Famous Ritz Carlton Hotel Lemon Pound Cake
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The Famous Ritz Carlton Hotel Lemon Pound Cake has a fine crumb texture and bright lemon flavor. This classic lemon pound cake is supremely moist & tender! It’s the perfect finale to dinner!
Famous Ritz Carlton Hotel Lemon Pound Cake
I found this recipe in a stack of recipes that were my grandmother’s and have no idea if it actually was served at the Ritz Carlton Hotel. Furthermore, I couldn’t find it on any of their menus now. But, being #PoundCakePaula as one reader put it, I have been wanting to test this Famous Ritz Carlton Hotel Lemon Pound Cake for my Pound Cakes Reviewed Series for a long time.
Believe me, I wish I had sooner. This is one of my favorite pound cakes now.
When given a choice between chocolate and lemon I will choose lemon every time. I know that seems bizarre to most people. Lemon is bright and fresh. It’s tart yet sweet.
The lemon flavor is intense. The texture is buttery with a small crumb. It’s tender on the inside crusty on the outside. However, the top did not yield that crusty layer that my Coconut Pound or Whipping Cream Pound Cake does.
Between the golden crust and the lemon flavor, I did not feel this cake needed any frosting or glaze. I do have this wonderful Lemon Glaze if you prefer your Famous Ritz Carlton Hotel Lemon Pound Cake to be sweeter.
TIPS AND MORE
It’s very important when making this cake to start with room temperature ingredients. Don’t rush the mixing process, make sure each ingredient is combined well before moving to the next one.
As well, sift and measure your flour carefully.
Please read this post for more tips on How to Bake the Perfect Pound Cake.
I can’t stress enough to calibrate your oven. Everyone thinks their oven is the correct temperature, but ovens really need to be calibrated every year. For more information, please read How to Calibrate your Oven.
Below are a few pound cake recipes that I’ve reviewed. Click the photo for the recipe. You can get all of the recipes here: Pound Cakes Reviewed.
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- Brands I recommend Crisco solid vegetable shortening, and White Lily or Martha White flour. Pans and more recommendations here.
- I have found solid vegetable shortening and sugar instead of flour to be the best for coating the pan with to prevent sticking. By using sugar instead of flour, you won’t have white patches on the cake. You can use flour if you prefer.
- If you use a bundt pan instead of a tube pan, make sure it’s a taller bundt, about 5 inches tall.
- I couldn’t do without my stand mixer for baking!
Famous Ritz Carlton Hotel Lemon Pound Cake
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Save To Your Recipe BoxIngredients
- 3 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 cup granulated sugar
- 1 cup unsalted butter at room temperature
- 1/2 cup shortening at room temperature
- 6 large eggs at room temperature
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 6 tablespoon lemon juice fresh
- zest from 1 lemon
Instructions
- Grease and sugar or flour a 10 inch tube pan or 12 cup bundt pan.
- Preheat oven to 350 degrees F.
- Sift flour, baking powder, and salt.
- In the bowl of an electric mixer, cream butter, shortening, and sugar.
- Add eggs one at a time beating until the yellow is incorporated before adding the next egg.
- With the mixer on low, add dry ingredients alternating with the heavy cream and milk. (Add 1/3 dry ingredients, add heavy cream, add 1/3 dry ingredients, add milk, add last 1/3 dry ingredients.
- Mix in lemon juice and zest.
- Spoon into prepared pan.
- Bake 55 to 65 minutes.
- Cool on wire rack for 20 minutes before inverting on a serving tray.
- Cool completely before covering.
Notes
Nutrition
You can also find great recipes in my recipe index.
Made your lemon pound cake today. All the right ingredients, followed the recipe to the T. Used Crisco vegetable shortening (solid) to coat the angle food cake pan, with sprinkling of sugar.
Baked it 65 minutes plus another 5 minutes.
Flavor was great, sunk like a rock. Any suggestions?
I don’t think it was cooked through and fell. It takes my oven 85 minutes to cook a pound cake.
My memories of pound cake go back to 1943 when I was a student in a boarding school in England. One of the boys lived on a farm close by, now and then his mother would give him a madeira (pound) cake to share with his friends at school. I can close my eyes and taste that slice of cake even now. I could taste eggs and butter and maybe vanilla, I’ve carried that taste and that memory all these years without being able to equal it. Well here I am at 91 years old, living by myself in Canada, I’m teaching myself how to cook. I don’t have a tube pan or the other one (memory loss for name), I do have three bread tins. My questions are 1. Will the recipe fit in two or three of the tins, 2. How high should I fill them and 3. At what temperature and for how long should they be baked.
Thank you for your help, now if I could just remember that I have asked for help. Sometimes when I get busy I forget that I forget.
I think it’s wonderful that you’re teaching yourself to cook! Yes, the bread tins will work, fill them no more than 3/4 full. Bake them at 325 degrees F…. Not knowing exactly what size your pans are it’s hard to know the time they will take so watch them and when they are browned on the top test with a toothpick. Stick the toothpick in the center and when it comes out clean or with dry crumbs it’s done. Good luck!!
I can’t wait to try this. I love lemon, too! Please explain ‘ I couldn’t do with my stand mixer for baking!“
Thank you
Hi Paula
I can’t wait to try this recipe. I have medium eggs though. Can I use those? If so, how many?
Thanks
Add 7 medium eggs
Hi! Made this today after following all instructions except that my recipe for this same cake called for 5 eggs n also I used 2 tbsp vanilla instead of 6 tbsp of lemon juice..just made it plain. ..love the recipe without the lemon..
Can I use coconut oil instead of Crisco?
It won’t be exactly the same. I find using coconut oil makes them a little tougher/not as tender.
Could you use cake flour instead to lighten the cake up a bit?
YOu can sub cake flour in pound cakes.
Does this cake freeze well?
Yes. Wrap airtight in plastic wrap then aluminum foil. It’ll keep in the freezer 8 to 10 weeks. If I’m freezing it for ourselves (and not a party) I’ll cut into 4 or 5 large chunks so that I can remove it to serve without having to thaw the entire cake.
This is one of the loveliest lemon cakes I have ever made. I always look forward to bring it to any gathering be cause everyone loves it