The Ritz Carlton Lemon Pound Cake is a timeless dessert known for its rich, buttery texture and vibrant citrus flavor. This elegant cake has become a signature recipe of the Ritz-Carlton hotel chain, where luxurious dining experiences are a hallmark.

What makes this lemon pound cake stand out is its perfect balance of sweetness and tanginess, thanks to the fresh lemon zest and juice infused into the batter. The cake’s dense yet soft crumb creates a melt-in-your-mouth experience, while a simple lemon glaze on top adds a touch of extra flavor and moisture.

Originally, pound cakes were made with equal parts butter, sugar, eggs, and flour, resulting in a dense but satisfying dessert. The Ritz-Carlton version refines this tradition by incorporating cake flour for a lighter texture and heavy cream for extra richness. It’s the ideal cake for any occasion—whether you’re serving it at a formal dinner party, enjoying it with coffee, or indulging in a slice for breakfast.

In this guide, we’ll walk you through the ingredients, step-by-step instructions, and expert tips to help you bake the perfect Ritz Carlton Lemon Pound Cake in your own kitchen. Let’s get started!

Ingredients for the Perfect Ritz Carlton Lemon Pound Cake

To achieve the signature light, moist, and flavorful texture of the Ritz Carlton Lemon Pound Cake, it’s crucial to use high-quality ingredients. Here’s everything you need:

Essential Ingredients:

1 cup (2 sticks) unsalted butter – Provides richness and a tender crumb
2 ½ cups granulated sugar – Adds sweetness and moisture
5 large eggs – Helps create structure and stability

3 cups cake flour – Gives a delicate, airy texture (substitute: all-purpose flour + cornstarch)
½ teaspoon baking powder – Adds a slight lift to the cake
1 cup heavy cream – Ensures a soft, moist texture

2 tablespoons fresh lemon zest – Intensifies the lemon flavor
2 tablespoons fresh lemon juice – Adds tangy brightness
1 teaspoon vanilla extract – Enhances depth of flavor

¼ teaspoon salt – Balances sweetness

Why These Ingredients Matter:

Cake flour creates a finer crumb compared to all-purpose flour.
Heavy cream adds moisture and richness.

Fresh lemon juice and zest provide a natural citrus aroma and taste.

Optional:

Lemon glaze (powdered sugar + lemon juice) for an extra burst of flavor.
Poppy seeds or blueberries for added texture and variety.

Step-by-Step Instructions: How to Make Ritz Carlton Lemon Pound Cake

This recipe requires careful preparation and precise mixing to achieve the perfect texture. Follow these steps to bake a moist, flavorful lemon pound cake just like the Ritz-Carlton version.

Step 1: Preparing the Ingredients

Preheat your oven to 325°F (163°C).

Grease and flour a bundt pan or loaf pan to prevent sticking.
Bring butter, eggs, and heavy cream to room temperature (this ensures smooth mixing).
Wash and zest fresh lemons, then juice them to extract the required amount.

Step 2: Mixing the Batter

Cream the butter and sugar – Using a stand mixer or hand mixer, beat the butter and sugar together on medium speed for 3-5 minutes until the mixture is light and fluffy. This step is key to incorporating air into the batter.
Add the eggs one at a time – Beat well after each addition to ensure proper emulsification. Scrape down the sides of the bowl as needed.
Mix in the lemon zest, lemon juice, and vanilla extract – This distributes the citrus flavor evenly.

Combine dry ingredients – In a separate bowl, whisk together cake flour, baking powder, and salt.
Alternate adding dry ingredients and heavy cream – Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the heavy cream in two parts. Start and end with the dry ingredients. Mix just until combined—do not overmix, as this can make the cake dense.

Step 3: Baking the Cake

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 50-minute mark to prevent overbaking. If the top is browning too quickly, tent it with aluminum foil.

Step 4: Cooling the Cake

Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack.

Let it cool completely before adding the glaze to prevent it from melting too quickly.

Once cooled, it’s time to make the signature lemon glaze!

The Signature Ritz Carlton Lemon Glaze

The lemon glaze is what makes this cake truly special—it adds an extra layer of sweet-tart flavor that complements the buttery cake perfectly.

Ingredients for the Lemon Glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon heavy cream (optional, for a richer glaze)

How to Make the Glaze:

Sift the powdered sugar to prevent lumps.
Whisk together the powdered sugar, fresh lemon juice, and heavy cream until smooth.
Adjust the consistency by adding:
- More lemon juice if you want a thinner, tangier glaze.
- More powdered sugar if you prefer a thicker glaze.

How to Apply the Glaze:

Drizzle the glaze over the cooled cake using a spoon or piping bag.

