Okay, guys, let’s talk about this 1920 famous Ritz Carlton lemon pound cake recipe I tried out. I’ve always been a sucker for a good pound cake, and lemon? Forget about it, that’s my jam. So, I came across this recipe claiming to be from the Ritz Carlton, from way back in 1920. I was intrigued, to say the least.
First off, I gathered all my ingredients. We’re talking your basic pound cake stuff – butter, sugar, eggs, flour, baking powder, a pinch of salt, and of course, lemons. I made sure my butter was softened because that’s key for a good, fluffy cake. I always leave mine out on the counter for a few hours before I start baking.
- I preheated my oven to 325F. This recipe said low and slow is the way to go, which is a bit different from other pound cakes I’ve made.
- Then, I greased and floured a loaf pan. I swear by this old-school method – never had a cake stick on me yet.
The next step was creaming together the butter and sugar. I used my trusty stand mixer, but you can totally do this by hand if you’re feeling strong. I let that go until it was super light and fluffy – this took a good five minutes. Don’t rush this part, it’s where the magic happens.

I cracked in the eggs one at a time, mixing well after each addition. You want everything to be nicely incorporated, you know? Then came the lemon zest and juice. I zested two whole lemons and squeezed out all their juice. The smell was amazing, already making my kitchen feel brighter.
In a separate bowl, I whisked together the flour, baking powder, and salt. Dry ingredients, you know the drill. Then, I gradually added this to the wet ingredients, mixing on low speed until it was just combined. You don’t want to overmix here, or your cake will be tough.
I poured the batter into my prepared loaf pan and popped it in the oven. The recipe said to bake for an hour and 15 minutes, but I always start checking a bit earlier. My oven tends to run hot. And guess what, it was done at just about an hour. The toothpick test is your friend here.
While the cake was cooling, I whipped up a simple lemon glaze. Just powdered sugar and lemon juice, whisked until smooth. Once the cake was cool enough, I drizzled that glaze all over it. It looked so pretty, all shiny and delicious.
The Moment of Truth
Finally, it was time to taste. I sliced into that cake and took a bite, and oh boy, it was good. Like, really good. The cake was moist and tender, with a strong lemon flavor that wasn’t too overpowering. The glaze added just the right amount of sweetness and tang. It was definitely a winner. A solid 9/10, no joke. This cake was a banger.
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