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.