THE FAMOUS RITZ CARLTON HOTEL 1920’S TEA ROOM LEMON POUND CAKE
3 Cups all-purpose flour
1 Tablespoon baking powder
3/4 Teaspoon salt
3 Cups sugar
1 Cup unsalted butter, room temperature
1/2 Cup shortening, room temperature
5 Large eggs
1 Cup whole milk
6 Tablespoons lemon juice
1 Lemon, zested
HOW TO MAKE:
Preheat oven to 350°F.
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 mins. Cool cakes in pans for 15 mins. Turn cakes out onto racks and cool completely.
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