If you love lemons and you love pound cake, this 1920 Famous Ritz Carlton Lemon Pound Cake Recipe is calling your name! This dense, old-fashioned buttery lemon pound cake was a favorite at the Ritz Carlton Hotel in the 1920’s and it’s still popular today.
Finally you stir in the dry ingredients, alternating with the wet ones until just combined. Stir in add-ins at the end. It doesn’t sound too complicated.
POUND CAKE RECIPE:
- Ingredients should be at room temperature.
- Measure ingredients carefully. (Ahem.)
- For a tender cake, don’t over mix. Mix until ingredients are just incorporated.
- Bake on your middle oven rack.
- Start checking at the 55 minute mark, but if the top isn’t even golden brown, don’t open your oven yet. (Opening and closing the oven to check a cake before it’s done causes it to fall.)
- Grease and flour a bundt pan or tube cake pan.
- This is the kind of tube cake pan I used. It has two pieces which makes it simple to remove the cake.
- Cool the cake before removing it from the pan.
- Gently loosen the sides with a knife, then lift out the middle piece. Then run your knife around the center tube to loosen, and between the bottom of the cake and cake pan to separate.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3 cups sugar
- 1 cup unsalted butter at room temperature
- 1/2 cup shortening at room temperature
- 5 large eggs at room temperature
- 1 cup whole milk (or 1/2 cup milk plus 1/2 cup heavy whipping cream)
- 6 tablespoons fresh squeezed lemon juice
- Zest of 1 lemon
- Preheat oven to 350°F.
- Grease and flour a tube pan (angel food cake pan) or Bundt pan. Set aside.
- Sift flour, baking powder and salt into a medium bowl. Set aside.
- Using an electric or stand mixer, cream together butter, shortening and sugar.
- Add eggs one at a time, beating well after each one.
- Scrape down the sides and bottom of the bowl.
- Add dry ingredients in three additions to butter mixture alternately with half of the milk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Gently stir in lemon juice and zest.
- Pour batter into prepared pan.
- Bake cake until cake is golden on top and tester inserted into center comes out clean, 55 – 70 minutes. (Start checking at the 55 minute mark.)
- Be careful not to open the oven if you don’t think it’s finished baking. (Opening the oven prematurely could cause the cake to fall.)
- Cool cake in pan.
- Using a sharp knife, gently separate cake from cake pan edges wherever you can, including around the center tube.
- Turn cake out onto rack.
- Serve with a dollop of fresh whipped cream or a spoonful of lemon curd.