Ritz Carlton Lemon Pound Cake Recipe

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I’m telling you the Ritz Carlton Lemon Pound Cake I learned at the Amelia Island cooking school makes people ask for seconds before the plates are even cleared.

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I adore the Ritz Carlton Lemon Pound Cake because it tastes like someone took summer lemons and made them ridiculously serious. I’m obsessed with that crusty edge and the tender crumb.

This Moist Lemon Pound Cake From Scratch hits every note, bright lemon, buttery richness, not too sweet. I keep picturing spoonfuls with vanilla ice cream and berries.

I love that it came from the Ritz Carlton Cooking School in Amelia Island, and I always brag about it. Unsalted butter and finely grated lemon zest are the stars.

No fuss. Just a cake that shuts down dinner conversations every time.

Ingredients

Ingredients photo for Ritz Carlton Lemon Pound Cake Recipe

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  • Flour: the cake’s backbone, makes it hold together and feel hefty but tender.
  • Baking powder: lifts the cake, gives it airiness so it’s not dense.
  • Baking soda: reacts with lemon, makes crumb lighter and slightly browned.
  • Salt: cuts the sweetness, brings out butter and lemon notes.
  • Butter: gives rich mouthfeel and that classic pound cake richness.
  • Sugar: sweetens and helps create a fine, slightly crisp crust.
  • Eggs: bind everything, add structure and a silky, custardy texture.
  • Sour cream: adds moisture and a slight tang, keeps cake tender.
  • Whole milk: thins the batter a bit and softens the crumb.
  • Finely grated lemon zest: bright, concentrated lemon pop in every bite.
  • Fresh lemon juice: adds real tartness, not fake or syrupy.
  • Vanilla extract: warms the lemon and smooths the flavors together.
  • Optional glaze: powdered sugar plus lemon juice makes it shiny and punchy.

Ingredient Quantities

  • 3 cups all purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 5 large eggs, room temperature

  • 1 cup sour cream, room temperature

  • 1/2 cup whole milk, room temperature

  • 2 tablespoons finely grated lemon zest (about 2 lemons)

  • 1/4 cup fresh lemon juice

  • 1 teaspoon pure vanilla extract

  • Optional glaze: 1 cup powdered sugar plus 2 to 3 tablespoons fresh lemon juice

How to Make this

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1. Preheat oven to 325°F. Grease and flour a 10 cup tube or Bundt pan well, or use two 9×5 loaf pans and line with parchment for easier removal.

2. Whisk together 3 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl; set aside.

3. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes. Scrape the bowl a few times so it all gets creamed.

4. Add 5 room temperature eggs one at a time, beating briefly after each addition so the batter stays emulsified. Don’t worry if it looks a little curdled at first.

5. Stir together 1 cup sour cream, 1/2 cup whole milk, 1/4 cup fresh lemon juice, 2 tablespoons finely grated lemon zest, and 1 teaspoon vanilla. Alternate adding the dry flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, do not overmix.

6. Scrape batter into your prepared pan and smooth the top. Tap the pan gently on the counter a few times to release big air bubbles.

7. Bake at 325°F for about 70 to 90 minutes, or until a toothpick inserted near the center comes out clean. If using two loaf pans start checking around 60 minutes. If the top browns too fast tent loosely with foil.

8. Let cake cool in the pan on a wire rack for 15 to 20 minutes, then invert onto the rack and cool completely. If you plan to glaze, poke the warm cake lightly with a skewer a few times so the glaze soaks in better.

9. For the optional glaze, whisk 1 cup powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth and pourable. Start with 2 tablespoons and add more if needed. Drizzle over the still warm cake so it sinks in, or wait until cool for a shinier finish.

10. Serve slices with vanilla ice cream and fresh fruit. Store wrapped at room temp for 2 days or refrigerate up to 5 days. Reheat gently before serving if you like it warm.

Equipment Needed

1. Oven set to 325°F
2. 10-cup tube or Bundt pan (or two 9×5 loaf pans lined with parchment for easier removal)
3. Large mixing bowls (one for dry, one for wet)
4. Electric mixer (stand or hand) and a whisk for the glaze
5. Rubber spatula and a wooden spoon for scraping and folding
6. Measuring cups and spoons (dry and liquid)
7. Microplane or fine grater for the lemon zest
8. Wire cooling rack plus a skewer or toothpick for testing/poking the cake
9. Parchment paper and foil (for lining and tenting if the top browns too fast)

FAQ

A: Yes. For sour cream, you can use plain Greek yogurt or full fat yogurt in a 1:1 swap. For whole milk, use buttermilk or a mix of milk and a teaspoon of lemon juice to mimic acidity. Texture may change slightly, but cake will still be great.

A: Insert a toothpick in the center. If it comes out with a few moist crumbs but not wet batter, it's done. The top should be lightly golden and the cake will pull away a bit from the pan edges. Don't overbake or it'll dry out.

A: Some small lumps are okay, especially from the lemon zest. But avoid overmixing once you add flour. Overmixing makes the cake tough. Stir until ingredients are just combined and no big streaks of flour remain.

A: Yes. Bake and cool completely, then wrap tightly in plastic wrap and foil. It keeps in the freezer up to 3 months. Thaw overnight in the fridge or on the counter for a few hours. Add glaze after thawing so it doesnt get soggy.

A: Start with 2 tablespoons lemon juice and whisk into powdered sugar. If it's too thick add the third tablespoon. For a shiny finish, pour while cake is slightly warm so the glaze soaks in a little. Let excess drip off before serving.

