Ritz Carlton Lemon Poundcake

Ritz Carlton Lemon Poundcake made with butter, eggs, milk, sugar & fresh lemon zest for a rich, moist pound cake with a perfect melt in your mouth crackle crust! Buttery pound cake made famous from the Ritz Carlton hotels!

Prep Time10

Cook Time1

Cooling Time15

Total Time1 25

Course: Brunch, Dessert, Snack/ Dessert

Cuisine: American

Keyword: Lemon Poundcake, Ritz Carlton Lemon PoundCake

Servings: servings

Calories: 556kcal

Author: Jessica & Nellie

Ingredients

3 cups flour
1 TBSP baking powder
½ tsp salt
3 cups sugar
1 cup unsalted butter softened
½ cup shortening
6 TBSP lemon juice
zest of 1 lemon
2 tsp vanilla extract
1 tsp almond extract
5 large eggs
1 cup milk

Instructions

Preheat oven to 350°F. Spray a 15-cup bundt or pound cake pan with non-stick spray & set aside.
Add the flour, baking powder, and salt to a mixing bowl and set aside.
In a separate bowl, use an electric mixer to cream together the sugar, butter, shortening, lemon juice, lemon zest and extracts, until light and fluffy. Add eggs one at a time, mixing between additions.
Alternate adding the dry ingredients and milk to the butter mixture and mix until smooth.
Pour the batter into the prepared pan. Bake for 55-60 minutes or until a toothpick inserted comes out clean. Set aside to cool for 15 minutes.
Gently remove the cake from the pan and set to cool on a wire rack. Enjoy topped with a bit of sweet cream and berries!

Notes

This pound cake will stay fresh for up to 7 days when stored in an airtight container at room temperature.

For longer storage, wrap the completely cooled cake (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag or container and freeze for 3 months.

Nutrition