Velvet Crumb, Bright Citrus

On a rainy Sunday I wanted a cake so soft it would feel like velvet on the fork. I went through three lemons, a whole pound of butter, and one very happy afternoon.

This rich velvet Ritz Carlton lemon pound cake is the cake that came out of it.

Why This Cake Melts in Your Mouth

The crumb is silky, moist, and buttery with a clear lemon finish. A thick, creamy glaze adds a sweet-tart layer on top. It is a moist lemon pound cake that slices cleanly and tastes even better on day two.

The Velvet Pantry

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

Whisk, Fold, and Bake

1. Preheat the oven to 325°F (165°C).
2. Grease and flour a 10-inch bundt pan.
3. Whisk the flour, cornstarch, baking powder, and salt together.
4. Stir the sour cream and 3 tbsp lemon juice together.
5. Beat the butter, cream cheese, and sugar for 5 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 sour 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, heavy cream, and glaze lemon juice until thick and smooth.
13. Drizzle the glaze over the fully cooled cake.

Sweet Little Upgrades

• Fold in 1 1/2 cups blueberries for a blueberry lemon pound cake.
• Bake in two loaf pans for 50 to 60 minutes.
• Add 1 tbsp poppy seeds for a light crunch.
• Serve with whipped cream and macerated strawberries.
• Spread a thin layer of lemon curd between slices for a layered dessert.
• Wrap a loaf in parchment and gift it to a neighbor.

Pro Tips

• Sift the flour and cornstarch together for the softest, most velvety crumb.
• Bring all cold ingredients to room temperature before you begin.
• Beat the butter mixture the full 5 minutes to add lightness.
• Zest the lemons before juicing them.
• Tent the top with foil if it browns too fast.
• Let the cake cool completely before glazing so the icing stays thick.

FAQs

How should I store this lemon pound cake?
Cover it well and keep it at room temperature for up to 4 days. The sour cream keeps the crumb soft, so it stays moist even on day three.

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 add the glaze afterward.

Can I replace the sour cream or cornstarch?
Plain full-fat Greek yogurt works as a one-to-one swap for sour cream. If you have no cornstarch, replace it with more all-purpose flour, though the crumb will be a little less velvety.

What should I serve with this cake?
Fresh berries, whipped cream, or a warm cup of tea all pair well. It is also lovely at brunch, showers, and holiday gatherings.

Why did my pound cake turn out dry or dense?
Too much flour, too long in the oven, or underbeaten butter are the usual causes. Measure the flour by spooning and leveling, start checking at 65 minutes, and beat the butter mixture for the full time.

Velvet Ritz Carlton Lemon Pound Cake

This rich velvet Ritz Carlton lemon pound cake has a silky, moist, and buttery crumb with a bright lemon finish. Made with butter, cream cheese, sour cream, and cornstarch, it is topped with a thick, creamy lemon glaze for a sweet-tart finish. It slices beautifully and tastes even better the next day.

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

  

Cake Batter

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

Creamy Lemon Glaze

• 1 1/2 cups powdered sugar
• 2 tbsp heavy cream
• 1 tbsp fresh lemon juice for the glaze

Equipment

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

Method

 

1. Preheat the oven to 325°F (165°C).
2. Grease and flour a 10-inch bundt pan thoroughly.
3. Whisk together the flour, cornstarch, baking powder, and salt in a bowl. Sift the mixture for an especially soft crumb, if desired.
4. Stir the sour cream 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 pale 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.
8. Add the flour mixture and sour cream mixture alternately, beginning and ending with the flour mixture. Mix gently until just combined.
9. Pour the batter into the prepared bundt pan and smooth the top evenly.
10. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Tent loosely with foil if the top browns too quickly.
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, heavy cream, and 1 tablespoon of lemon juice together until thick and smooth.
13. Drizzle the glaze over the fully cooled cake and allow it to set before slicing.

Notes

Storage: Cover the cake well and keep it at room temperature for up to 4 days.

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

Variations: Fold 1 1/2 cups of blueberries into the batter for a blueberry lemon cake. Add 1 tablespoon of poppy seeds for a light crunch. You can also bake the batter in two loaf pans for 50 to 60 minutes, checking for doneness.

Serving ideas: Serve with whipped cream, macerated strawberries, fresh berries, or a warm cup of tea. A thin layer of lemon curd between slices makes a lovely layered dessert.

Pro tips: Sift the flour and cornstarch for a velvety crumb. Bring all cold ingredients to room temperature, beat the butter mixture for the full 5 minutes, and zest the lemons before juicing. Tent the cake loosely with foil if the top browns too quickly. Cool completely before glazing.

Substitutions: Plain full-fat Greek yogurt can replace sour cream in equal amounts. If you do not have cornstarch, use additional all-purpose flour, though the crumb will be slightly less tender.

Troubleshooting: A dry or dense cake can result from too much flour, overbaking, or insufficient creaming. Spoon and level the flour, begin checking the cake at 65 minutes, and beat the butter mixture for the full 5 minutes.

Make-ahead tip: This cake tastes even better on the second day, making it a lovely choice for brunch, showers, and holiday gatherings.

One Last Velvet Bite

A slice of this cake with a hot cup of tea is my idea of a perfect afternoon. I hope this Ritz Carlton lemon pound cake brings a little softness and sunshine to your table. If you want more lemon desserts, my lemon blueberry muffins and a tangy lemon bar are wonderful next steps. Happy baking, friend!

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