A: Use room temperature ingredients so they blend smoothly, dont overbake, and consider brushing the cooled cake with a spoon of simple syrup or extra lemon juice mixed with a little sugar before glazing. That adds moisture and boosts lemon flavor.

Ritz Carlton Lemon Pound Cake Recipe Substitutions and Variations

  • All purpose flour: use 3 cups cake flour for a lighter crumb, or 2 3/4 cups whole wheat pastry flour if you want nuttier flavor and denser texture (expect a slightly heavier loaf).
  • Unsalted butter: swap with 1 cup solid coconut oil plus 1 cup neutral oil (like canola) for similar moisture, or use 1 cup vegetable shortening for a very tender cake; if using salted butter, omit added salt.
  • Sour cream: replace with 1 cup full fat Greek yogurt or 1 cup crème fraîche, same tang and moisture but a bit tangier with Greek yogurt.
  • Granulated sugar: trade for 1 1/2 cups superfine sugar for faster dissolving, or 1 1/4 cups light brown sugar for a deeper caramel note and slightly moister cake.

Pro Tips

1) Let everything be room temp, seriously. Cold eggs or sour cream make the batter seize and you get a dense cake. If you forget, pop eggs in warm water for 5 minutes and stir the sour cream so it loosens up, it helps.

2) Alternate like it says but dont overmix. Add flour then wet then flour, mix just enough to combine or you’ll kill the light crumb. A few streaks of flour are way better than a gluey cake.

3) Keep an eye on the top while it bakes. If it’s getting too brown before the middle is set, tent loosely with foil, but dont wrap it tight or steam will make the crust soggy. And tap the pan before baking so big air bubbles escape, otherwise you get weird holes.

4) Glaze while the cake is still warm so it soaks in, poke a few holes with a skewer first. If you want a shiny finish wait until cool then pour, but warm gives better flavor penetration. Store wrapped at room temp up to 2 days or refrigerate, bring back to room temp before serving for best texture.

Ritz Carlton Lemon Pound Cake Recipe

Ritz Carlton Lemon Pound Cake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I'm telling you the Ritz Carlton Lemon Pound Cake I learned at the Amelia Island cooking school makes people ask for seconds before the plates are even cleared.


Pin

Servings

12

servings

Calories

527

kcal

Equipment: 1. Oven set to 325°F
2. 10-cup tube or Bundt pan (or two 9×5 loaf pans lined with parchment for easier removal)
3. Large mixing bowls (one for dry, one for wet)
4. Electric mixer (stand or hand) and a whisk for the glaze
5. Rubber spatula and a wooden spoon for scraping and folding
6. Measuring cups and spoons (dry and liquid)
7. Microplane or fine grater for the lemon zest
8. Wire cooling rack plus a skewer or toothpick for testing/poking the cake
9. Parchment paper and foil (for lining and tenting if the top browns too fast)

Ingredients

  • 3 cups all purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 5 large eggs, room temperature

  • 1 cup sour cream, room temperature

  • 1/2 cup whole milk, room temperature

  • 2 tablespoons finely grated lemon zest (about 2 lemons)

  • 1/4 cup fresh lemon juice

  • 1 teaspoon pure vanilla extract

  • Optional glaze: 1 cup powdered sugar plus 2 to 3 tablespoons fresh lemon juice

Directions

  • Preheat oven to 325°F. Grease and flour a 10 cup tube or Bundt pan well, or use two 9×5 loaf pans and line with parchment for easier removal.
  • Whisk together 3 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl; set aside.
  • In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes. Scrape the bowl a few times so it all gets creamed.
  • Add 5 room temperature eggs one at a time, beating briefly after each addition so the batter stays emulsified. Don't worry if it looks a little curdled at first.
  • Stir together 1 cup sour cream, 1/2 cup whole milk, 1/4 cup fresh lemon juice, 2 tablespoons finely grated lemon zest, and 1 teaspoon vanilla. Alternate adding the dry flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, do not overmix.
  • Scrape batter into your prepared pan and smooth the top. Tap the pan gently on the counter a few times to release big air bubbles.
  • Bake at 325°F for about 70 to 90 minutes, or until a toothpick inserted near the center comes out clean. If using two loaf pans start checking around 60 minutes. If the top browns too fast tent loosely with foil.
  • Let cake cool in the pan on a wire rack for 15 to 20 minutes, then invert onto the rack and cool completely. If you plan to glaze, poke the warm cake lightly with a skewer a few times so the glaze soaks in better.
  • For the optional glaze, whisk 1 cup powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth and pourable. Start with 2 tablespoons and add more if needed. Drizzle over the still warm cake so it sinks in, or wait until cool for a shinier finish.
  • Serve slices with vanilla ice cream and fresh fruit. Store wrapped at room temp for 2 days or refrigerate up to 5 days. Reheat gently before serving if you like it warm.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 148g
  • Total number of serves: 12
  • Calories: 527kcal
  • Fat: 22g
  • Saturated Fat: 12.9g
  • Trans Fat: 0.21g
  • Polyunsaturated: 0.75g
  • Monounsaturated: 4.6g
  • Cholesterol: 126mg
  • Sodium: 222mg
  • Potassium: 122mg
  • Carbohydrates: 67.6g
  • Fiber: 1.1g
  • Sugar: 44.3g
  • Protein: 6.5g
  • Vitamin A: 542IU
  • Vitamin C: 1.5mg
  • Calcium: 53mg
  • Iron: 1.9mg

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