1920 Famous Ritz Carlton Lemon Pound Cake Recipe

The 1920 Famous Ritz Carlton Lemon Pound Cake Recipe is a delightful classic that has been winning hearts for generations. With its moist, tender crumb and refreshing lemon flavor, this cake feels like a warm hug that brings back memories of cozy gatherings and sunlit afternoons. The combination of zesty lemon zest, creamy butter, and velvety smooth texture creates an indulgent treat that’s perfect for any occasion.

This cake invites nostalgia and joy, making it an excellent choice for family gatherings, afternoon teas, or simply enjoying a peaceful moment with a cup of tea. Whether you are an experienced baker or a novice in the kitchen, you’ll find that this recipe is straightforward and the results are simply fantastic. Let’s dive into the reasons why you’ll love this classic dessert.

Why You’ll Love It

The 1920 Famous Ritz Carlton Lemon Pound Cake is not just a dessert; it’s an experience that captures the essence of comfort food. The cake’s rich flavor pairs perfectly with its tangy lemon essence, making it a standout treat at any gathering. Every slice offers a burst of citrus that lifts your spirits and brightens your day. The inviting aroma fills your kitchen while it bakes, tantalizing everyone in the house and creating an atmosphere of warmth and anticipation.

What sets this cake apart is its moist texture, which is heavenly when contrasted with a slight crispness on the outside. It’s versatile enough to be served as a simple dessert or dressed up with a drizzle of glaze for special occasions. Families have cherished this recipe for its ability to foster connection. Whether it’s a birthday celebration, holiday tradition, or a simple get-together with friends, the Ritz Carlton Lemon Pound Cake has a way of bringing people together.

Moreover, this cake is a celebration of all things lemon, allowing you to enjoy its refreshing notes without overwhelming sweetness. Pair it with a dollop of fresh whipped cream, a spoonful of lemon curd, or simply savor it on its own. It’s adaptable, making it perfect for those who love customizing their baking experiences. In short, this cake isn’t just about eating; it’s about sharing moments, creating memories, and relishing the simple pleasures in life.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 3 cups granulated sugar
• 6 large eggs
• 1 cup milk
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons lemon zest

To create this delightful lemon pound cake, you’ll need a selection of quality ingredients that work harmoniously together. Start with three cups of all-purpose flour, which is essential for a light and fluffy crumb. You’ll add in a teaspoon each of baking powder and salt to enhance the cake’s texture. The stars of the recipe, unsalted butter and vegetable shortening, come together in one cup and half a cup respectively, providing a rich backdrop that harmonizes perfectly with the sweet taste of the three cups of granulated sugar.

You’ll need six large eggs to bind all these delightful components, resulting in a moist interior that is simply divine. The addition of one cup of milk adds creaminess and helps achieve that beautiful, soft structure. Lastly, to elevate the flavors, incorporate a quarter cup of freshly squeezed lemon juice along with two tablespoons of freshly grated lemon zest. This combination ensures that every bite bursts with bright citrus notes that perfectly embody everything we love about lemon desserts.

How to Make 1920 Famous Ritz Carlton Lemon Pound Cake

Step 1

Start by preheating your oven to 350°F. This ensures the correct temperature is maintained throughout the baking process, resulting in a perfectly cooked cake. While your oven warms up, prepare your tube pan or Bundt pan by greasing and flouring it well. This prevents the cake from sticking, facilitating a smooth release once it’s baked. Set the prepared pan aside to get it ready for the flavorful batter that’s to come.

Step 2

While your oven preheats, sift together the flour, baking powder, and salt in a medium-sized bowl. Sifting not only helps to aerate the flour, making the cake fluffier, but it also allows for even distribution of the baking powder and salt. Next, in a large mixing bowl, use an electric or stand mixer to cream the softened butter, shortening, and granulated sugar until the mixture is light and fluffy. This process is crucial as it incorporates air into the batter, contributing to the cake’s airy texture.

Step 3

Now, it’s time to add the eggs. Incorporate them one at a time into the creamed mixture, ensuring you beat well after each addition. This helps to emulsify the ingredients. As you mix, use a spatula to scrape down the sides and bottom of the bowl to ensure all ingredients are well combined. After the eggs are fully integrated, gradually add the dry ingredients to the butter mixture. Do this in three additions, alternating with half of the milk. Begin and end with the flour mixture, mixing on low speed until everything is just combined.

Step 4

The final touch is to gently stir in the freshly squeezed lemon juice and lemon zest. This step infuses your batter with bright flavor, perfect for a lemon lover’s delight. Once everything is well combined, pour the batter into the prepared pan, smoothing the top as needed. Bake your cake in the preheated oven for about 55 to 70 minutes. Start checking at the 55-minute mark by inserting a tester into the center of the cake; if it comes out clean or with a few crumbs clinging to it, the cake is ready. Be cautious not to open the oven prematurely, as doing so can cause your cake to sink. Once it’s golden on top, remove the cake from the oven and let it cool in the pan.

Directions

To begin baking the 1920 Famous Ritz Carlton Lemon Pound Cake, preheat your oven to 350°F. Grease and flour a tube pan or a Bundt pan thoroughly, setting it aside for later use. In a medium bowl, sift together three cups of all-purpose flour, one teaspoon of baking powder, and one teaspoon of salt, and then set this mixture aside. Use an electric or stand mixer to cream together the softened unsalted butter, vegetable shortening, and granulated sugar until the mixture is light and fluffy. Add the eggs into this creamed mixture one at a time, beating well after each addition. Be sure to scrape down the sides and bottom of the bowl to ensure everything is well mixed. Begin to add the dry ingredients gradually in three additions to the butter mixture, alternating with half of the milk, starting and ending with the flour mixture while beating at low speed just until blended after each addition. Gently stir in the freshly squeezed lemon juice and zest until just combined. Pour the batter into the prepared pan and bake for 55 to 70 minutes, or until the top is golden and a tester inserted into the center comes out clean. Take care not to open the oven if you’re uncertain if it’s finished baking, as this could cause the cake to fall. Once baked, cool the cake in the pan. Use a sharp knife to gently separate the cake from the edges of the pan, including around the center tube, then turn the cake out onto a rack. Serve it warm, ideally with a dollop of fresh whipped cream or a spoonful of luscious lemon curd.

