Desserts
The 1920 famous Ritz-Carlton lemon pound cake recipe delivers the legendary buttery layers and citrus brightness that made it a hotel classic. š This recipe stays true to its historic roots with precise techniquesālike high-ratio butter and a delicate balance of sour creamāthat create a tender crumb and vibrant lemon flavor.
The secret lies in baking at 325Ā°F for exactly 50-60 minutes, ensuring a golden dome with a moist interior.
What sets this version apart is the attention to texture: a fine crumb achieved through careful creaming and a touch of cornstarch, plus the signature Ritz-Carlton twist of lemon zest folded into the batter for maximum brightness.
The cake's signature dome shape isn't just decorativeāit's a result of baking in a tube pan, which creates that iconic rise and even baking.
Once out of the oven, the cake deserves its grand finale: a dusting of powdered sugar and a garnish of lemon slices or zest. The result is a dessert that tastes like stepping into a 1920s hotel dining roomārich, buttery, and bursting with citrus.
Every slice delivers that perfect balance of dense pound cake texture and zesty lemon flavor that made this recipe legendary.
This recipe serves 12-16 and makes an impressive centerpiece for special occasions or a luxurious treat for any day. The method is designed to deliver consistent results, just as the Ritz-Carlton would have served it a century ago. Let's recreate this timeless classic in your own kitchen.
Ingredients for 1920 famous ritz carlton lemon pound cake
Buttery richness meets bright citrus in these 13 ingredients for the iconic Ritz-Carlton lemon pound cake.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter š§ | 2 cups | High-fat, 80% minimum, softened |
| Granulated Sugar š | 2 Ā½ cups | White, fine granulation preferred |
| All-Purpose Flour š¾ | 2 Ā½ cups | Sifted, spooned and leveled |
| Cornstarch š¾ | Ā½ cup | For fine, tender crumb |
| Sour Cream š„ | 1 cup | Full-fat, room temperature |
| Fresh Lemon Juice š | Ā¾ cup | Strained, from 4-5 lemons |
| Fresh Lemon Zest š | 2 tbsp | Fine, from 2-3 lemons |
| Large Eggs š„ | 4 whole | Room temperature, separated |
| Baking Powder š³ | 1 tsp | Aluminum-free preferred |
| Salt š§ | Ā½ tsp | Fine sea salt |
| Powdered Sugar š | 1 cup | For final dusting |
| Lemon Slices š | 12 pieces | Thin, for garnish |
The butter is non-negotiable hereāhigh-fat (80% minimum) is key for that signature Ritz-Carlton richness. PlugrĆ” or Land O'Lakes are reliable brands, but avoid margarine or low-fat substitutes. For the flour, King Arthur or Gold Medal work best when siftedādon't skip this step. The sour cream should be full-fat and room temperature; La Choy or Breakstone are good options. Fresh lemon juice is a mustāorganic lemons from Trader Joe's have the best balance of tartness and sweetness. If you're zesting, use a fine grater and avoid the white pith. Eggs should be separated for better control over the texture.
No sour cream? Plain Greek yogurt at the same quantity works in a pinch, though the texture will be slightly denser. Substituting powdered sugar for granulated sugar in the batter? Use 3/4 the amountāit's less dense. Running low on baking powder? Baking soda plus cream of tartar at a 1:2 ratio mimics its lift. For the garnish, candied lemon peel adds a luxurious touch if you want to go all-out. The cornstarch is crucialāit's what gives this cake its signature fine crumb. If you're making this ahead, you can prep the batter a day in advance and refrigerate it.
Store the baked cake in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days if you're not planning to serve it immediately. For longer storage, wrap tightly in plastic and freeze for up to 3 months. The cake reheats beautifullyāwrap a slice in foil and warm in a 300Ā°F oven for 5-10 minutes. The powdered sugar should be sifted before dusting to avoid clumps. If you're serving this as a centerpiece, arrange the lemon slices in a circular pattern on top for that classic Ritz-Carlton presentation.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the Ritz-Carltonās methodājust cream butter and sugar, fold in dry ingredients, then stir in sour cream. No eggs to fuss with, no extra steps. The cornstarch keeps it tender without gummy edges, and honestly? The batter comes together faster than my coffee cools.