Let the glaze set for 10-15 minutes before slicing the cake.

Why This Glaze Works:

The powdered sugar gives a smooth, glossy finish.
The lemon juice enhances the cake’s citrusy notes.

The heavy cream makes it extra luscious.

Expert Tips for the Best Lemon Pound Cake

Baking the perfect Ritz Carlton Lemon Pound Cake requires attention to detail. Here are some expert tips to ensure your cake is moist, flavorful, and perfectly textured every time.

1. Use Cake Flour for a Lighter Texture

Cake flour has less protein than all-purpose flour, resulting in a tender, delicate crumb. If you don’t have cake flour, make a substitute by replacing 2 tablespoons of all-purpose flour with cornstarch per cup.

2. Measure Ingredients Accurately

Use a kitchen scale for precise measurements. Too much flour can make the cake dry, while too much sugar can alter the structure.

3. Cream Butter and Sugar Properly

Beat butter and sugar for at least 3-5 minutes until light and fluffy. This incorporates air, making the cake rise properly.

4. Use Room Temperature Ingredients

Cold butter, eggs, and heavy cream won’t mix well, leading to a dense cake. Let them sit at room temperature for 30 minutes before using.

5. Add Eggs One at a Time

Adding eggs all at once can make the batter curdle. Instead, add them one by one, beating well after each addition.

6. Don’t Overmix the Batter

Overmixing develops the gluten in flour, making the cake tough. Mix just until combined after adding dry and wet ingredients.

7. Bake at the Right Temperature

A 325°F (163°C) oven ensures even baking. A higher temperature may cause the outside to brown too quickly while leaving the center undercooked.

8. Test for Doneness

Insert a toothpick into the center—if it comes out clean, the cake is done. Check at 50 minutes to prevent overbaking.

9. Cool the Cake Properly

Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack. Cooling too long in the pan can make it soggy.

10. Use Fresh Lemon Juice and Zest

Fresh lemon juice provides a natural citrus punch, while zest enhances flavor. Avoid bottled lemon juice, which can taste artificial.

Variations of the Ritz Carlton Lemon Pound Cake

Want to customize your Ritz Carlton Lemon Pound Cake? Try these delicious variations to add exciting flavors and textures!

1. Lemon Blueberry Pound Cake

Add 1 cup of fresh or frozen blueberries to the batter.

Coat the blueberries in 1 tablespoon of flour to prevent them from sinking.
The combination of sweet blueberries and tart lemon creates a refreshing twist.

2. Lemon Poppy Seed Pound Cake

Add 2 tablespoons of poppy seeds for a nutty crunch.

Poppy seeds complement lemon flavor beautifully and add texture.
Pair with a light vanilla glaze for extra sweetness.

3. Orange-Lemon Pound Cake

Use 1 tablespoon of orange zest along with lemon zest.

Replace half the lemon juice with fresh orange juice.
This variation balances sweet citrus notes with a hint of tartness.

4. Almond Lemon Pound Cake

Add 1 teaspoon of almond extract for a subtle nutty flavor.

Sprinkle sliced almonds on top before baking for extra crunch.
Pairs well with a lemon-honey glaze.

5. Gluten-Free Lemon Pound Cake

Use a gluten-free 1:1 flour blend instead of cake flour.

Add 1 extra egg to help with structure.
Ensure all ingredients (like baking powder) are gluten-free.

6. Lemon Coconut Pound Cake

Replace half the heavy cream with coconut milk.

Fold in ½ cup of shredded coconut for tropical flavor.
Top with toasted coconut flakes for a decorative touch.

These variations keep the classic Ritz Carlton Lemon Pound Cake exciting while maintaining its rich, moist texture!

How to Store and Serve Lemon Pound Cake

To keep your cake fresh and maintain its delicious texture, follow these best storage and serving methods.

1. Storing at Room Temperature

Wrap the cake tightly in plastic wrap or aluminum foil.
Store it in an airtight container to prevent drying out.

Lasts 3-4 days at room temperature.

2. Refrigeration

If you live in a warm, humid climate, refrigeration helps prevent spoilage.
Store in an airtight container and let it sit at room temperature for 15-20 minutes before serving.

Lasts up to 1 week in the fridge.

3. Freezing for Long-Term Storage

Wrap individual slices or the whole cake in plastic wrap, then aluminum foil.
Freeze for up to 3 months.

To thaw, transfer to the refrigerator overnight or let it sit at room temperature for 1-2 hours.

Serving Suggestions

Classic Style: Enjoy a plain slice with coffee or tea.
With Berries & Cream: Serve with fresh strawberries, blueberries, or raspberries and whipped cream.

