Description
This Ritz Carlton Lemon Pound Cake is a classic, moist, and rich dessert bursting with bright lemon flavor. Perfectly tender with a buttery crumb, this pound cake is elevated by fresh lemon juice and zest, making it ideal for afternoon tea or a delightful dessert.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- ¾ tsp salt
Wet Ingredients
- 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 and Prepare Pan: Preheat the oven to 350ºF (175ºC). Grease and flour a 15-cup Bundt pan to ensure the cake releases easily after baking.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt into a medium bowl, then set it aside for later addition.
- Cream Butter and Sugars: Using an electric mixer, cream the unsalted butter, Crisco shortening, and sugar until the mixture is light and fluffy. This creates the cake’s tender texture.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating thoroughly after each addition to ensure even incorporation.
- Alternate Dry and Wet Ingredients: Add the sifted dry ingredients to the butter mixture in three additions, alternating with the whole milk, beginning and ending with the flour mixture. Beat at low speed just until the ingredients are blended after each addition to avoid overmixing.
- Add Lemon Flavors: Fold in the fresh lemon juice and lemon zest gently to infuse the batter with bright lemon flavor.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Bake in the preheated oven until a tester inserted into the center comes out clean, approximately 55 minutes.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Then turn it out onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake tender and light.
- If you want extra lemon flavor, consider making a lemon glaze or drizzle to pour over the cooled cake.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free adaptation, substitute milk with a plant-based milk and replace butter and shortening with non-dairy alternatives.
