Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 1 Cake
This Ritz Carlton Lemon Pound Cake is one of my favorites! Serve it with a scoop of vanilla ice cream on top, and you have yourself a dessert to remember! Ready is just about an hour, this will surely make your day extra special!
6 tablespoons lemon juice
1 tablespoon baking powder
½ c shortening, room temperature
1 c unsalted butter, room temperature
1 lemon, ½ zested
1 c whole milk
3 c sugar
5 large Eggs
¾ teaspoon salt
3 c all-purpose flour
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Coat with butter in a large Bundt pan, then sprinkle flour on it.
In a mixing bowl, add baking powder, salt, and flour. Whisk until well incorporated.
In the bowl of the stand mixer, add butter, sugar, and shortening. Beat a couple of times until smooth.
Gradually add the eggs and beat every addition until well incorporated.
Gradually add the flour mixture into the bowl with the batter, then beat every addition until well blended.
Add milk and beat until well blended as well.
Add lemon zest and lemon juice, then stir until well combined.
Transfer the batter to the prepared pan and spread it evenly.
Place the pan in the preheated oven and bake the batter for 55 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the cake from the oven and allow it to sit at room temperature for a few minutes.
Serve each slice of the cake with vanilla ice cream. Enjoy!
It is important not to overfill the pan with the batter.
Place any leftovers in an airtight container, then place them in the fridge.