Sunshine on a Cake Stand

The first time I tasted a slice of this cake at a hotel brunch, I stood by the dessert table far too long. I went home and baked it again and again until my kitchen smelled like warm butter and fresh lemons.

Now my version of the Ritz Carlton lemon pound cake is the one my family asks for every Sunday.

Why This Slice Steals the Show

This cake is buttery, dense, and tender, with a bright lemon flavor in every bite. The tangy glaze adds a sweet-tart finish that makes it feel like a special occasion. It is a simple lemon pound cake from scratch that needs no fancy tools.

The Lemon Cake Pantry List

For the cake

• 1 cup (2 sticks) unsalted butter, softened
• 4 oz cream cheese, softened
• 2 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 3 tbsp fresh lemon juice
• 2 tbsp lemon zest (about 2 lemons)
• 1 tsp vanilla extract
• 1 tsp lemon extract

For the glaze

• 1 1/2 cups powdered sugar
• 2 to 3 tbsp fresh lemon juice

From Bowl to Golden Loaf

1. Preheat the oven to 325°F (165°C).
2. Grease and flour a 10-inch tube or bundt pan.
3. Whisk the flour, baking powder, and salt together.
4. Beat the butter, cream cheese, and sugar for 4 minutes until fluffy.
5. Add the eggs one at a time, beating well after each.
6. Mix in the zest, vanilla, and lemon extract.
7. Stir the lemon juice into the milk.
8. Add the flour mixture and milk mixture alternately, starting and ending with flour.
9. Pour the batter into the pan and smooth the top.
10. Bake for 65 to 75 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 lemon juice, then drizzle over the cooled cake.

Fun Twists and Pretty Plates

• Fold in 1 1/2 cups fresh blueberries for a blueberry lemon pound cake.
• Bake in two loaf pans for 50 to 60 minutes and gift one.
• Add 1 tbsp poppy seeds to the batter.
• Serve with whipped cream and fresh berries.
• Pair a slice with hot tea or iced coffee.
• Slice thin, toast in butter, and top with lemon curd for a quick dessert.
• Spoon macerated strawberries over the top for brunch.

Pro Tips

• Use room temperature butter, eggs, and cream cheese so the batter blends smoothly.
• Zest the lemons before juicing them, because it is much easier that way.
• Measure the flour by spooning it into the cup and leveling it off.
• Do not open the oven door during the first 50 minutes of baking.
• Cover the top loosely with foil if it browns too fast.
• Let the cake cool fully before glazing so the icing stays thick.

Ritz Carlton Lemon Pound Cake

A buttery, dense, and tender lemon pound cake bursting with fresh lemon flavor, cream cheese richness, and a sweet-tart lemon glaze. This homemade classic features a golden crust and a moist crumb, making it perfect for brunch, holidays, family gatherings, and Sunday desserts.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 1 cup unsalted butter 2 sticks, softened
• 4 oz cream cheese softened
• 2 cups granulated sugar
• 5 large eggs room temperature
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 3 tbsp fresh lemon juice
• 2 tbsp lemon zest about 2 lemons
• 1 tsp vanilla extract
• 1 tsp lemon extract

Lemon Glaze

• 1 1/2 cups powdered sugar
• 2 to 3 tbsp fresh lemon juice adjust to desired glaze consistency

Equipment

• 10-inch Bundt or Tube Pan
• Electric mixer
• Mixing bowls
• Whisk
• Measuring Cups and Spoons
• Zester
• Wire Cooling Rack

Method

 

1. Preheat the oven to 325°F (165°C).
2. Grease and flour a 10-inch tube or Bundt pan.
3. Whisk together the flour, baking powder, and salt in a bowl.
4. Beat the softened butter, cream cheese, and sugar for 4 minutes until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the lemon zest, vanilla extract, and lemon extract.
7. Stir the fresh lemon juice into the milk.
8. Alternately add the flour mixture and milk mixture, beginning and ending with flour. Mix just until combined.
9. Pour the batter into the prepared pan and smooth the top.
10. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely.
12. Whisk the powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth. Drizzle over the completely cooled cake.

Notes

Storage: Wrap tightly or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week and bring slices to room temperature before serving.

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

Variations: Fold in 1 1/2 cups fresh blueberries for blueberry lemon pound cake. Add 1 tablespoon poppy seeds or bake in two loaf pans for 50 to 60 minutes.

Serving suggestions: Serve with whipped cream, fresh berries, hot tea, or iced coffee. Try toasted slices with butter and lemon curd or spoon macerated strawberries over the top.

Pro tips: Use room-temperature butter, eggs, and cream cheese. Zest lemons before juicing. Measure flour by spooning it into the measuring cup and leveling it off. Avoid opening the oven during the first 50 minutes. Cover loosely with foil if the cake browns too quickly. Cool completely before glazing.

Ingredient substitutions: Bottled lemon juice can replace fresh juice if necessary. Buttermilk can replace whole milk for a tangier crumb. If cream cheese is unavailable, substitute with an additional 2 tablespoons of butter.

Troubleshooting: A dense or sunken cake may result from insufficiently creaming the butter and sugar, cold ingredients, opening the oven too early, or inaccurate oven temperature. Beat the butter mixture for the full 4 minutes and use an oven thermometer if needed.

FAQs

How do I store lemon pound cake so it stays moist?
Wrap it tightly or keep it in an airtight container at room temperature for up to 3 days. In the fridge it keeps for up to 1 week, but let slices come to room temperature before serving for the best texture.

Can I freeze this cake?
Yes. Freeze the unglazed cake, wrapped well in plastic and foil, for up to 3 months. Thaw it overnight on the counter, then add the glaze fresh.

Can I use bottled lemon juice or swap the milk?
Fresh lemon juice gives the best flavor, but bottled works in a pinch. You can swap the whole milk for buttermilk for an extra tender, tangy crumb. If you have no cream cheese, use an extra 2 tbsp of butter.

What is the best way to serve this cake?
Serve it at room temperature in thick slices with the glaze still soft. It pairs beautifully with fresh berries, whipped cream, or a cup of tea. It also works well for brunch, holidays, and bake sales.

Why did my pound cake turn out dense or sink in the middle?
This usually comes from underbeaten butter and sugar, cold ingredients, or opening the oven too early. Beat the butter mixture for the full 4 minutes and keep your ingredients at room temperature. Check that your oven is truly at 325°F with an oven thermometer.

Sweet Endings and Lemony Memories

There is something so comforting about a cake that tastes like sunshine and fills the whole house with a golden aroma. I hope this Ritz Carlton lemon pound cake becomes a tradition at your table, just like it did at mine. If you love bright lemon desserts, you might also enjoy my lemon blueberry muffins or a creamy lemon bar next. Happy baking, friend!

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