As much as I don’t bake desserts at home because then I’d have to eat them, I still crave poundcake from time to time. And there is no better flavor on all the earth in my mind than bright and cheery lemon.
So…. here’s something to make your tastebuds tingle.
This is one version of the 1920 Famous Ritz Carlton Lemon Pound Cake Recipe! Some recipes fade over time but this one seems as popular now as it was then.
Pound cake needs to be moist and dense, it needs to cut cleanly, and most of all, the flavor must must be butter! (This is no place for butter substitutes — if you can’t have butter, try another cake.)
- 1 Lemon, Zest of
- 5 Eggs, large
- 6 tbsp Lemon juice, fresh squeezed
Baking & Spices
- 3 cups All-purpose flour
- 1 tbsp Baking powder
- 3/4 tsp Salt
- 1/2 cup Shortening
- 3 cups Sugar
- 1 cup Butter, unsalted
- 1 cup Whole milk
- Ingredients should be at room temperature.
- Measure ingredients carefully. (Ahem.)
- For a tender cake, don’t over mix. Mix until ingredients are just incorporated.
- Bake on your middle oven rack.
- Start checking at the 55 minute mark, but if the top isn’t even golden brown, don’t open your oven yet. (Opening and closing the oven to check a cake before it’s done causes it to fall.)
- Grease and flour a bundt pan or tube cake pan.
- Cool the cake before removing it from the pan.
- Gently loosen the sides with a knife, then lift out the center section. Run your knife around the center tube to loosen, and between the bottom of the cake and cake pan to separate.