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Homemade Ritz Carlton Lemon Pound Cake photo

Ritz Carlton Lemon Pound Cake

This Ritz Carlton Lemon Pound Cake is a moist, tender classic bursting with bright lemon flavor—perfect for any occasion or afternoon treat!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Stand Mixer or Hand Mixer
  • Mixing Bowls
  • Measuring cups and spoons
  • Rubber spatula
  • 9x5 inch loaf pan
  • Cooling rack

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 cups sugar
  • 1 cup unsalted butter room temperature
  • 0.5 cup Crisco shortening
  • 5 large eggs
  • 1 cup whole milk
  • 6 tablespoons lemon juice fresh
  • 1 lemon zested

Instructions
 

  • Preheat your oven to 350°F (175°C) to ensure even baking and proper rise.
  • Grease your 9x5 inch loaf pan with butter or non-stick spray, then lightly dust it with flour to help the cake release easily.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  • In a large mixing bowl, beat together the unsalted butter and Crisco shortening with a stand mixer or hand mixer on medium speed until light and fluffy, about 3-5 minutes.
  • Gradually add the sugar to the butter and shortening mixture, continuing to beat until well blended and fluffy.
  • Add the eggs one at a time, mixing well after each addition to achieve a light texture.
  • Pour in the whole milk and lemon juice, mixing until everything is well combined, enhancing the flavor with acidity.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to prevent a dense cake.
  • Fold in the lemon zest with a rubber spatula, distributing it evenly throughout the batter for an extra citrus burst.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.

Notes

  • Use room temperature ingredients for smoother batter and better texture.
  • For a stronger lemon flavor, add a lemon glaze after the cake has cooled.
  • Let the cake rest for a day before serving to allow flavors to meld beautifully.
  • Watch the cake near the end of baking to avoid over-browning.
  • This cake freezes well for up to three months; wrap tightly and thaw before serving.
Keyword Baking, Classic, Easy, Lemon, Pound Cake