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    Food » Famous 1920 Ritz Carlton Lemon Pound Cake

    Famous 1920 Ritz Carlton Lemon Pound Cake

    Posted: 01/27/2021 | Last updated: 02/17/2023 by Erin K. Browne 36 Comments
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    What is the Famous Ritz Carlton Cake?

    This unbelievable lemon pound cake was widely popular at the Ritz Carlton Hotel tea room back in the 1920s.  Once you take the first bite, it's not hard to see why it was such a beloved item on the menu.  This is the be all and end all of lemon pound cake recipes - I really cannot brag on it enough.  I love a good vintage recipe!

    It's dense and moist without being the slightest bit gummy.  My husband finished his slice and said, "I just realized it doesn't have any glaze or frosting, because it totally tastes like it does."

    What Do I Need to Make the Ritz Carlton Cake?

    This is really a straightforward lemon pound cake recipe (click to jump down to recipe) but this cake incorporates shortening along with the butter, which helps the texture of the cake be a little softer and lighter.  You will want to use fresh lemon - no substitutes - for the juice and zest.  That will really inject that super fresh citrus flavor into the cake.  I don't think those lil' plastic lemon-shaped bottles existed in 1920!  Not hatin', just sayin'...

    The full recipe makes a lot of cake - either one large bundt/tube pan or two standard loaf pans.  I chose to use the loaf pans when testing this recipe because I wanted to be as authentic as possible.  Did you know that bundt pans were not around until the 1950s?  But go ahead and use that pretty bundt pan if you want to add a little visual flair to your cake - it'll still taste marvelous.

    This set of 2 loaf pans will work!

    Is The Ritz Carlton Cake Freezer Friendly?

    If you don't need so much cake sitting around at once, use the loaf pans and wrap the extra one tightly in plastic wrap, place it into a ziploc bag, and freeze for up to 3 months for best taste and texture.  Thaw on the counter for an hour or so before slicing.

    This is one lemon pound cake recipe that has stood the test of time and it has certainly earned its permanent spot in the "MAKE AGAIN" section of my recipe files.  It will for you as well.  Enjoy!

    How To Make The Famous Ritz Carlton Lemon Pound Cake

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    Famous 1920 Ritz Carlton Lemon Pound Cake

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.7 from 21 reviews

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    The vintage lemon pound cake recipe made famous by the Ritz Carlton tea room in 1920. This is the ONLY lemon pound cake recipe you'll ever need.

    • Total Time: 55 mins
    • Yield: 2 loaf pans OR 1 large bundt pan

    Ingredients

    Scale
    • 3 cups all-purpose flour
    • 1 TBS baking powder
    • ¾ tsp salt
    • 3 cups white granulated sugar
    • 1 cup (2 sticks) unsalted butter at room temperature
    • ½ cup shortening at room temperature
    • 5 large eggs at room temperature
    • 1 cup whole milk or ½ cup lowfat milk plus ½ cup heavy whipping cream
    • 6 TBS fresh squeezed lemon juice*
    • Zest from 1 lemon

    Instructions

    1. Preheat oven to 350F. Grease and flour two standard loaf pans OR one large bundt pan. Set aside.
    2. In a bowl, sift together the flour, baking powder, and salt.
    3. In a second bowl, using an electric or stand mixer, cream the butter, shortening, and sugar until pale yellow and fluffy. Add the eggs one at a time, beating well after each one.
    4. Alternately add the flour mixture with the milk with the mixer on low, then continue mixing on low until everything is combined and just a few flour streaks remain.
    5. use a silicone spatula to scrape down the sides of the bowl and gently fold in the lemon juice and zest. Fold until the remaining flour streaks have been incorporated, but be careful not to overmix.
    6. Transfer cake batter to loaf pans or bundt pan and bake on center rack of oven 45-55 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. Other signs of doneness is a golden top and the sides of the cake will start to slightly pull away from the edges of the pan.
    7. Allow to cool in the pan before trying to remove the cake from the pans. Slice and serve.

    Notes

    * Make sure to use real lemon juice here, not the bottled stuff from concentrate or with other added ingredients. It'll be worth it. If you want to use bottled, make sure it's 100% pure, like Santa Cruz
    If you use the loaf pans, it's easy to freeze the extra cake! Just wrap tightly with plastic wrap, place in a large Ziploc bag, and place into the freezer. Let thaw on the counter for an hour or so before slicing.

    • Author: Adapted from Ritz Carlton
    • Prep Time: 5 mins
    • Cook Time: 50 mins

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    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

    Reader Interactions

    Comments

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    1. Diane Allen

      December 21, 2024 at 11:22 am

      I love this cake I have made it for years but this time I ran out of flour I can’t get to the store because it snowed last night. I only have cake flour and just wanted to know if I could use it?

      Reply
    2. Katy

      July 06, 2024 at 4:28 pm

      Mine fell and ruined….any ideas? I was so careful ?????

      Reply
    3. Anonymous

      July 01, 2024 at 10:38 pm

      Reply
    4. Anonymous

      June 30, 2024 at 12:05 am

      Reply
    5. Anonymous

      June 28, 2024 at 4:52 pm

      Reply
    6. Anonymous

      June 23, 2024 at 3:18 pm

      Reply
    7. Anonymous

      June 19, 2024 at 4:08 pm

      Reply
    8. Anonymous

      May 25, 2024 at 9:16 pm

      Reply
    9. Anonymous

      May 21, 2024 at 1:05 pm

      Reply
    10. Anonymous

      May 14, 2024 at 4:42 pm

      Reply
    11. Anonymous

      May 09, 2024 at 3:13 pm

      Reply
    12. Anonymous

      May 05, 2024 at 1:40 am

      Reply
    13. Anonymous

      April 07, 2024 at 1:57 am

      Reply
    14. Anonymous

      April 05, 2024 at 4:25 pm

      Reply
    15. Anonymous

      April 01, 2024 at 6:59 pm

      Reply
    16. Anonymous

      March 24, 2024 at 9:06 pm

      Reply
    17. Anonymous

      March 19, 2024 at 5:11 am

      Reply
    18. Anonymous

      March 19, 2024 at 1:16 am

      Reply
    19. Anonymous

      March 13, 2024 at 10:01 pm

      Reply
    20. Jan

      September 30, 2023 at 4:18 pm

      Where does the milk and heavy whipping cream come in?

      Reply
      • TheLudGirl

        July 29, 2024 at 12:04 am

        Step 4: “ Alternately add the flour mixture with the milk with the mixer on low…”

        Reply
    21. Lisa

      June 19, 2023 at 3:49 pm

      Simply marvelous!! About to make it a 2nd time! Turned out so moist and flavorful!

      Reply
      • Erin

        June 24, 2023 at 5:10 pm

        Awesome! I love this cake so much, I'm glad you did too!

        Reply
        • Therese

          March 17, 2024 at 7:15 pm

          Wow!! Incredible flavour with a light and fluffy texture. Not too sweet, it was perfect. This recipe is a keeper!

          Reply
    22. MrsG

      June 08, 2023 at 10:23 am

      I saw a couple of comments on the outer page that stated this recipe called for too much sugar....Is this correct? Should it actually be 3cups of sugar? If so, does cutting back on it like some of them suggested change the outcome of it?? Thanks so much and FYI I cannot wait to make this... lol

      Reply
      • Erin

        June 24, 2023 at 5:17 pm

        I'm so sorry it's taken me a while to get to this comment - I have been very ill! Changing the sugar content will alter the texture of the cake. I haven't tried a reduced sugar version myself so I can't comment with any certainty about whether or not that will work, but yes, the sugar content stated is the correct amount when making 2 standard bread loaf pans or one large bundt pan.

        Reply
      • Bobbie

        May 31, 2024 at 8:18 am

        I reduced it to 2 1/2 c and was plenty sweet still to me, but I don’t like things super sweet. I found it to be just fine, although mine may have been underbaked ever so slightly. Best to us a long tester rather than short toothpick to ck. Not sure how compares to making it with 3 cups, but we all liked it!

        Reply
    23. Tia

      May 23, 2023 at 9:26 pm

      The best I've ever had. This is my 3rd time making this recipe.
      Made this recipe for a tea party the lady's @ Church had.

      Reply
      • Erin

        June 24, 2023 at 5:18 pm

        I'm so sorry it's taken me a while to get to this comment - I have been very ill! I'm so happy you loved this recipe - thank you for rating it 5 stars and for sharing your experience!

        Reply
    24. toni

      May 02, 2023 at 12:22 pm

      Do you have to use shortening? Can i sub butter ( I know it already calls for butter, just if I add 1/2 c more in stead of the shortening? I want to make this for guests next week thank you

      Reply
      • Erin

        May 02, 2023 at 12:37 pm

        That should be fine. It may change the texture slightly, but the bake will work.

        Reply
    25. Mary Parks

      March 30, 2022 at 5:56 am

      Can you freeze this cake without it being left in the loaf pans

      Reply
      • Erin

        March 30, 2022 at 8:27 am

        You can! After the cake cools, release it from the pan, wrap tightly in plastic wrap, and freeze. You can also cut it into slices and freeze the slices individually.

        Reply
      • Tami

        April 17, 2023 at 5:48 pm

        Do you think this recipe would work for individual cakes to present to moms on Mothers Day?

        Reply
        • Erin

          April 19, 2023 at 9:40 am

          Yes, you could bake them in individual loaf pans. Same temperature, but start checking early as they will bake faster!

          Reply
          • Stefanie

            March 10, 2025 at 10:14 pm

            Can I cut the recipe in half if I just want one loaf?

            Reply

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