920s Ritz Carlt

Standing in my kitchen, sifting through my grandmother’s collection of vintage recipe cards, I discovered a yellowed piece of paper that would transport me back to the glamorous world of 1920s fine dining. This treasured recipe for the Ritz Carlton’s legendary lemon pound cake wasn’t just any dessert—it was a gateway to an era when jazz filled the air and elegant gatherings were an art form.

As a pastry chef who has recreated countless historic recipes, I can tell you that this particular cake holds a special magic. The moment I first pulled it from the oven, my kitchen filled with the intoxicating aroma of citrus and butter that must have graced the halls of the Ritz nearly a century ago. This isn’t just a pound cake; it’s a piece of culinary history that I’ve carefully adapted for the modern baker while preserving its soul.

Ingredients

For the Cake

• 1 cup unsalted butter, softened to room temperature (think of it as silk-smooth)
• 2 cups granulated sugar (the same sugar that sweetened the Jazz Age)
• 4 large eggs, at room temperature (farm-fresh makes a difference)
• 3 cups all-purpose flour (sifted twice for historical accuracy)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup fresh lemon juice (about 2 medium lemons)
• 1 tablespoon lemon zest (from your brightest, most fragrant lemons)
• 1 cup buttermilk, at room temperature

For the Classic Glaze

• 2 cups powdered sugar (sifted for smoothness)
• 2-3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Essential Equipment

Let me share the tools I find indispensable for recreating this historic cake:

• A sturdy stand mixer or hand mixer (our 1920s predecessors would envy this modern convenience)
• 3 mixing bowls of varying sizes (I prefer vintage milk glass when I can find it)
• A quality microplane zester (for those fragrant strips of lemon zest)
• Precise measuring cups and spoons
• A flour sifter or fine-mesh sieve
• A 10-inch bundt pan (the same style used in the Ritz kitchens)
• Parchment paper or quality baking spray
• A proper cooling rack
• A reliable citrus juicer
• A small saucepan for the glaze
• A balloon whisk

The Art of Preparation

Setting the Stage

Before diving into the actual baking, I always find myself taking a moment to prepare my kitchen as they would have at the Ritz. Begin by positioning your oven rack in the center position and preheating to 325°F (165°C). Trust me, this temperature is crucial—it’s what gives this pound cake its signature golden crust while maintaining that melt-in-your-mouth interior.

Creating the Perfect Canvas

The bundt pan preparation is nothing short of an art form. I’ve learned through countless trials that a well-prepared pan makes the difference between a flawless presentation and a broken cake. Coat every ridge and crevice with butter, followed by a light dusting of flour. Tap out the excess flour while holding the pan upside down over your sink—this ensures no thick spots that could mar your cake’s surface.

The Mixing Method

Here’s where we channel the precision of those 1920s Ritz Carlton pastry chefs. Start by sifting together your flour, baking powder, baking soda, and salt. Set this aside while you begin the crucial creaming process.

In your stand mixer (or with a hand mixer if you’re feeling traditional), begin creaming the butter. I usually let it run for about a minute on medium speed until it looks whipped and smooth. Then, gradually add the sugar. This is where patience becomes your greatest virtue—cream these together for a full 5 minutes until the mixture is nearly white and incredibly fluffy. This extended creaming process creates the fine crumb that made the Ritz Carlton’s version so famous.

Next comes the delicate dance of incorporating the eggs. Add them one at a time, mixing for a full minute between each addition. This method, passed down through generations of pastry chefs, ensures your batter will be stable and your cake will have that perfect, tight crumb structure. After each egg, scrape down the sides of your bowl with a rubber spatula—attention to detail was a hallmark of the Ritz kitchen.

The Baking Journey

Finishing the Batter

Now comes my favorite part—incorporating those bright, citrus notes that make this cake truly special. In a separate bowl, I combine the fresh lemon juice and buttermilk. The key here is to alternate between adding your flour mixture and this buttermilk mixture to your creamed butter base. I start and end with the flour, dividing it into thirds and the liquid into two portions.

This method might seem fussy, but it’s a technique that the Ritz Carlton’s pastry chefs swore by. Each addition should be mixed just until combined—overworking the batter at this stage can lead to a tough cake. Finally, fold in your fresh lemon zest, letting its oils perfume the batter. The zest should be bright yellow, avoiding any bitter white pith.

