1920 FAMOUS RITZ CARLTON LEMON POUND CAKE RECIPE

I love an excellent pound cake. Moist and dense, it cuts cleanly. It must be all the butter! (Can one go wrong with butter?)

Each is unique and I don’t like playing favorites. But if you ask me today, the Lemon Glazed Lemon Blueberry Pound Cake would be right up there. The Sugared Cranberry Pound Cake is so pretty at Christmas time too.

Finally you stir in the dry ingredients, alternating with the wet ones until just combined. Stir in add-ins at the end. It doesn’t sound too complicated. (It’s not.) 🙂

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3 cups sugar
• 1 cup unsalted butter at room temperature
• 1/2 cup shortening at room temperature
• 5 large eggs at room temperature
• 1 cup whole milk (or 1/2 cup milk plus 1/2 cup heavy whipping cream)
• 6 tablespoons fresh squeezed lemon juice
• Zest of 1 lemon

Instructions

1. Preheat oven to 350°F.
2. Grease and flour a tube pan (angel food cake pan) or Bundt pan. Set aside.
3. Sift flour, baking powder and salt into a medium bowl. Set aside.
4. ..................................

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