Lemon Pound Cake Famous Ritz Carlton Hotel Nancy Recipe 455

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RITZ CARLTON LEMON POUND CAKE



RITZ CARLTON LEMON POUND CAKE image

Categories     Cake     Dessert     Bake     Easter     Lemon

Number Of Ingredients 10

3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested

Steps:

  • Preheat oven to 350F Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl. Set aside. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest. Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

LEMON POUND CAKE - FAMOUS RITZ CARLTON HOTEL *(NANCY) RECIPE - (4.5/5)



Lemon Pound Cake - Famous Ritz Carlton Hotel *(Nancy) Recipe - (4.5/5) image

Provided by Peggie

Number Of Ingredients 11

3 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 cup granulated sugar
1 cup unsalted butter at room temperature
1/2 cup shortening at room temperature
6 large eggs at room temperature
1/2 cup whole milk
1/2 cup heavy whipping cream
6 tablespoon fresh lemon juice
zest from 1 lemon

Steps:

  • Grease and sugar or flour a 10 inch tube pan or 12 cup bundt pan. Preheat oven to 350 degrees F. 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 ingredients alternating with the heavy cream and milk. (Add 1/3 dry ingredients, add heavy cream, add 1/3 dry ingredients, add milk, add last 1/3 dry ingredients. Mix in lemon juice and zest. Spoon into prepared pan. Bake 55 to 65 minutes. Cool on wire rack for 20 minutes before inverting on a serving tray. Cool completely before covering. CHEF NOTES: It's very important when making this cake to start with room temperature ingredients. Don't rush the mixing process, make sure each ingredient is combined well before moving to the next one. As well, sift and measure your flour carefully. I have found solid vegetable shortening and sugar instead of flour to be the best for coating the pan with to prevent sticking. By using sugar instead of flour, you won't have white patches on the cake. You can use flour if you prefer. If you use a bundt pan instead of a tube pan, make sure it's a taller bundt, about 5 inches tall.

OLD-FASHIONED LEMON POUND CAKE



Old-Fashioned Lemon Pound Cake image

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

Provided by Cookin Mama

Categories     Desserts     Cakes     Pound Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 8

2 cups white sugar
2 cups all-purpose flour
5 eggs
1 cup shortening (such as Crisco®)
5 tablespoons whole milk
1 tablespoon vanilla extract
2 teaspoons lemon extract
¼ teaspoon baking powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
  • Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g

GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze for Glazed Lemon Pound Cake

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  • In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  • Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

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