The Baking Process

Pour your batter into the prepared bundt pan, using a spatula to smooth the top. Here’s a little trick I learned: gently tap the pan on your counter a few times to release any trapped air bubbles. Then, run a knife through the batter in a circular motion—this helps prevent any large air pockets from forming during baking.

Slide your pan into that preheated oven, and now the magic begins. The aroma will start to fill your kitchen after about 30 minutes, but resist the urge to open the oven door. This cake needs 55-65 minutes of undisturbed baking time. I test for doneness at the 55-minute mark by inserting a wooden skewer into the deepest part of the cake—it should come out clean or with just a few moist crumbs.

The Crucial Cool-Down

The cooling process is just as important as the baking. Let the cake rest in its pan for exactly 15 minutes—no more, no less. This timing allows the cake to set enough to hold its shape but not so long that it sticks to the pan. Place a cooling rack over the top of the pan and, wearing oven mitts, confidently flip the whole thing over in one smooth motion. If you’ve prepared your pan well, the cake should release with a satisfying thunk.

Creating the Perfect Glaze

The glaze is where we add that final touch of luxury that makes this cake worthy of the Ritz Carlton name. While your cake cools completely (and yes, you must wait until it’s completely cool), prepare your glaze.

In a medium bowl, sift your powdered sugar—don’t skip this step, as it ensures a silky-smooth glaze. Add the lemon juice one tablespoon at a time, whisking constantly. You’re looking for a consistency that’s thick enough to coat the back of a spoon but thin enough to drip elegantly down the sides of your cake. The best way I can describe it is like warm honey.

Add the lemon zest last, folding it gently into your glaze. This fresh zest provides those lovely yellow specks that make the glaze look homemade and artisanal. Before glazing, place your cooling rack with the cake over a baking sheet to catch any drips.

The Art of Presentation and Service

Applying the Final Touches

Once your glaze reaches that perfect consistency, it’s time for the moment of truth. I like to pour it slowly around the crown of the cake, letting it cascade naturally down the ridges. Don’t rush this process—the way the glaze flows and sets creates those beautiful drips that make each cake unique. Sometimes I’ll pause between pours, allowing the first layer to set slightly before adding more. This creates a lovely layered effect that catches the light beautifully.

Think of this glazing process as painting a masterpiece. Each drip should be intentional, each pour measured. When the glaze has settled, I add a final sprinkle of fresh lemon zest across the top—this isn’t just for decoration, but adds bursts of citrus aroma that enhance each bite.

Serving Suggestions

In my years of recreating this historic recipe, I’ve discovered that temperature plays a crucial role in the cake’s texture and flavor. While the cake is delicious at room temperature, I find it reaches its peak about 30 minutes after being removed from the refrigerator. The slight chill gives the glaze a pleasant snap while keeping the crumb perfectly moist.

For a truly authentic 1920s Ritz Carlton experience, serve thin slices on your finest China alongside a cup of Earl Grey tea or, if you’re feeling particularly festive, a glass of champagne. I often garnish each plate with a small candied lemon slice and a sprig of fresh mint—a modern touch that complements the cake’s classic appeal.

Storage and Preservation

The Ritz Carlton’s pastry chefs knew that a great cake should last more than a day, and they developed storage methods that preserve both flavor and texture. Here’s how I keep this cake at its best:

For daily storage, keep your cake covered at room temperature for up to 3 days. I use a glass dome if I have one—it not only protects the cake but makes for a beautiful display piece on your counter. If you’re storing it for longer, wrap it carefully in plastic wrap and refrigerate for up to a week. Just remember to let it warm slightly before serving.

For special occasions when you need to prepare ahead, this cake freezes beautifully. Wrap individual slices or the whole unglazed cake in plastic wrap, then aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator and add fresh glaze just before serving.

A Final Note

Creating this Ritz Carlton Lemon Pound Cake is more than following a recipe—it’s participating in a tradition of excellence that spans nearly a century. Each time I make it, I think about the generations of bakers who have crafted this same dessert, each adding their own subtle touches while maintaining its timeless elegance.

Remember, the true secret to this cake’s enduring appeal isn’t just in its ingredients or technique—it’s in the care and attention you bring to each step of the process. So take your time, enjoy the ritual, and create something that would make those 1920s Ritz Carlton pastry chefs proud.