Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 1 10-inch cake
You’ll enjoy this made from scratch Lemon Pound Cake. It tastes incredible and perfect for the crowd! Serve this vanilla ice cream and some fresh fruits.
Ingredients
3 all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
3 c sugar
1 c unsalted butter, room temperature
½ c shortening, room temperature
5 large Eggs
1 c whole milk
6 tablespoons lemon juice
1 lemon, ½ zested
HOW TO MAKE THE RITZ CARLTON LEMON POUND CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grease 2 loaf pans or a large Bundt pan with butter and flour after.
Step 3: In a medium bowl, sift the flour, baking powder, and salt. Set aside.
Step 4: Cream the butter, shortening, and sugar using an electric mixer. Add the eggs a piece at a time, beating well every after each addition.
Step 5: In three additions, add the dry ingredients to the butter mixture alternately with milk. Note to start and end with flour. Beat after each addition on low speed until just blended. Then, stir in the lemon juice and zest.
Step 6: Transfer the batter into the prepared pans and place inside the preheated oven. Bake for about 55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 7: Once done, remove the cakes from the oven and cool for at least 15 minutes in the pans before turning the cakes out onto cooling racks to cool completely.
Notes:
When transferring the batter into the pans, make sure to not fill to the very top of the cake will overflow. Note to leave at least an inch to 1 1/2 inches unfilled.
Bake in a tube or bundt pan.
Ingredients
- 3 all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 3 c sugar
- 1 c unsalted butter, room temperature
- ½ c shortening, room temperature
- 5 large Eggs
- 1 c whole milk
- 6 tablespoons lemon juice
- 1 lemon, ½ zested
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grease 2 loaf pans or a large Bundt pan with butter and flour after.
Step 3: In a medium bowl, sift the flour, baking powder, and salt. Set aside.
Step 4: Cream the butter, shortening, and sugar using an electric mixer. Add the eggs a piece at a time, beating well every after each addition.
Step 5: In three additions, add the dry ingredients to the butter mixture alternately with milk. Note to start and end with flour. Beat after each addition on low speed until just blended. Then, stir in the lemon juice and zest.
Step 6: Transfer the batter into the prepared pans and place inside the preheated oven. Bake for about 55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 7: Once done, remove the cakes from the oven and cool for at least 15 minutes in the pans before turning the cakes out onto cooling racks to cool completely.
Notes
When transferring the batter into the pans, make sure to not fill to the very top of the cake will overflow. Note to leave at least an inch to 1 1/2 inches unfilled. Bake in a tube or bundt pan.
