With the golden-brown crust, the moist and tender crumb, and a burst of lemony flavor, you will savor every last morsel of this1920s Ritz Carlton Lemon Pound Cake.

Whether you decide to have it for breakfast or supper, eat it solo or share with a friend, with that first bite, you will experience why this lemon pound cake recipe has stood the test of time.


So Simple!

If you’ve ever made a pound cake, this recipe will be a breeze.  This Ritz Carlton Lemon Pound Cake recipe is a simple one! It takes about an hour to an hour and a half to prep, bake, and cool. Yes, that is a lot of time but I promise you, it’s worth the wait.  


A Rich History

Much like the flavors of this cake, the history behind its popularity is just as rich. This recipe has been around since the early 1900s but it only gained its notoriety when it became a guest favorite in the Tea Room of the Ritz Carlton Hotel in New York. This recipe is so amazingly delicious that even after 100 years, it’s still just as popular.


How to serve

You can enjoy this scrumptious cake no matter what time of day it is. Eat it at breakfast, lunch, or brunch, or as dessert at dinnertime. Serve it up with a lemon curd topping, cream cheese, or a nice, big swirl of whipped cream.


Serving Size

This lemon pound cake recipe yields roughly 8-10 slices, which is perfect if you’re having a few friends over for dinner. This cake recipe is a MUST HAVE for your weeknight dessert roster.


Equipment Needed

Bundt pan– Use a standard bundt pan or tube pan.                                   

Bowl– Use A medium to large, metal, glass, or plastic bowl.

Electric Mixer– A stand mixer or hand mixer will do.

Spatula– Use a rubber Scraper or a silicone spatula

Wooden Spoon– Use a regular wooden spoon.


Main Ingredients

Fresh Lemons– you’ll need 2 large lemons for the juice and zest.
Bob’s Red Mill– This brand of all-purpose flour work great for this recipe.
Granulated Sugar– Any brand of granulated sugar will work for this recipe.
Trader Joe’s– This rich and creamy unsalted butter works wonders for this pound cake recipe
Crisco– This is the only brand of shortening that I use.



Lime – Use lime juice and rinse if lemons aren’t readily available to you. Cake

flour – Use 1cup and 2 tablespoons of cake flour to replace 1cup of all-purpose flour.

Heavy cream & Water– Mix ½ cup of water with ½ cup of heavy cream and substitute this for 1 cup of whole milk.


Steps to follow

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease the Bundt pan thoroughly, then dust with flour.
  3. Sift all the dry ingredients into a bowl.
  4. Using an electric mixer cream the fats and sugar until light and fluffy.
  5. Add the eggs to the mixture one at a time, properly incorporating each before adding the next.
  6. Scrap the sides and bottom of the bowl, then beat until smooth.
  7. Add the flour to the egg mixture in thirds and the milk in halves, beginning and ending with the flour.
  8. After each addition, beat on a low speed just until blended.
  9. Gently stir in the lemon juice and zest.
  10. Pour the batter into the Bundt pan and bake for 55 minutes to an hour 10 minutes.
  11. Start checking for doneness after 55 minutes. The cake is baked once the crust is golden and a tester inserted into the middle of the cake comes out clean.
  12. Place the Bundt pan on a wire rack to cool for 10 minutes.
  13. Using a knife, gently loosen the cake from the sides and center of the Bundt pan.
  14. Turn the cake out onto a plate, slice, and serve.


The ingredients

  • All-purpose Flour– Sifted with the baking powder and salt.
  • Baking Powder– Helps the cake to rise
  • Salt– This acts as a flavor enhancer.
  • Sugar– This is cream with butter and shortening
  • Butter– Traps air when beaten with sugar and acts as a raising agent.
  • Shortening– this gives the cake a tender texture.
  • Eggs– Beaten into the butter mixture
  • Milk– Added to the egg mixture alternately with the flour.
  • Lemon juice and zest– Folded into the cake batter just before baking.


Incorporating the Eggs

Once the fat and sugar have been creamed, It’s time to add the eggs. It is important to add the eggs one at a time, ensure that each egg is blended before adding the next. If this step isn’t observed, and too many eggs have been at once, the mixture will curdle.


Creaming the Fat and Sugar

Creaming the butter, sugar, and shortening is a critical step to make a good pound cake. An electric mixer is required for this step however if you don’t have a mixer you can cream it by hand. Place the ingredients into a bowl and use a wooden spoon to stir until the ingredients are creamed.


Storage Tips

Pound cake can be stored at room temperature, simply wrap tightly in plastic and place in an airtight container. This can last for up to a week. For a long term solution, wrap in plastic, place in an airtight container, and freeze for up to 3 months.


This lemon pound cake recipe is good for dinner parties, potlucks, barbeques or any social get together. Have this with fresh fruits, whipped cream, or anything you like! Grab yourself a slice of this pound cake and relax with a tall glass of iced tea and your favorite book. Is there anything better than this?


1920 Famous Ritz Carlton Lemon Pound Cake

Yield: 8-10 Servings

Rich, moist, and buttery golden crust. Soft and tender on the inside with a burst of lemon flavor. This pound cake is out of this world!


  • 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
  • 6 tablespoons fresh lemon juice
  • Zest of 1 whole lemon


  1. Preheat your oven to 350°F or 180°C.
  2. Lightly grease and flour a bundt pan then set aside.
  3. In a medium bowl, sift the flour, baking powder, and salt together.
  4. Use an electric mixer to cream the butter, sugar, and shortening until light and fluffy. Add eggs to the mixture one at a time, ensuring to properly incorporate each before adding another.
  5. Stop and scrape the sides and bottom of the bowl, then continue mixing until smooth.
  6. Add the dry ingredients to the butter mixture in 3 parts, and the milk in 2 parts, starting and ending with the flour.
  7. After each addition, beat at low speed just until blended. Add the lemon zest to the batter and stir gently.
  8. Pour the batter into the prepared bundt pan, lightly tap the pan on a counter to remove air bubbles.
  9. Bake for 55-70 minutes. Check for doneness after 55 minutes. When the cake is golden on top and an inserted toothpick to the center comes out clean, the cake is done.
  10. Cool on a wire rack for 10 minutes.
  11. Serve with a lemon curd drizzle or a whipped cream swirl on top.

Comments are closed.