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The Famous 1920 Ritz-Carlton Lemon Pound Cake Recipe

The Famous 1920 Ritz-Carlton Lemon Pound Cake

A classic lemon pound cake with a tender, fine crumb, buttery texture, and fresh lemon zest and juice in every slice. This recipe makes one 10-inch tube or Bundt-style cake serving approximately 12 to 16 people.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup Unsalted butter, softened
  • 3 cups Granulated sugar
  • 6 eggs Large eggs, preferably at room temperature
  • 3 cups All-purpose flour, sifted
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Whole milk
  • 2 lemons Finely grated lemon zest
  • 1 lemon Fresh lemon juice

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube or Bundt-style pan, taking care to coat the center tube and all ridges.
  2. Sift the all-purpose flour, baking powder, and salt together in a bowl. Set the dry mixture aside while you prepare the batter.
  3. Beat the softened butter and granulated sugar until very light and fluffy, about 5 minutes. Scrape the bowl occasionally so the mixture creams evenly.
  4. Add the eggs one at a time, beating well after each addition. Wait until each egg is incorporated before adding the next.
  5. Add the sifted flour mixture alternately with the milk, beginning and ending with the dry ingredients. Mix only until the batter is combined, since excessive mixing can make the cake dense or chewy.
  6. Fold in the finely grated zest of two lemons and the juice of one lemon. Use a spatula and gentle strokes to distribute the citrus evenly.
  7. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter once or twice to settle the batter without knocking out all of the air created during creaming.
  8. Bake for approximately 1 hour 15 minutes to 1 hour 30 minutes. The cake is ready when a skewer inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15 to 20 minutes. Turn it out onto a wire rack and let it cool completely before slicing.

Notes

Use room-temperature butter, eggs, and milk for a smooth batter and fine crumb. Cream the butter and sugar thoroughly, but avoid overmixing after adding flour. Some later versions include 1 to 2 teaspoons of lemon extract or a confectioners' sugar and lemon juice glaze; these are optional variations and are not part of the most commonly reproduced ingredient list.