Lemon Pound Cake

I was recently growing Pinterest and stumbled across a recipe for Ritz Carlton’s Tea Room Lemon Pound Cake. I was actually in search of a pound cake to use in place of strawberry shortcake. You see, we had an overabundance of strawberries and my mom commented how she’d been craving strawberry shortcake. Their anniversary was just around the corner and I hadn’t been able to find a dessert that they both agreed upon. When I mentioned pound cake, my mom thought it sounded like a great idea since my dad does enjoy this type of cake.

Now, I have been craving lemon pound cake, so maybe this was a slightly selfish choice, but I think lemon and strawberry pair very nicely. And boy was I right! This cake wasn’t dense at all – very light, airy, almost fluffy. The outer “crust” of the cake was a bit crunchy, but in a good way. And the lemon juice paired with zest gave this cake a full, yet not-too-overwhelming lemon zing. Not only did it taste delicious when topped with strawberries, but it also tested amazing alone with tea or coffee!

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  • 3 cups all-purpose flour
  • 1 T 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 T lemon juice
  • 1 lemon, zester
  1. Preheat oven to 350 degrees. Grease and flour a large Bundt pan. If you have Baker’s Joy spray, this allows you to combine these steps!
  2. Sift flour, baking powder, and salt over a large bowl. Set aside.
  3. In a mixer, cream together butter, shortening, and sugar. Add eggs, one at a time, beating after each one until well blended.
  4. Add dry ingredients in 3 batches alternating with milk, beginning and ending with dry ingredients (dry ingredients, milk, dry ingredients, mix). Beat on low after each addition until just blended.
  5. Mix in lemon juice and zest.
  6. Pour cake batter into prepared Bundt pan. Shake the pan gently and tap it on the counter in order to even the batter out and get rid of any air bubbles.
  7. Bake for about 55 minutes, or until toothpick comes out free of crumbs.
  8. Allow to cool in pan for 15 minutes, then turn out onto a rack to cool completely.
  9. Serve on it’s own or pair with fresh fruit.

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P.S. I went back to locate this recipe, but was disappointed when the pin sent me to Facebook to look at the recipe captioned under a photo. So, I thought while I was copying the recipe down for myself to actually bake it, I would re-share into the Pinterest universe. 

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