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 Crisco shortening
- 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.
- 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.
Steph
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The flavor of this? Out of control. So good. But I’m having the hardest time with getting the cake to come out of the pan without sticking! I’ve tried butter, shortening, shortening with some flour dusted on top…I can’t figure out what I’m doing wrong.
You need to Use Cake Goop
Ingredients:
-1/2 cup shortening
-1/2 cup oil
-1/2 cup White Lily All Purpose Flour
Directions:
1. Beat together equal parts shortening, oil, and flour until smooth.
2. Store in an air tight container in your pantry.
3. Brush on your cake pans as needed
I use the “magic cake release” it is equal parts of flour, shortening, and oil. mix it together and brush it on. works every time for me.