The Famous Ritz Carlton Hotel 1920's
Tea Room Lemon Pound Cake.
3 cups all-purpose flour
1 Tbsp 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 Tbsp lemon juice
1 lemon, zested
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.
Alan Williams shared Life Around
Home's photo.