Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 1 Cake
Made from scratch, this Ritz Carlton Lemon Pound Cake is total comfort food! If you want to serve the best dessert to serve today, then this recipe is one to try! I highly recommend serving this with vanilla ice cream on top. Just do it and thank me later!
Ingredients:
5 large Eggs
½ c shortening, room temperature
1 c unsalted butter, room temperature
1 c whole milk
3 c sugar
6 tablespoons lemon juice
3 c all-purpose flour
1 lemon, zested
¾ teaspoon salt
1 tablespoon baking powder
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the insides of a 15-cup Bundt pan, then sprinkle flour in it.
In a mixing bowl, sift together salt, baking powder, and flour.
Add sugar, butter, and shortening into the bowl of a stand mixer. Beat a few times until well incorporated and creamy.
Gradually add the eggs, then beat every addition until well combined.
Gradually transfer the dry ingredients into the bowl with the butter mixture, then beat until well incorporated. Stir in the lemon zest and juice.
Transfer the batter to the prepared Bundt pan and spread it evenly.
Place the pan in the preheated oven and bake the batter for 55 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow the cakes to rest for a few minutes at room temperature.
Serve and enjoy!
Notes:
Make sure not to overfill the pan with batter. It will rise when baked.
Place any leftovers in an airtight container, then put them in the fridge.
Ingredients
- 5 large Eggs
- ½ c shortening, room temperature
- 1 c unsalted butter, room temperature
- 1 c whole milk
- 3 c sugar
- 6 tablespoons lemon juice
- 3 c all-purpose flour
- 1 lemon, zested
- ¾ teaspoon salt
- 1 tablespoon baking powder
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the insides of a 15-cup Bundt pan, then sprinkle flour in it.
In a mixing bowl, sift together salt, baking powder, and flour.
Add sugar, butter, and shortening into the bowl of a stand mixer. Beat a few times until well incorporated and creamy.
Gradually add the eggs, then beat every addition until well combined.
Gradually transfer the dry ingredients into the bowl with the butter mixture, then beat until well incorporated. Stir in the lemon zest and juice.
Transfer the batter to the prepared Bundt pan and spread it evenly.
Place the pan in the preheated oven and bake the batter for 55 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow the cakes to rest for a few minutes at room temperature.
Serve and enjoy!
Notes
Make sure not to overfill the pan with batter. It will rise when baked. Place any leftovers in an airtight container, then put them in the fridge.
