Looking for a dessert that is both tangy and sweet? Look no further than the Ritz Carlton Lemon Pound Cake. This classic treat is perfect for any occasion, from a casual family dinner to a fancy dinner party. And the best part? You don’t have to be a master baker to make it!
In this article, we will share with you two different recipes for the Ritz Carlton Lemon Pound Cake, each with its own unique twist. So, whether you prefer a traditional recipe or one with a modern spin, we’ve got you covered. Let’s get baking!
Classic Ritz Carlton Lemon Pound Cake Recipe
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup whole milk
Instructions:
- Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add lemon zest and lemon juice, then beat until well combined.
- Gradually add flour mixture, alternating with milk, until batter is smooth.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice
- Calories: 380
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 105mg
- Sodium: 130mg
- Total Carbohydrates: 53g
- Dietary Fiber: 1g
- Sugars: 34g
- Protein: 5g
Cooking Time:
50-60 minutes
Equipment:
- 10-inch bundt pan
- Mixing bowls
- Whisk
- Mixer
- Spatula
- Wire rack
Serving Suggestions:
Top with whipped cream and fresh berries for a beautiful and delicious presentation.
Variations:
For a twist on the classic recipe, try adding poppyseeds or substituting orange juice and zest for the lemon.
Substitutions:
You can use regular milk or even buttermilk in place of the whole milk.
Storage:
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Tips:
- Be sure to zest your lemons before juicing them.
- Allow your ingredients to come to room temperature before starting to bake for best results.
- Don’t overmix your batter or your cake may become tough.
Notes:
This recipe can be made ahead and frozen for up to 3 months. Simply wrap tightly in plastic wrap and store in a freezer-safe container.
Frequently Asked Questions:
Can I use margarine instead of butter?
While margarine can be used in place of butter, we recommend using butter for the best flavor and texture.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is best for this recipe, but if you must use bottled lemon juice, be sure to use a high-quality brand.
Can I use a different type of pan?
You can use a loaf pan or two 8-inch round cake pans instead of a bundt pan, but be sure to adjust the baking time accordingly.
Ritz Carlton Lemon Pound Cake with Blueberries Recipe
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup whole milk
- 1 cup fresh blueberries
Instructions:
- Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add lemon zest and lemon juice, then beat until well combined.
- Gradually add flour mixture, alternating with milk, until batter is smooth.
- Fold in blueberries.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice
- Calories: 400
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 105mg
- Sodium: 130mg
- Total Carbohydrates: 56g
- Dietary Fiber: 1g
- Sugars: 36g
- Protein: 5g
Cooking Time:
50-60 minutes
Equipment:
- 10-inch bundt pan
- Mixing bowls
- Whisk
- Mixer
- Spatula
- Wire rack
Serving Suggestions:
Serve warm with a scoop of vanilla ice cream for a decadent dessert.
Variations:
You can substitute raspberries or blackberries for the blueberries, or omit them altogether for a classic lemon pound cake.
Substitutions:
You can use regular milk or even buttermilk in place of the whole milk.
Storage:
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Tips:
- Be sure to zest your lemons before juicing them.
- Allow your ingredients to come to room temperature before starting to bake for best results.
- Don’t overmix your batter or your cake may become tough.
Notes:
This recipe can be made ahead and frozen for up to 3 months. Simply wrap tightly in plastic wrap and store in a freezer-safe container.
Frequently Asked Questions:
Can I use margarine instead of butter?
While margarine can be used in place of butter, we recommend using butter for the best flavor and texture.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is best for this recipe,