Discover the secret to making the classic 1920’s Ritz Carlton Lemon Pound Cake! This timeless recipe delivers a moist, buttery cake bursting with fresh lemon flavor. Perfect for any occasion, this easy-to-follow guide will help you bake a show-stopping dessert that everyone will love.
Ingredients for the Perfect Lemon Pound Cake
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
Wet Ingredients
- 1 cup salted butter, softened
- 1⁄2 cup shortening
- 3 cups white sugar
- 5 large eggs, room temperature
- 1 cup whole milk
- 6 1⁄2 tablespoons freshly squeezed lemon juice
- Zest from one lemon
Optional Toppings
- Powdered sugar, for dusting
- 1 cup powdered sugar + 3 tablespoons lemon juice, for the glaze
Step-by-Step Instructions
Preheat Your Oven
Start by preheating your oven to 350 degrees Fahrenheit. Grease a 10-inch bundt pan thoroughly and dust it with flour. This step ensures that your cake will release easily from the pan once baked.
Prepare the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps to aerate the flour, ensuring a light and fluffy cake.
Mix the Wet Ingredients
In a separate large bowl, beat the softened butter, shortening, and sugar until the mixture is well-blended, pale, and fluffy. This process can take about 3-5 minutes and is crucial for incorporating air into the batter.
Incorporate the Eggs
Add the eggs one at a time, making sure to mix well between each addition. This gradual addition helps maintain the emulsion, leading to a smoother batter.
Combine the Dry and Wet Ingredients
Alternate adding the dry ingredients and the milk to the butter mixture. Start with the dry ingredients, adding about a third at a time, and then add half of the milk. Repeat until all ingredients are combined. Stir gently with a spatula until just incorporated to avoid overmixing.
Add the Lemon Flavor
Stir in the freshly squeezed lemon juice and lemon zest. These ingredients are what give this cake its distinctive, refreshing flavor.
Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. This ensures that the cake is fully cooked without being dry.
Cool the Cake
Remove the cake from the oven and let it cool in the pan for about 10 minutes. This resting time helps the cake set and makes it easier to handle. Then, gently loosen the cake from the edges of the pan and turn it onto a wire rack to cool completely.
Prepare the Glaze
While the cake is cooling, prepare the glaze. In a small bowl, mix 1 cup of powdered sugar with 3 tablespoons of lemon juice until smooth. Adjust the consistency as needed with more sugar or lemon juice.
Finish the Cake
Once the cake is completely cool, dust it with powdered sugar for a classic look. If you prefer, you can also drizzle the lemon glaze over the top for an extra burst of citrus flavor.
Serving Suggestions
This lemon pound cake is perfect for any occasion. Serve it as a standalone dessert or with a side of fresh berries and whipped cream for an elegant touch. It’s also a great pairing with a cup of tea or coffee.
FAQs
Q1: Can I use margarine instead of butter?
A: While you can use margarine, butter gives a richer flavor and better texture to the cake.
Q2: How do I store the lemon pound cake?
A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Q3: Can I freeze the lemon pound cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw at room temperature before serving.
Q4: What can I use instead of shortening?
A: You can replace shortening with an equal amount of butter for a richer flavor.
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