I’ve only made the cake as written, so I can not say how that substitution will turn out.
Can you use lime juice and lime zest instead of lemon juice and lemon zest??
sure
It may or may not be 1 or 2 lemons. It could be more. It depends on the size of the lemon and how much juice is squeezed out of the lemon. Go by the number of Tbls needed not the number of lemons. I used the zest of two lemons and it just added to the lemon flavor.
Shortening is not oil. Shortening is solid as in lard or Crisco.
Despite your clear and direct instructions to NOT overfill the bundt pan, I ignored them anyway and just like you said it would, my cake overflowed. I’m 40. Where did my parents fall short?
Knowing full well I had too much in the Bundt pan, I put a cookie sheet on the bottom rack to catch my failure.
Recipe is great. My daughter loves Starbucks lemon pound cake and this hit the spot. I’ll look into going back to therapy.
Hey, at least you had the cookie sheet to save the oven! Glad you enjoyed it!
So funny!!!! I would have done the same but wouldn’t have been genius enough to add the sheet pan!!!!
I did the same exact thing and overfilled the cake pan.
So, do you need someone to join you in therapy or we can start our own group.
I ended up making cupcakes with the extra batter and decided to see if it would overflow. I’m still waiting, but I am sure it will.
Very delicious cake! Made as follows! I have to laugh at some of the questions!!! Sounds like a few of you need to be on worst cooks in America! Lol is shortening vegetable oil!! Bahaha
Great recipe, a tender and moist mildly lemon cake.
I mean made this pound cake last night. I used 2 loaf pans and, yes, there was a bit( about a cup) left over. Took 1 of them next door and 1/2 of it was gone before I left….lol. I usually pour a glaze over the top. There’s no need with this recipe. It’s sweet enough on it’s own. Absolutely the nest I’ve made yet! Next, going to try the Orange one. Again, thank you so much. Well done!
This is my all time favorite pound cake recipe… Thank you so much.