Back to the Golden Basics

My grandmother kept one cake recipe tucked in a worn tin, and it always smelled of butter and lemon peel. When I tasted the famous hotel version years later, it felt like coming home. This classic authentic Ritz Carlton lemon pound cake is my tribute to both.

What Makes a Classic a Classic

The crumb is tender, moist, and gently dense, just as a true pound cake should be. Fresh lemon zest and a simple glaze give it a clean, sunny flavor. It is an old-fashioned lemon pound cake from scratch with no tricks, only good ingredients.

The Old-Fashioned Pantry

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 3 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice (for glaze)

Mixing, Baking, and Basking

1. Preheat the oven to 325°F (165°C).
2. Grease and flour a 10-inch tube pan.
3. Whisk the flour, baking soda, and salt together.
4. Stir the buttermilk and 3 tbsp lemon juice together.
5. Beat the butter, cream cheese, and sugar for 5 minutes until light and creamy.
6. Add the eggs one at a time, beating well after each.
7. Mix in the zest, vanilla, and lemon extract.
8. Add the flour mixture and buttermilk mixture alternately, starting and ending with flour.
9. Pour the batter into the pan and smooth the top.
10. Bake for 70 to 80 minutes until a toothpick comes out clean.
11. Cool in the pan for 15 minutes, then turn out onto a rack.
12. Whisk the powdered sugar and glaze lemon juice until smooth.
13. Drizzle the glaze over the fully cooled cake.

Little Ways to Make It Yours

• Fold in 1 cup fresh blueberries for a blueberry lemon pound cake.
• Bake in two loaf pans for 55 to 65 minutes.
• Top with fresh berries and whipped cream.
• Slice thin and serve with lemon curd.
• Crumble leftovers over yogurt for a quick breakfast.
• Cube stale slices for a lemon trifle with berries and cream.

Pro Tips

• Use room temperature ingredients so the batter blends smoothly.
• Zest the lemons before you juice them.
• Spoon the flour into the cup and level it off to avoid a dry cake.
• Keep the oven door closed for the first hour of baking.
• Tent with foil if the top darkens too quickly.
• Cool completely before glazing so the icing stays thick.

FAQs

How do I keep lemon pound cake moist?
Wrap it tightly once it is fully cool and store it at room temperature for up to 4 days. The buttermilk and cream cheese in the batter help keep the crumb tender.

Can I freeze this lemon pound cake?
Yes. Freeze the unglazed cake, wrapped in plastic and then foil, for up to 3 months. Thaw it overnight on the counter and glaze it just before serving.

Can I use regular milk instead of buttermilk?
Yes. Stir 1 1/2 tsp of lemon juice into 1/2 cup of whole milk and let it sit for 5 minutes. The cake will taste slightly less tangy but stays just as soft.

What is the best way to serve this cake?
Serve thick slices at room temperature with fresh berries or a dollop of whipped cream. It is wonderful with afternoon tea or a cold glass of milk.

Why did my pound cake sink or turn out gummy?
Sinking usually means the oven was opened too early or the cake was underbaked. A gummy center often comes from cold ingredients or overmixing, so keep everything at room temperature and mix gently once the flour goes in.

Authentic Ritz Carlton Lemon Pound Cake

This classic Ritz Carlton lemon pound cake is a tender, moist, and gently dense old-fashioned cake made with butter, cream cheese, buttermilk, and fresh lemon. Finished with a simple lemon glaze, it delivers a bright, buttery flavor in every slice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Cake Batter

• 1 cup unsalted butter softened
• 8 oz cream cheese softened
• 2 cups granulated sugar
• 6 large eggs room temperature
• 3 cups all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 3 tbsp lemon zest
• 3 tbsp fresh lemon juice for the cake batter
• 1 tsp vanilla extract
• 1 tsp lemon extract

Lemon Glaze

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice for the glaze

Equipment

• 10-inch Tube Pan
• Electric mixer
• Mixing bowls
• Whisk
• Cooling Rack
• Zester

Method

 

1. Preheat the oven to 325°F (165°C).
2. Grease and flour a 10-inch tube pan thoroughly.
3. Whisk together the flour, baking soda, and salt in a bowl.
4. Stir the buttermilk and 3 tablespoons of fresh lemon juice together in a small bowl.
5. Beat the softened butter, cream cheese, and granulated sugar for about 5 minutes, until light and creamy.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the lemon zest, vanilla extract, and lemon extract.
8. Add the flour mixture and buttermilk mixture alternately, beginning and ending with the flour mixture. Mix gently until just combined.
9. Pour the batter into the prepared tube pan and smooth the top evenly.
10. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool the cake in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
12. Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Drizzle the glaze over the fully cooled cake.

Notes

Storage: Wrap the completely cooled cake tightly and store at room temperature for up to 4 days.

Freezing: Freeze the unglazed cake, wrapped in plastic wrap and then foil, for up to 3 months. Thaw overnight at room temperature and add the glaze before serving.

Variations: Fold 1 cup of fresh blueberries into the batter for a blueberry lemon version. You can also bake the batter in two loaf pans, checking for doneness after 55 to 65 minutes.

Serving ideas: Serve thick slices at room temperature with fresh berries, whipped cream, lemon curd, afternoon tea, or a glass of milk.

Pro tips: Use room-temperature ingredients, zest the lemons before juicing, and spoon flour into the measuring cup before leveling. Keep the oven door closed during the first hour. If the top browns too quickly, tent it loosely with foil. Always cool the cake completely before glazing.

Buttermilk substitute: Combine 1/2 cup whole milk with 1 1/2 teaspoons lemon juice and let stand for 5 minutes before using.

Troubleshooting: A sunken center may mean the cake was underbaked or the oven door was opened too early. A gummy center can result from cold ingredients or overmixing after the flour is added.

Leftover idea: Crumble leftover slices over yogurt or cube them to make a lemon trifle with berries and cream.

Home Sweet Lemon Home

Some cakes simply belong at the center of the table, and this one is mine. I hope this Ritz Carlton lemon pound cake becomes a favorite in your kitchen too. If you want more bright lemon desserts, try my lemon blueberry loaf or soft lemon pound cake cookies next. Happy baking, friend!

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