Can I use all butter instead of shortening in this pound cake?

Vegetable shortening helps the top get crisp and gives it a signature dense crumb. Using all butter might change the texture, but it's possible though untested by the author, some commenters used all butter and buttermilk with success.

Why did my pound cake sink in the middle?

Opening the oven door prematurely causes the cake to fall, or over-mixing the batter.

What kind of pan is best for this lemon pound cake?

A greased and floured tube pan / angel food cake pan or a Bundt pan is best to ensure even baking for this dense cake.

Can I use lemon extract instead of fresh lemon juice?

The recipe relies on the acidity and natural flavor of 6 tablespoons of fresh squeezed lemon juice and zest. Commenters note that vanilla/extracts are not a direct substitute for the moisture and acidity of fresh juice.

The Ultimate Ritz Carlton Lemon Pound Cake 2026

Ritz Carlton Lemon Pound Cake

Print Recipe

Author: Maya
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes
Yield: 12 slices

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
3 cups granulated sugar
1 cup unsalted butter, at room temperature
½ cup vegetable shortening, at room temperature
5 large eggs, at room temperature
1 cup whole milk (or ½ cup milk + ½ cup heavy cream)
6 tablespoons fresh squeezed lemon juice
Zest of 1 large lemon

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Generously grease and flour a tube pan or Bundt pan.
Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Cream Fats: Using a stand mixer with a paddle attachment, beat the room-temperature butter, shortening, and sugar until pale and fluffy (about 3-4 minutes).
Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Alternate: Add the dry flour mixture in three parts, alternating with the milk in two parts (begin and end with the flour). Mix on low speed just until blended.
Add Lemon: Remove from the mixer. Gently fold in the fresh lemon juice and lemon zest with a spatula.
Bake: Pour the batter into the prepared pan. Bake for 55-70 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Do not open the oven before 55 minutes!
Cool: Let the cake cool in the pan for 15 minutes before gently loosening the edges and inverting it onto a wire rack to cool completely.

Notes

Freezing: Wrap cooled slices tightly in plastic wrap and freeze for up to 3 months.
Pan Size: A standard 10-inch tube pan works perfectly for this dense batter.

Find it online: https://www.endrecipes.com/ritz-carlton-lemon-pound-cake/