- Buttery-Lemon Magic: That first sliceāwarm, with the brightest lemon zest cutting through rich butterāis what makes this cake legendary. The sour cream keeps it moist for days, while the sugar crust? Chefās kiss. Itās the kind of flavor that makes you pause mid-bite, even if youāre eating it straight from the pan.
- Weeknight or Wedding: Same recipe, endless uses. Bake it for breakfast with a drizzle of honey, slice it for a fancy charcuterie board, or pack it in the fridge for a last-minute dessert. Between us, Iāve even served it cold with whipped cream when I forgot to bake it in timeāand no one complained.
- Budget-Friendly Luxury: Butter and sugar are the stars, but the rest? Pantry basics. A single cake feeds six, and leftovers stay perfect for three days (if they last that long). Iāll be real: I make this when Iām broke because it tastes like a five-star dessert without the price tag.
Step-by-step instructions for Ritz Carlton lemon pound cake
Follow this classic method for layers of tender crumb and bright citrus flavor.
šØāš³ Step 1: Cream Butter and Sugar to Peak Volume
In a stand mixer fitted with the paddle attachment, beat the 2 cups unsalted butter and 2.5 cups granulated sugar on medium speed for 5-7 minutes. You'll know it's ready when the mixture is light, fluffy, and nearly doubles in volume. The butter should be completely incorporated with no visible lumps.
This creaming process is crucialāit incorporates air that creates the cake's signature tender crumb. I like to scrape down the sides of the bowl with a spatula every minute or so to ensure even mixing. The mixture should be pale and ribbony when you lift the paddle.
šØāš³ Step 2: Add Eggs and Sour Cream Alternately
Add the 4 whole large eggs, one at a time, mixing just until each is fully incorporated after each addition. After the eggs, add the 1 cup sour cream in two equal portions, mixing just until combined after each addition. This alternating method prevents dense layers and ensures even moisture distribution.
I always use room temperature eggs for this recipeāthey blend more smoothly and create a lighter texture. If your eggs are cold, warm them slightly by placing the shells in warm water for 5 minutes before separating.
šØāš³ Step 3: Combine Dry Ingredients and Fold Gently
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 cup cornstarch, 1 teaspoon baking powder, and 0.5 teaspoon salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmixāyou should still see small flour streaks.
Next, add the 0.75 cup fresh lemon juice and 2 tablespoons fresh lemon zest. Mix on low speed for another 30 seconds until just combined. The batter should be smooth but slightly thick. Here's where the lemon's bright flavor gets fully incorporated without overworking the gluten.
š„ Step 4: Prepare and Bake the Cake Layers
Preheat your oven to 350Ā°F. Grease and flour three 9-inch round cake pans (or line with parchment circles). Divide the batter evenly among the pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when touched.
I recommend baking one pan at a time for even heat distribution. The cake should have a golden top but not be over-browned. Let the layers cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before assembling.
š½ļø Step 5: Assemble and Decorate the Final Cake
Once completely cool, level the tops of the cake layers if needed. Place the first layer on a cake stand or plate. Spread a thin layer of lemon glaze (made by mixing 1 cup powdered sugar with 2 tablespoons lemon juice) over the top. Place the second layer on top, repeating the glaze process. Top with the final layer.
For decoration, arrange the 12 lemon slices around the sides of the cake. Dust the entire cake with additional powdered sugar for a classic Ritz Carlton finish. The lemon slices should be arranged in an even pattern, creating a beautiful visual contrast against the pale yellow cake.
Pro Tips For Making 1920 Famous Ritz Carlton Lemon Pound Cake
- Cream Butter Properly: The Ritz-Carlton version relies on a light, airy textureāso beat your butter and sugar until itās pale, fluffy, and holds a ribbon when you lift the beaters. I used to stop when it looked "done," but after a few dense cakes, I learned: push it to 5-7 minutes. The extra effort pays off in crumb.
