Famous Ritz Carlton Hotel 1920s Tea Room Lemon Pound Cake Recipes
RITZ CARLTON LEMON POUND CAKE
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.
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- Preheat oven to 350F. Grease and flour two standard loaf pans OR one large bundt pan. Set aside.
- In a second bowl, using an electric or stand mixer, cream the butter, shortening, and sugar until pale yellow and fluffy. Add the eggs one at a time, beating well after each one.
- Alternately add the flour mixture with the milk with the mixer on low, then continue mixing on low until everything is combined and just a few flour streaks remain.
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