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

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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.