Best 2 Ritz Carlton Lemon Pound Cake Recipes
Welcome to the realm of delightful baking, where the Ritz-Carlton Lemon Pound Cake reigns supreme! This classic dessert, a testament to culinary artistry, offers a harmonious blend of zesty lemon and buttery richness. Its fine crumb and tender texture melt in your mouth, leaving a burst of citrusy flavor that lingers. Whether you're a seasoned baker or just starting your culinary journey, this step-by-step guide will empower you to create a pound cake worthy of the Ritz-Carlton name. So, gather your ingredients, prepare your kitchen, and let's embark on a journey of baking excellence, culminating in a lemon pound cake that will impress your taste buds and elevate your baking skills to new heights.
Here are our top 2 tried and tested recipes!
RITZ CARLTON LEMON POUND CAKE
Steps:
- Preheat oven to 350F Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl. Set aside. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.
LEMON POUND CAKE - FAMOUS RITZ CARLTON HOTEL *(NANCY) RECIPE - (4.5/5)
Provided by Peggie
Number Of Ingredients 11
Steps:
- Grease and sugar or flour a 10 inch tube pan or 12 cup bundt pan. Preheat oven to 350 degrees F. Sift flour, baking powder, and salt. In the bowl of an electric mixer, cream butter, shortening, and sugar. Add eggs one at a time beating until the yellow is incorporated before adding the next egg. With the mixer on low, add dry ingredients alternating with the heavy cream and milk. (Add 1/3 dry ingredients, add heavy cream, add 1/3 dry ingredients, add milk, add last 1/3 dry ingredients. Mix in lemon juice and zest. Spoon into prepared pan. Bake 55 to 65 minutes. Cool on wire rack for 20 minutes before inverting on a serving tray. Cool completely before covering. CHEF NOTES: It's very important when making this cake to start with room temperature ingredients. Don't rush the mixing process, make sure each ingredient is combined well before moving to the next one. As well, sift and measure your flour carefully. I have found solid vegetable shortening and sugar instead of flour to be the best for coating the pan with to prevent sticking. By using sugar instead of flour, you won't have white patches on the cake. You can use flour if you prefer. If you use a bundt pan instead of a tube pan, make sure it's a taller bundt, about 5 inches tall.
Tips:
- Use room temperature ingredients: This will help the cake batter come together more easily and evenly, resulting in a more tender and moist cake.
- Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, making the cake lighter and more voluminous.
- Gradually add the eggs, one at a time: This will help prevent the batter from curdling.
- Be careful not to overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Allow the cake to cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
The Ritz-Carlton Lemon Pound Cake is a classic dessert that is sure to impress. With its moist and tender crumb, delicate lemon flavor, and rich cream cheese frosting, this cake is perfect for any occasion. Whether you're serving it at a special event or enjoying it as a simple treat, this cake is sure to be a hit.
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