Ritz Carlton Lemon Pound Cake
A delightful blend of buttery pound cake and zesty lemon creating a refreshing dessert perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Forms the foundation of the cake's structure.
- 1 teaspoon baking powder Provides lift.
- 1 teaspoon salt Enhances flavor.
Wet Ingredients
- 1 cup unsalted butter, softened Contributes to the richness of the cake.
- 1 cup shortening Adds extra moistness.
- 2 cups granulated sugar Sweetens and contributes to texture.
- 4 large eggs Acts as binders for the batter.
- 1 cup whole milk Provides moisture.
- 1/4 cup fresh lemon juice Infuses cake with a bright flavor.
- Zest of 1 lemon Enhances lemon flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your tube or Bundt pan with butter or shortening and dust with flour.
- In a medium bowl, sift together flour, baking powder, and salt.
- In a large mixing bowl, cream together softened butter, shortening, and sugar until fluffy and light in color.
- Add eggs one at a time, beating well after each addition.
- Gradually mix in the dry ingredients, alternating with milk, starting and ending with the flour mixture. Fold in lemon juice and zest.
Baking
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 55 to 70 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
Ensure all ingredients are at room temperature for consistent mixing. Fresh lemons elevate the flavor significantly. Avoid over-mixing the batter to achieve a light texture. The cake can be stored at room temperature or frozen for longer storage.