Lemon Pound Cake Recipe

The Ritz Carlton Lemon Pound Cake – the only from scratch Lemon Pound Cake recipe you will ever need! It tastes amazing! This recipe never lets me down. Great dessert for a crowd. Serve with vanilla ice cream and fresh fruit.

This recipe is from the Ritz Carlton Cooking School I went to back in August. I’ve been working my way through some of my favorite dishes at home, and this lemon pound cake was the first recipe I attempted. I loved the cake when we had it at cooking school, and I wanted to share it with Chicken Legs.

The cake turned out fantastic! It tasted just like it did at cooking school. It had a great lemon flavor without being overwhelming. This is going to be my “go-to” pound cake from now on. We served it with a big scoop of Blue Bell Homemade Vanilla ice cream. Perfection! Recipe

Lemon Pound Cake

This lemon pound cake is the ultimate dessert for lemon lovers.

Prep: 25min

Total: 1h25min

Yield: Two {8½ x 4½-inch|21×11-cm} loaves, about 16 servings

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 313, Fat 7g, Carbohydrate 59g, Protein 4g, Saturated Fat 4g, unSaturated Fat , Sugar 40g, Fiber 1g, Sodium 143mg, Cholesterol 51mg

Ingredients:

• 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk (low-fat is fine) (see note)
• 2 tablespoons (packed) grated lemon zest (see note)
• 2 tablespoons fresh lemon juice
• 2 sticks (1 cup) unsalted butter, softened
• 2¼ cups granulated sugar
• 3 large eggs
• 2 tablespoons water
• 2 tablespoons granulated sugar
• 2 teaspoons fresh lemon juice
• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice

Instruction:

1. Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
5. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
6. Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
7. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
8. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
9. When the cakes are cool, carefully transfer them to serving platters.
10. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
11. To make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
12. Note: If you’d like to make your own buttermilk, check out the easy method here.
13. Note: You’ll need 4 to 5 large lemons for the entire recipe.
14. Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

The Ritz Carlton Lemon Pound Cake

The Ritz Carlton Lemon Pound Cake – the only from scratch Lemon Pound Cake recipe you will ever need! It tastes amazing! This recipe never lets me down. Great dessert for a crowd. Serve with vanilla ice cream and fresh fruit.

Prep: 10min

Total: 65min

Yield: 1

Ingredients:

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• ¾ tsp salt
• 3 cups sugar
• 1 cup unsalted butter, (room temperature)
• ½ cup shortening, (room temperature)
• 5 large eggs
• 1 cup whole milk
• 6 Tbsp lemon juice
• 1 lemon, (zested)

Instruction:

1. Preheat oven to 350ºF. Spray or butter and flour a 15-cup Bundt pan.
2. Sift flour, baking powder and salt into medium bowl. Set aside.
3. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
4. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
5. Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

Amazing Lemon Pound Cake Recipe

FAQ

What happens if you put too much lemon juice in a cake?

How do you increase the flavor of lemon in a cake?

How do I keep my pound cake moist?

What is Elvis Presley pound cake?