Toasted with Butter: Lightly toast a slice and spread with butter or lemon curd.
As a Dessert Base: Use in trifles or layered parfaits with fruit and yogurt.

By storing it properly, your lemon pound cake stays fresh and delicious for days!

Frequently Asked Questions

1. Can I use all-purpose flour instead of cake flour?

Yes, but for the best texture, substitute 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. This mimics the lightness of cake flour.

2. What makes a pound cake dense and moist?

A high butter and egg content keeps the cake rich and moist. Be sure to cream butter and sugar properly and avoid overmixing the batter.

3. How do I prevent my pound cake from sinking in the middle?

Ensure your baking powder is fresh (expired baking powder can cause sinking).

Do not open the oven door too early.
Bake at 325°F for even cooking.
Make sure the batter is mixed evenly so air pockets don’t collapse.

4. Can I make this cake ahead of time?

Absolutely! Bake it a day before and store it at room temperature or in the fridge. The flavors intensify as it sits, making it even more delicious the next day.

5. What’s the best way to get a strong lemon flavor?

Use fresh lemon juice and zest instead of bottled lemon juice.
Add a bit of lemon extract for an extra punch.

Brushing the cake with lemon simple syrup after baking enhances the citrusy flavor.

Conclusion

The Ritz Carlton Lemon Pound Cake is a perfect blend of rich, buttery texture and vibrant citrus flavor, making it a timeless dessert loved by many. Whether you’re baking it for a special occasion, enjoying it with a cup of coffee, or indulging in a simple homemade treat, this cake offers a luxurious experience with every bite.

By following the expert tips shared in this guide—such as using cake flour for a tender crumb, creaming butter and sugar properly, and incorporating fresh lemon zest and juice—you can achieve a moist, flavorful, and perfectly textured pound cake just like the one served at the Ritz-Carlton. The addition of a luscious lemon glaze enhances its elegance and taste, making it a standout dessert.

With various recipe adaptations, including Lemon Blueberry, Lemon Poppy Seed, and Gluten-Free variations, you can customize the cake to your liking while maintaining its classic appeal. Plus, proper storage and serving techniques ensure that you can enjoy this delightful treat for days.

Ritz Carlton Lemon Pound Cake

Author: Hamza

Print Recipe

Description

The Ritz Carlton Lemon Pound Cake is a luxurious, moist, and buttery dessert infused with the bright, refreshing flavor of fresh lemons. Known for its rich texture and delicate crumb, this pound cake is made using high-quality ingredients like butter, cake flour, heavy cream, and fresh lemon zest. A light lemon glaze drizzled over the cake enhances its citrusy sweetness, making it an elegant treat for any occasion.

Perfectly balanced between sweet and tangy, this classic recipe is ideal for tea parties, brunch, special gatherings, or simply as a comforting homemade treat. Whether enjoyed plain, with fresh berries, or lightly toasted with butter, this decadent cake delivers a burst of flavor in every bite.

Ingredients

Scale

3 cups all-purpose flour
1 Tbsp baking powder

¾ tsp salt
3 cups sugar
1 cup unsalted butter, room temperature

½ cup shortening, room temperature
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

1. Use Fresh Lemons for the Best Flavor

Freshly squeezed lemon juice and zest provide the best citrusy taste.
Avoid bottled lemon juice, as it lacks freshness and can taste artificial.

2. Cake Flour is Key

Cake flour gives the cake a softer, finer texture compared to all-purpose flour.
If you don’t have cake flour, make a substitute by replacing 2 tablespoons of all-purpose flour with cornstarch per cup.

3. Properly Cream Butter & Sugar

Beat butter and sugar together for at least 3-5 minutes to create a light, fluffy batter that will result in a tender cake.

4. Don’t Overmix the Batter

Overmixing develops gluten, which can make the cake dense and tough.

Mix until just combined after adding dry and wet ingredients.

5. Bake at the Right Temperature

325°F (163°C) is the perfect temperature for even baking.

Baking at a higher temperature can cause the cake to brown too quickly on the outside while remaining undercooked inside.

6. Test for Doneness Properly

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is done.

Start checking at 50 minutes to prevent overbaking.

7. Let the Cake Cool Before Glazing

Cooling for at least 15-20 minutes before applying the glaze prevents it from melting too quickly and keeps the glaze thick and glossy.

8. Storing for Freshness

Keep at room temperature for up to 4 days, refrigerate for up to a week, or freeze for up to 3 months for longer storage.

9. Customize with Add-Ins

Try variations like blueberries, poppy seeds, coconut, or almond extract for unique flavors.
A vanilla or cream cheese glaze can also be used instead of the lemon glaze.