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1920s Ritz Carlton Lemon Pound Cake

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A timeless classic from the golden age of hospitality, this lemon pound cake was a beloved treat at the Ritz Carlton in the 1920s. With its rich, buttery crumb and vibrant lemon flavor, it delivers both elegance and nostalgia in every bite.

Ingredients

Scale

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 ½ cups granulated sugar

  • 5 large eggs

  • 3 cups all-purpose flour, sifted

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup whole milk

  • ¼ cup fresh lemon juice

  • Zest of 2 lemons

  • 1 teaspoon pure vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar

  • 2 tablespoons lemon juice (adjust for consistency)

  • Zest of 1 lemon (optional, for garnish)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.

  2. Cream Butter and Sugar:
    In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 5 minutes). This step is key for a fine-textured pound cake.

  3. Add Eggs One at a Time:
    Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

  4. Combine Dry and Wet Ingredients:
    In a separate bowl, whisk together the flour, baking powder, and salt. In another small bowl, mix the milk, lemon juice, lemon zest, and vanilla extract.
    Add the dry ingredients to the butter mixture in thirds, alternating with the milk mixture. Begin and end with the dry ingredients. Mix until just combined.

  5. Bake the Cake:
    Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

For the Glaze:

  1. Prepare the Lemon Glaze:
    In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled cake. Garnish with additional lemon zest if desired.

Serving Suggestions:

  • Pair with a cup of Earl Grey or chamomile tea.

  • Serve with fresh berries and whipped cream.

  • Add a scoop of vanilla ice cream for a decadent touch.

Notes

Pro Tips:

  • Use freshly squeezed lemon juice and zest for the brightest flavor.

  • For an extra citrus punch, poke holes in the cake while it’s warm and pour a bit of lemon syrup over it before glazing.

  • Let the glaze set fully before slicing for the cleanest presentation.

Common Mistakes to Avoid:

  • Overmixing the batter – this can make the cake tough.

  • Using cold ingredients – make sure butter, eggs, and milk are at room temperature.

  • Removing the cake too early from the pan – let it rest 15 minutes to prevent sticking or breaking.

Storage Instructions:

  • Store covered at room temperature for up to 3 days.

  • Refrigerate for up to a week in an airtight container.

  • Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

 

Enjoy your 1920s Ritz Carlton Lemon Pound Cake—a sweet slice of history!

Find it online: https://bakesbliss.com/1920s-ritz-carlton-lemon-pound-cake/