Here’s a detailed recipe for the “Famous Ritz‑Carlton Lemon Pound Cake” (often attributed to the Ritz Carlton Tea Room from the 1920s). This is a copycat version — the “original” recipe is not officially documented, but many people agree this one gets very close. I’ll include ingredients, step‑by‑step directions, tips, and variations. If you like, I can also convert measurements into metric or local units for Pakistan.
Ingredients
3 cups all‑purpose flour
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1 tablespoon baking powder
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¾ teaspoon salt
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3 cups granulated sugar
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1 cup unsalted butter (softened, room temperature)
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½ cup shortening (at room temperature)
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5 large eggs (room temperature)
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1 cup whole milk
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Zest of 1 lemon
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6 tablespoons fresh lemon juice
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Equipment & Prep
A large loaf pan (two 9×5‑inch loaf pans) or a large tube or Bundt pan.
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Oven preheated to 350°F (~175°C)
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Butter or grease and flour the pan(s) thoroughly to prevent sticking.
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Directions
Preheat & Prepare Pan
Preheat your oven to 350°F (≈175°C). Grease and flour your loaf pans or a Bundt/tube pan. Set aside.
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Mix Dry Ingredients
In a medium bowl, sift or whisk together the flour, baking powder, and salt. Set this dry mixture aside.
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Cream Butter, Shortening & Sugar
In a large mixing bowl (stand mixer or hand mixer), cream together the softened butter, shortening, and sugar until light, fluffy, and pale. This takes several minutes – the creaming process incorporates air and contributes to the cake’s texture.
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Add Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides/bottom of the bowl as needed to ensure even mixing.
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Alternate Dry Ingredients & Milk
With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the milk. Start with a portion of the dry mixture, then milk, then dry again, finishing with the dry mixture. Mix just until combined each time (do not overmix).
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Add the Lemon
Stir in the lemon zest and lemon juice. Be gentle so the batter doesn’t deflate too much.
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Bake
Pour the batter into the prepared pan(s). Bake in the preheated oven for about 55 minutes (some versions say 50‑70 minutes) or until the top is golden and a tester (toothpick or skewer) inserted into the centre comes out clean or with a few moist crumbs.
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Cool
Let the cake cool in the pan for about 15 minutes. Then turn out onto a wire rack to cool completely.
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Optional Finishing Touches & Variations
Some people brush a lemon syrup over the cake while still warm to boost moisture and lemony flavor. (Mix lemon juice + powdered sugar, brush on.)
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Glazing: After fully cooled, drizzle a simple lemon glaze (powdered sugar + lemon juice, maybe a little milk) over the top.
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Variations: Blueberry lemon, poppy seeds, or using buttermilk or half cream for richer texture.
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Tips to Get It Right
Use fresh lemon juice & zest — that makes a big difference versus bottled.
All ingredients (butter, eggs, milk) should be room temperature so they mix uniformly.
Don’t overmix once flour is added — too much mixing develops gluten → cake can turn tough or dense.
Use the correct pan size; too small = undercooked center, too large = cake too thin / overbaked.
If the top is browning too fast, tent with aluminum foil for part of the baking time.
Let cake rest a bit before slicing so crumb sets well.