Ingredients: |
Ingredients: For the Cake:
3 cups unbleached all-purpose flour, plus more for greasing the pan
1 tablespoon baking powder
¾ teaspoon fine Sea salt
3 cups granulated sugar
1 cup unsalted butter, room temperature
½ cup shortening, room temperature
5 large eggs
½ cup whole milk
½ cup heavy cream
Softened butter for greasing the pan
For the Glaze:
6 tablespoons fresh lemon juice
1 lemon, zested
|
Directions: |
Directions:1). Preheat the oven to 350 degrees. Generously butter and flour a 15-cup Bundt pan.
Sift the flour, baking powder and salt into medium bowl and set aside. Mix the cream and milk together in a small bowl and set aside.
2). In the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, cream together the butter, shortening, sugar and lemon zest, about 2 to 3 minutes. Turn the mixer to medium speed and add the eggs one at a time, beating for one minute after each addition.
3). With the mixer on low speed, add the dry ingredients in three additions and the milk and cream mixture in 2 additions alternately, beginning and ending with the flour mixture. Beat just until the blended after each addition. Stir in the lemon juice.
4). Pour batter into the prepared pan. Bake the until a toothpick inserted into its center comes out clean, about 55 minutes. Cool the cake in pan for 15 minutes. Turn the cake out onto a wire rack to cool completely. |
Personal
Notes: |
Personal
Notes: If you love lemons and you love pound cake, then this Ritz Carlton Lemon Pound Cake recipe from the 1920s is calling your name! This dense, old-fashioned buttery pound cake is the only Lemon Pound Cake recipe you will ever need! It tastes amazing! It is a great dessert to please a crowd. It's great with vanilla ice cream and fresh fruit.
|
This recipe for Ritz Carlton Lemon Pound Cake is from