Mother’s day is coming up! Want to make your mom a little something sweet that kicks off summer? This Lemon Pound Cake will be an absolute hit with the whole family!
Ingredients:
- 3 cups flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 3 cups sugar
- 1 cup salted butter room temperature
- 1/2 cup shortening room temperature
- Sub Salted Butter. It’s a 1:1 ratio
- 5 eggs room temperature
- 1 cup whole milk
- 6 Tbsp lemon juice fresh
- Zest of 1 lemon
Preparation:
- To make the Ritz Carlton Lemon Pound Cake, start by preheating your oven to 350°F and greasing and flouring a tube or Bundt pan.
- In a medium bowl, sift together the flour, baking powder, and salt, and set aside.
- In a separate mixing bowl, use an electric or stand mixer to cream together the butter, shortening (if using), and sugar until well combined.
- Add the eggs one at a time, beating well after each addition, and scrape down the sides and bottom of the bowl as needed.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with half of the milk and beginning and ending with the flour mixture.
- Beat at low speed just until blended after each addition.
- Gently stir in the lemon juice and zest until well incorporated.
- Pour the batter into the prepared pan and bake in the preheated oven for 55-70 minutes or until the cake is golden on top and a tester inserted into the center comes out clean. Be sure to start checking the cake at the 55 minute mark and avoid opening the oven prematurely to prevent the cake from falling.
- Once the cake is done, cool it in the pan and use a sharp knife to gently separate the cake from the edges of the pan, including around the center tube.
- Finally, turn the cake out onto a rack and enjoy!
