Description
A rich, buttery lemon pound cake with bright citrus flavor and a soft, tender crumb inspired by the classic Ritz Carlton recipe.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup Crisco shortening
5 large eggs
1 cup whole milk
6 tablespoons lemon juice
1 lemon, zested
Instructions
1. Preheat oven to 350°F. Grease and flour a 15-cup Bundt pan.
2. Sift flour, baking powder, and salt together and set aside.
3. In a large bowl, cream butter, shortening, and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Add dry ingredients alternately with milk, beginning and ending with flour. Mix until combined.
6. Stir in lemon juice and zest.
7. Pour batter into prepared pan and smooth the top.
8. Bake 55–60 minutes or until a toothpick comes out clean.
9. Cool 15 minutes in pan, then remove to wire rack to cool completely.
Notes
Do not fill pans to the very top. Use a 15-cup Bundt or tube pan for best results. Store covered at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg