Lemon Pound Cake (Ritz Carlton)

lemonpoundcakeritzcarlton The Famous Ritz Carlton Hotel Lemon Pound Cake has a fine crumb texture and bright lemon flavour. This classic lemon pound cake is supremely moist and tender. It's the perfect finale to dinner. The recipe is correct as written. There are no baking soda or baking powder in it. Traditionally, eggs were the only leavening agent used in pound cakes. Baking soda and baking powder do more than aid in making baked goods rise, they also change the texture of them. To get that traditional pound cake texture that's crusty on the outside with a dense, moist, soft inside make the recipe as written.

3 cups all-purpose flour, unbleached
1 Tbsp. baking powder
½ tsp. kosher salt
3 cups granulated sugar
1 cup unsalted butter, at room temperature
½ cup shortening, at room temperature
6 large eggs, at room temperature
½ cup whole milk
½ cup heavy whipping cream
6 Tbsp. lemon juice, freshly squeezed
1 lemon zested, finely grated

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and sugar or flour a 10" tube pan or 12 cup bundt pan.

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 alternating with the heavy cream and milk. (Add 1/3 dry, add heavy cream, add 1/3 dry, add milk, add last 1/3 dry.

Mix in lemon juice and zest. Spoon into prepared pan.

Bake for 55-65 minutes.

Cool on wire rack for 20 minutes before inverting on a serving tray.

Cool completely before covering.

Makes 16 slices.