There’s something truly special about a slice of Lemon Pound Cake. This cake shines like a sunbeam, with its golden crust and vibrant lemon aroma wafting through the kitchen. With a tender crumb and that perfectly sweet-tart lemon flavor, it’s a symphony of textures and tastes that transports me straight to a cozy cafe in the heart of spring. I find myself making this cake for everything from celebratory brunches to quiet afternoons savoring a moment with a cup of tea.
The best part? This Lemon Pound Cake comes together surprisingly fast. Whether you need a last-minute addition to a gathering or just a treat for yourself, it’s incredibly versatile and holds well for a day or two (if it lasts that long!). Trust me; everyone will be reaching for a second slice, and you might even want to sneak a little piece for yourself later.
Why I Love 1920 Famous Ritz Carlton Lemon Pound Cake
The 1920 Famous Ritz Carlton Lemon Pound Cake is a family favorite that hits that sweet spot between sophistication and comforting simplicity. It’s incredibly easy and undeniably delicious, making it the true winner at my table during any season. Plus, its elegant presentation and moist texture make it a standout dessert for guests, and once they take a bite, you’ll hear those delightful exclamations of joy!
1920 Famous Ritz Carlton Lemon Pound Cake Ingredients
The magic of this Lemon Pound Cake truly lies in the harmony of its ingredients. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 3 CUPS ALL-PURPOSE FLOUR: The backbone of our cake, providing the perfect structure.
- 1 TABLESPOON BAKING POWDER: This little gem helps the cake rise beautifully, ensuring a light texture.
- 3/4 TEASPOON SALT: Balances the sweetness and enhances the other flavors.
- 3 CUPS SUGAR: The star ingredient! It lends sweetness and helps create that lovely golden crust.
- 1 CUP UNSALTED BUTTER AT ROOM TEMPERATURE: Provides richness and moistness, leading to a tender crumb.
- 1/2 CUP SHORTENING AT ROOM TEMPERATURE: A secret weapon for a fine texture and added moisture.
- 5 LARGE EGGS AT ROOM TEMPERATURE: These provide stability and richness while contributing to structure.
- 1 CUP WHOLE MILK (OR 1/2 CUP MILK PLUS 1/2 CUP HEAVY WHIPPING CREAM): Creaminess for richness and brings everything together.
- 6 TABLESPOONS FRESH SQUEEZED LEMON JUICE: The zing that brightens up the entire cake with fresh, cheerful flavor.
- ZEST OF 1 LEMON: Adds an extra layer of vibrant lemon aroma and taste!
Need a Swap?
Want to switch things up? Here are a few ideas!
- You can substitute unsalted butter with more shortening for a lighter texture, though it won’t be quite as rich.
- For those watching their sugar intake, using monk fruit sweetener might work, but expect a slight difference in overall sweetness.
- If you don’t have whole milk on hand, buttermilk enhances the cake’s flavor and keeps it moist, too!
- Make it gluten-free by swapping in your favorite gluten-free flour blend; just keep in mind it may affect the texture slightly.
Kitchen Tools You’ll Need
- Tube pan or Bundt pan (9-10 inches)
- Electric or stand mixer
- Medium mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Baking sheet (for cooling)
- Cooling rack
How to Make 1920 Famous Ritz Carlton Lemon Pound Cake
Let’s dive into creating this wonderfully moist Lemon Pound Cake. I’ve broken down the process into simple steps, so follow along, and you’ll have a delicious cake in no time. We’re aiming for a tender, golden beauty that is bursting with lemon flavor!
Preheat and Prepare
First, preheat your oven to 350°F and grease and flour your tube pan or Bundt pan. This step is key—as it ensures your cake won’t stick!
Sift the Dry Ingredients
Next, sift 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 3/4 teaspoon of salt into a medium bowl. This aerates the flour and mixes the leavening agents, creating a lighter batter in the end.
Cream the Butter and Sugar
Now, using an electric or stand mixer, cream together 1 cup of unsalted butter, 1/2 cup of shortening, and 3 cups of sugar until the mixture is light and fluffy. You want that airy texture because it contributes to the cake’s rise and tenderness.
Add the Eggs One at a Time
Once that’s well mixed, add in 5 large eggs, one at a time, beating well after each addition. Don’t rush this part; it helps with the cake’s structure! Scrape down the sides and bottom of the bowl to ensure everything is mixed evenly.
Alternate Dry Ingredients and Milk
Now, add the dry ingredients in three additions to the butter mixture, alternating with 1 cup of milk. Start and end with the flour mixture. Mix on low speed just until blended after each addition. You want the batter to be smooth but be careful not to overmix—it’s all about that perfect tender crumb!
Brighten it Up with Lemon
Gently stir in 6 tablespoons of fresh squeezed lemon juice and the zest of 1 lemon for that delightful zing. This is where the cake gets its name, after all!
Pour the Batter into the Pan
Now, pour the luscious batter into your prepared pan. Give it a little shake to level it off; this helps with even baking.
Bake to Perfection
Bake in the preheated oven until the cake is golden on top, and a tester inserted into the center comes out clean. Typically, this takes 55-70 minutes; I recommend starting to check at the 55-minute mark. Be careful not to open the oven prematurely as it may cause the cake to fall.
Cool and Unmold
Once baked, cool the cake in the pan for about 10-15 minutes. Then, gently use a sharp knife to separate the edges from the pan and turn the cake out onto a cooling rack.
How to Store 1920 Famous Ritz Carlton Lemon Pound Cake
Leftover Lemon Pound Cake retains its moistness beautifully. You can store it at room temperature for about a day, wrapped in plastic wrap. If you want to keep it longer, pop it in the refrigerator in an airtight container for 3-4 days, or freeze it for up to 2-3 months. To thaw, just leave it at room temperature for a few hours. Reheat gently in the oven if you prefer it warm—because who doesn’t love a warm slice?
Tips for Success
- Ensure your butter and eggs are at room temperature; it makes mixing easier and helps create a smoother batter.
- Don’t skip the sifting step; it helps remove lumps and aerates your flour for a lighter cake.
- Avoid overmixing during the dry ingredients and milk additions to keep your cake tender.
- Check your cake for doneness; ovens vary, and you want that perfect bake!
Serving Suggestions
- Serve with a dollop of fresh whipped cream for a decadent touch.
- Pair with a spoonful of lemon curd for a tangy contrast.
- Enjoy with a warm cup of tea or coffee—it’s a match made in heaven!
- Garnish with fresh berries or mint for a pop of color on the plate.
- For a special occasion, drizzle a simple lemon glaze on top for added sweetness.
There you have it—my cherished recipe for the 1920 Famous Ritz Carlton Lemon Pound Cake! I can’t wait for you to try this delightful treat; I know it will charm your family and friends just as it has mine! Happy baking!
