A Slice of Afternoon Elegance

I still remember the hotel tea service where a single golden slice of lemon cake made me forget everything else on the table. I came home determined to recreate that buttery, citrusy magic in my own kitchen.

After a few happy rounds of testing, this luxury hotel Ritz Carlton lemon pound cake now graces my cake stand.

Why This One Feels So Special

The crumb is plush and fine, with a gentle lemon fragrance that lingers. A glossy glaze gives it that polished, bakery-window look. It is a lemon pound cake from scratch that tastes far more expensive than it is to make.

The Elegant Essentials

• 1 cup 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 heavy cream
• 2 tbsp fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 1/2 cups powdered sugar
• 2 to 3 tbsp fresh lemon juice (for glaze)

From Pantry to Presentation

1. Preheat the oven to 325°F (165°C).
2. Grease and flour a 10-inch bundt or tube pan.
3. Whisk the flour, baking powder, and salt together.
4. Stir the heavy cream and 2 tbsp lemon juice together in a small bowl.
5. Beat the butter, cream cheese, and sugar for 4 minutes until pale and fluffy.
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 cream 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 glaze lemon juice, then drizzle over the cooled cake.

Ways to Dress It Up

• Fold in 1 1/2 cups fresh blueberries for a blueberry lemon pound cake.
• Bake in two loaf pans for 50 to 60 minutes.
• Add 1 tbsp poppy seeds for a delicate crunch.
• Top slices with whipped cream and fresh berries.
• Garnish with candied lemon slices for a tea party look.
• Serve warm with a scoop of vanilla ice cream.

Pro Tips

• Bring the butter, cream cheese, eggs, and cream to room temperature first.
• Zest the lemons before juicing, and skip the bitter white pith.
• Spoon and level the flour so the cake stays tender.
• Beat the butter mixture the full 4 minutes for a fine, even crumb.
• Tent the top with foil if it browns before the center is done.
• Cool completely before glazing so the icing sets with a glossy finish.

FAQs

How should I store lemon pound cake?
Cover it tightly and keep it at room temperature for up to 3 days. Refrigerate it for up to 1 week, then let slices sit out for 20 minutes before serving.

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

Can I swap the heavy cream or the lemon extract?
Whole milk or buttermilk works in place of heavy cream, though the crumb will be slightly less rich. If you have no lemon extract, use an extra teaspoon of vanilla and a bit more zest.

What should I serve with this cake?
Fresh berries, whipped cream, or a pot of Earl Grey are all lovely. It also suits brunch, baby showers, and holiday dessert tables.

Why did my pound cake turn out heavy or gummy?
This often comes from cold ingredients, overmixing after the flour goes in, or underbaking. Mix just until the batter comes together and check doneness with a toothpick in the center.

Luxury Hotel Ritz Carlton Lemon Pound Cake

A luxurious, buttery lemon pound cake with a plush, fine crumb and delicate citrus fragrance. Made with cream cheese and heavy cream, this elegant homemade cake is finished with a glossy lemon glaze for a bakery-style presentation. Perfect for afternoon tea, brunch, holidays, and special celebrations.

Print Recipe Pin Recipe

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

  

Lemon Pound Cake

• 1 cup 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 heavy cream room temperature
• 2 tbsp fresh lemon juice for the cake batter
• 2 tbsp lemon zest
• 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 Bundt or tube pan.
3. Whisk together the flour, baking powder, and salt in a medium bowl.
4. Stir the heavy cream and 2 tablespoons of fresh lemon juice together in a small bowl.
5. Beat the softened butter, cream cheese, and granulated sugar for 4 minutes until pale, light, and fluffy.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the lemon zest, vanilla extract, and lemon extract until combined.
8. Alternately add the flour mixture and cream mixture, beginning and ending with the flour mixture. Mix just until combined.
9. Pour the batter into the prepared pan and smooth the top evenly.
10. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool 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 to 3 tablespoons of fresh lemon juice until smooth. Drizzle over the completely cooled cake and allow the glaze to set before serving.

Notes

Storage: Cover tightly and store at room temperature for up to 3 days or refrigerate for up to 1 week. Allow refrigerated slices to sit at room temperature for about 20 minutes before serving.

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

Variations: Fold in 1 1/2 cups fresh blueberries, add 1 tablespoon poppy seeds, or divide the batter between two loaf pans and bake for approximately 50 to 60 minutes.

Serving suggestions: Serve with whipped cream, fresh berries, candied lemon slices, or vanilla ice cream. Pair with Earl Grey tea for an elegant afternoon treat.

Pro tips: Bring butter, cream cheese, eggs, and heavy cream to room temperature. Zest lemons before juicing and avoid the bitter white pith. Spoon and level the flour to prevent a dry cake. Beat the butter mixture for the full 4 minutes to achieve a fine crumb. Tent loosely with foil if the cake browns too quickly. Cool completely before glazing for a glossy finish.

Substitutions: Whole milk or buttermilk can replace heavy cream, although the cake will be slightly less rich. If lemon extract is unavailable, use an additional teaspoon of vanilla extract and a little extra lemon zest.

Troubleshooting: A heavy or gummy cake may result from cold ingredients, overmixing after adding flour, or underbaking. Use room-temperature ingredients, mix just until combined, and check the center with a toothpick before removing from the oven.

A Treat Worth Sharing

There is nothing quite like a lemon cake to brighten a gray afternoon. I hope this Ritz Carlton lemon pound cake makes your table feel a little more special. If you enjoy lemon desserts, my lemon blueberry muffins and a tart lemon bar recipe are lovely next bakes. Happy baking, friend!

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