Ingredients

Most of what you’ll need for this cake are standard baking
ingredients. Here’s the complete list:

Flour – All-purpose flour is the best option for this cake. If you
prefer, you can use cake flour, but I find it harder to work with. It
makes it a little fluffier, though.

Baking Powder – Baking powder will help the cake rise.

Salt – Salt acts as a flavor enhancer for the other ingredients. It
also complements the bright, lemony flavor well.

Butter – I use salted butter for this recipe because salt and lemon
pair well together. Be sure to set it out ahead of time and let it
soften. Don’t substitute with oil or margarine. You’ll want the
gorgeous yellow color the butter provides.

Shortening – Any shortening will work, but I’m a fan of good
old-fashioned Crisco. It’s the secret ingredient that made all my
grandma’s cakes so good. And now, it does the same for me. Don’t skip
this ingredient. It’s what you need to provide the cake with its
delightfully dense crumb.

White Sugar – Plain granulated sugar is perfect.
Eggs – Use five large, room-temperature eggs. They add moisture and
lightness to the cake while holding everything together.

Whole Milk – Usually, I say use whatever milk you have on hand.
However, whole milk is non-negotiable for this recipe. It’s the only
type that provides the right balance of sweetness and richness.

Lemon Juice and Zest – Remember to zest your lemon BEFORE you juice
it. Trying it the other way around is a recipe for disaster.

Confectioners’ Sugar – While optional, confectioners’ sugar is a
fantastic addition to the cake. It makes it look lovely and adds
additional sweetness.

Optional Lemon Glaze – This cake is so moist you don’t need a glaze.
But if you want extra sweetness, you’ll need a simple blend of
powdered sugar and lemon juice.

How to Make Ritz Carlton Lemon Pound Cake

Baking a cake from scratch always takes more work than making a boxed
cake. Still, as long as you follow the directions, it isn’t too hard.


1. Prepare. Preheat the oven to 350 degrees and prepare a 10-inch
Bundt pan. Grease it liberally with butter, then dust it with flour.

2. Mix the dry ingredients. Combine the flour, baking powder, and salt
in one bowl. (Use a sifter to do this. It will help aerate the
ingredients.)

3. Mix the wet ingredients. Combine the butter, shortening, and sugar
in a second bowl. Cream them together until pale and fluffy, then add
the eggs one at a time.

4. Combine the two bowls. Add the flour mixture to the wet mixture by alternating it with the milk. (i.e., Add a little flour mixture, then
a little milk.)

Continue until you’ve added all of the flour mixture and all of the
milk. Don’t overmix during this step! Mix in the lemon juice and lemon
zest.

5. Bake. Pour the batter into the Bundt pan and bake for about 60
minutes.

6. Cool. Remove the cake from the oven and let it cool in the pan for
10 minutes. Then, loosen it with a knife and turn it onto a wire
cooling rack to finish cooling.

7. Add the sugar or glaze (optional). Dust the cooled cake with
confectioners’ sugar or drizzle over the glaze.

8. Enjoy! Slice, serve, and enjoy!

Tips for the Best Pound Cake

Want a few tips to ensure your cake is the best it can be? Try these:


Don’t zest the lemon too deep. If you do, you’ll run into the pith,
which is bitter. Zest only the outer peel, and don’t dig too deeply
into it.
Roll the lemon before juicing. Rolling it will make it softer and
easier to squeeze. You’ll get far more juice this way.
Measure the flour accurately. A kitchen scale is the best tool for
doing this. If you don’t have one, use a spoon to transfer the flour
to the measuring cup. Don’t just scoop the flour out with the
measuring cup. (You’ll use too much if you do.)
Beat it (butter, sugar, shortening)- just beat it! You must cream the
butter, sugar, and shortening for about 5 minutes. Take your time with
it. Doing so aerates the butter (which is essential for the cake’s
texture). It will be light, fluffy, and paler in color.
Don’t overmix! Creaming the butter, sugar, and shortening is the only
time you want to mix for a while. When adding the other ingredients – particularly the eggs – don’t overmix.
Bake on the middle rack. It’s the perfect spot – neither too close nor
far away from the heat source.
How to Store & Freeze

Store leftover cake in an airtight container at room temperature. It
should last for about 4 days before going stale.

You can also freeze the cake* for up to 3 months. First, wrap it in
plastic wrap. Then, wrap it again in aluminum foil.

Store it upright in the freezer with nothing on top of it.

Be sure to let the cake thaw at room temperature before eating it.
Avoid warming it in the microwave. Otherwise, it can dry it out.

*Note: If you want to freeze individual slices, that’s fine, too.
Slice the cooled cake and wrap each piece in plastic wrap. Then, store
all the wrapped slices in a freezer-safe bag.

1920’s Ritz Carlton Lemon Pound Cake

Cooking time
1

hour
5

minutes
This Ritz Carlton lemon pound cake will bring a taste of luxury right
to your table. This Bundt is moist, airy, and bright, perfect for any
occasion.

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1D4 teaspoon salt

1 cup salted butter, softened

1D2 cup shortening

3 cups white sugar

5 large eggs, room temperature

1 cup whole milk

6 1D2 tablespoons lemon juice, freshly squeezed

zest from one lemon

Optional Toppings
powdered sugar, for dusting

1 cup powdered sugar + 3 tablespoons lemon juice, for the glaze

Instructions

Preheat the oven to 350 degrees Fahrenheit, and grease a 10-inch bundt
pan. Dust it with flour and set aside.
Sift the flour, baking powder, and salt in a medium bowl. Set aside.
In a separate large bowl, beat the butter, shortening, and sugar until
well blended, pale, and fluffy. Add the eggs one at a time, mixing
well between each addition.
Alternate adding the dry ingredients and the milk. Stir with a spatula
gently until just combined.
Stir in the lemon juice and zest, then pour the batter into the pan
and bake for 55-65 minutes or until a toothpick inserted into the
center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10
minutes. Then, loosen the cake from the edge and turn it onto a wire
rack to cool.
To make the glaze, mix the powdered sugar with the lemon juice until
smooth. Adjust the consistency as needed with more sugar or lemon.
When the cake is cool, dust with powdered sugar and drizzle with the
glaze, if using. Then slice, serve, and enjoy!

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