1920 Famous Ritz Carlton Lemon Pound Cake

Ritz-Carlton Lemon Pound Cake

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A Slice of the Past with the Ritz-Carlton Lemon Pound Cake

Hi, friends! Today, I’m bringing you a recipe that feels like a time capsule back to the roaring ’20s — the legendary Ritz-Carlton Lemon Pound Cake. There’s something truly enchanting about recipes that have stood the test of time, and this one’s been cherished for over a century! Can you imagine? It’s as if every bite lets you taste a little bit of history.

This cake was served to Ritz-Carlton hotel guests in the 1920s, delivering pure lemony bliss. It’s not too sweet, not too tart, and the texture is absolutely melt-in-your-mouth. Picture yourself with a cup of tea (or coffee!) and a thick slice of this dreamy, golden cake. It’s pure indulgence that’s also so simple to make — just the kind of recipe I love.

Tips for the Perfect Ritz-Carlton Lemon Pound Cake

Before we dive into the recipe, here are a few helpful tips to make sure your cake is as perfect as it was in 1920:

1. Room Temperature Ingredients: This may seem like a small thing, but bringing your butter, eggs, and even milk to room temperature helps everything blend smoothly. It’s a little trick that makes a huge difference in texture.
2. Use Fresh Lemons: Fresh lemon juice and zest make a big difference! Bottled lemon juice just doesn’t have that zing. You’ll need the zest and juice of about 2–3 lemons, so don’t skimp on this.
3. Don’t Over-Mix: While it’s tempting to crank up the mixer, over-mixing can lead to a dense cake. Keep it slow and steady when incorporating your ingredients.
4. Bake Low and Slow: The key to a perfect pound cake is baking at a slightly lower temperature. This helps it cook evenly without over-browning.
5. The Secret Glaze: I’m including a glaze in the recipe, but here’s a pro tip: poke a few holes in the cake with a toothpick before glazing. It lets that lemony goodness seep in for an extra layer of flavor.

1920 Famous Ritz Carlton Lemon Pound Cake Recipe

Ingredients:

• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 3 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, at room temperature
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest (zest of 1–2 lemons)
• 1 teaspoon pure vanilla extract

Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• Extra lemon zest for garnish (optional)

Instructions:

1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease and flour a Bundt pan or a loaf pan (this recipe makes a nice, large cake).
2. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3–5 minutes. This is crucial for that soft, tender texture.
3. Add Eggs: Add the eggs, one at a time, mixing well after each addition. The mixture should be smooth and well-blended.
4. Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Mixing: Gradually add the dry ingredients to the wet ingredients, alternating with milk. Start and end with the dry ingredients.
6. Flavor Boost: Gently fold in the lemon juice, lemon zest, and vanilla extract.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Glaze: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Drizzle with the lemon glaze and garnish with lemon zest if desired.

Lemon Glaze:

In a small bowl, whisk together powdered sugar and lemon juice until smooth. You can adjust the lemon juice for your desired consistency.

Common Questions About the Ritz-Carlton Lemon Pound Cake

Q: Can I use bottled lemon juice instead of fresh?
A: You can, but I really recommend fresh lemons here. The zest and fresh juice bring a brightness that bottled juice can’t quite match!

Q: Why did my cake turn out dense?
A: Pound cakes are meant to be a little denser than other cakes, but if it’s overly dense, it could be due to over-mixing or using cold ingredients. Stick to room temperature ingredients, and avoid over-mixing.

Q: How do I store this cake?
A: This cake keeps well for several days at room temperature, wrapped in plastic wrap or stored in an airtight container. For longer storage, you can refrigerate it for up to a week or freeze it for a month.

Q: Can I make this cake in a loaf pan?
A: Absolutely! This recipe can work in a large loaf pan as well. Just watch the baking time; loaf pans may take a bit longer, so use the toothpick test to be sure it’s done.

Q: Can I add other flavors?
A: Yes, if you love a little extra zing, try adding a teaspoon of almond extract or a handful of poppy seeds. But honestly, it’s perfect as is!

Final Thoughts

This Ritz-Carlton Lemon Pound Cake is a classic for a reason — it’s simply delicious! Whether you’re making it for a fancy tea party or just a quiet afternoon treat, this cake is bound to be a hit. I hope you enjoy baking (and eating!) this bit of history as much as I do. Let me know in the comments if you try it or if you have any tips of your own! Enjoy!

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