- Sift the Dry Mix: This isnāt just about aerationāitās about avoiding lumps in the sour cream. Whisk your flour, cornstarch, and salt together, then sift them into the wet ingredients in three additions. Skipping this step means youāll fight dry pockets later, and nobody wants a cake with texture surprises.
- Donāt Overmix the Batter: Fold in the sour cream and lemon zest gentlyājust until combined. Iāve seen people whip this like a soufflĆ©, and the result? A cake thatās more rubber than tender. Use a spatula and cut through the center to check: if itās streaky, youāre overdoing it.
- Test for Doneness Early: This cakeās high sugar content means itāll look set before it is. Stick a toothpick in at 45 minutesāif itās slightly sticky but no wet batter clings, pull it out. Overbaking turns it dry, and trust me, youāll regret it when youāre left with a cake that needs syrup to revive it.
Make-ahead tips for leftovers
Batter Prep Ahead
Prepare the cake batter up to 24 hours in advance and refrigerate in an airtight container. The flavors deepen and the texture improves overnight. When ready to bake, let the batter sit at room temperature for 30-60 minutes before dividing into pans.
This step ensures even baking and prevents overmixing when you're ready to bake. š«
Layer Baking Strategy
Bake the cake layers 1-2 days ahead of serving. Store them individually in airtight containers at room temperature. This allows the layers to set perfectly, making assembly easier.
When ready to assemble, simply level the tops if needed and apply the lemon glaze. The cake will still be moist and delicious after this time. āØ
Fully Assembled Cake
For maximum convenience, assemble the entire cake 1 day before serving. Wrap it tightly in plastic wrap and store at room temperature. The lemon glaze will keep the layers moist, and the powdered sugar will stay fresh.
Just before serving, arrange the lemon slices and dust with additional powdered sugar for that classic Ritz-Carlton presentation. š
Freezer-Friendly Method
If you need to store the cake for longer than 3 days, assemble it completely and wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months.
To serve, thaw at room temperature for 2-3 hours before adding the final lemon garnish. This method preserves the cake's moisture and flavor perfectly. āļø
Garnish Timing
Add the lemon slices and powdered sugar garnish just before serving to maintain freshness. The lemon slices should be arranged in a circular pattern around the cake for that authentic Ritz-Carlton look. This final touch ensures your cake looks as impressive as it tastes. š
Serving Suggestions
Serve slices at room temperature for the best texture. For a special touch, drizzle each slice with a little extra lemon glaze or a dollop of whipped cream. This cake pairs beautifully with a cup of Earl Grey tea or a glass of sparkling lemonade.
The contrast of warm cake with cool citrus drinks enhances the flavors. š½ļø
Nutrition facts
Frequently asked questions
Why does this recipe use cornstarch instead of just flour?
The 0.5 cup cornstarch creates that signature fine, tender crumb that makes this cake so special. Cornstarch absorbs moisture differently than flour, preventing a dense texture while maintaining structure. It's what gives the Ritz-Carlton version its legendary melt-in-your-mouth quality.
Can I make this cake in a tube pan instead of round pans?
Yes! For a single 10-inch tube pan, reduce baking time to 45-55 minutes at 325Ā°F. The dome shape will form naturally, just like the classic Ritz-Carlton version. Just be sure to grease the pan thoroughly and use a toothpick to check doneness through the center.
What's the secret to getting that perfect golden dome?
The dome comes from baking at 325Ā°F (not higher) and using the right pan size. For round layers, bake in 9-inch pans for even rise. The sour cream in the batter also helps create that signature lift. If your cake doesn't dome naturally, you can shape it by hand after cooling slightly.
How do I fix a cake that's too dense or dry?
Overmixing or underbaking usually causes this. For next time, mix dry ingredients just until combined (small flour streaks are fine) and bake until a toothpick comes out clean. If your cake is already baked, try brushing warm slices with simple syrup (equal parts sugar and water) to restore moisture.
Can I substitute bottled lemon juice?
Fresh lemon juice gives the best flavor, but if needed, use 0.75 cup bottled lemon juice plus 1 extra tablespoon of zest. Store-bought juice lacks the bright acidity and natural oils that make this cake truly special. For best results, always use fresh lemons when possible.