Helpful Notes

As you embark on your baking journey with this 1920 Famous Ritz Carlton Lemon Pound Cake recipe, consider a few helpful tips to ensure delicious results. Always use room temperature ingredients; this includes butter, eggs, and milk, as they blend more smoothly, contributing to a uniform batter. Sifting flour helps eliminate lumps and aerates it, which is crucial for lighter cakes.

When choosing lemons, look for firm ones that yield slightly to pressure, indicating juiciness. Zesting the lemons before juicing them can prevent mess and ensure you maximize your citrus product. Be mindful of measuring flour accurately; spoon it into the measuring cup and level it with a straight edge instead of scooping it directly from the bag. This simple step can prevent a dense batter. If you want a sweeter cake, consider adding a glaze made of powdered sugar and lemon juice on top after it cools.

For the best storage and serving, be sure to let the cake cool completely before wrapping it; this prevents moisture buildup.

Storage & Reheating Tips

To ensure your delicious lemon pound cake remains fresh and delectable, proper storage is important. Store any leftover cake in an airtight container at room temperature for up to three days. If you wish to keep it longer, wrap the cake tightly in plastic wrap and place it in the refrigerator, where it can last for up to a week. Alternatively, for even longer preservation, consider freezing the cake. Wrap individual slices or the entire cake in several layers of plastic wrap and then in foil for optimum protection. A frozen lemon pound cake can maintain its best quality for up to three months.

When it’s time to enjoy your cake again, there’s no need to worry about a dry texture. To reheat, you can slice a piece and briefly microwave it for about 10-15 seconds. This allows the cake to warm up without drying out. Avoid microwaving for long periods; you want the cake warm, not hot, to maintain its moisture. If you plan to serve it cold, pulling it out of the refrigerator 15 minutes before serving often enhances the flavors, rendering them brighter and more pronounced.

FAQs

What can I substitute for vegetable shortening in this recipe?

If you’re looking to substitute vegetable shortening, you can use additional butter for a richer flavor, or alternatives like coconut oil or unsweetened applesauce for a healthier twist.

Can I make this cake ahead of time?

Absolutely! This cake stores beautifully, so making it a day or two ahead is a great option. It can be kept in an airtight container at room temperature until you’re ready to serve it!

Can I use lemon extract instead of fresh lemon juice and zest?

While lemon extract can add flavor, fresh lemon juice and zest provide acidity and brightness that are key to this cake’s flavor profile. Hence, it’s best to stick with fresh ingredients for the best results.

How do I know when the cake is done baking?

You can check for doneness by inserting a toothpick or a cake tester into the center of the cake. When it comes out clean or with just a few crumbs attached, the cake is ready to be taken out of the oven.

Can I add other flavors or ingredients to the basic recipe?

Definitely! You can customize the cake with additional flavors like poppy seeds, blueberries, or even a vanilla glaze to provide a delicious contrast to the lemon.

How should I serve the cake for gatherings?

Serve the cake at room temperature with a dollop of whipped cream or lemon curd on the side. You can also garnish with lemon slices or zest to enhance the presentation.

What’s the best way to store leftover lemon pound cake?

Store the leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and freeze it for up to three months.

Conclusion + Call to Action

The 1920 Famous Ritz Carlton Lemon Pound Cake Recipe embodies comfort, joy, and the delightful taste of lemon, making it a perfect addition to any celebration or quiet evening at home. The smooth texture combined with the bright citrus notes provides an unforgettable experience each time you bake it. If you haven’t tried this remarkable cake yet, it’s time to roll up your sleeves and start! Happy baking!

Ritz Carlton Lemon Pound Cake

This delightful lemon pound cake features a moist texture and refreshing lemon flavor, perfect for any gathering or peaceful moment with tea.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert, Snack

Cuisine American, Baked Goods

Servings 12 slices

Calories 350 kcal

Ingredients

  

Dry Ingredients

• 3 cups all-purpose flour Sifted for fluffiness
• 1 teaspoon baking powder Enhances cake texture
• 1 teaspoon salt Balances sweetness

Wet Ingredients

• 1 cup unsalted butter, softened Room temperature
• 1/2 cup vegetable shortening For richness
• 3 cups granulated sugar Sweetness base
• 6 large eggs Binding agent
• 1 cup milk Adds creaminess
• 1/4 cup freshly squeezed lemon juice For citrus flavor
• 2 tablespoons lemon zest Enhances lemon essence

Instructions

 

Preparation

• Preheat your oven to 350°F and grease and flour a tube or Bundt pan.
• In a medium bowl, sift together the flour, baking powder, and salt.
• In a large bowl, cream the butter, shortening, and sugar until light and fluffy.

Mixing

• Add the eggs one at a time, beating well after each addition.
• Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
• Gently stir in the lemon juice and zest.

Baking

• Pour the batter into the prepared pan and smooth the top.
• Bake for 55 to 70 minutes, until a tester comes out clean.
• Let the cake cool in the pan before inverting onto a rack.

Notes

Use room temperature ingredients for better blending. Consider a lemon glaze for added sweetness.

Keyword Classic Dessert, Lemon Cake, Pound Cake, Ritz Carlton