Moist Ritz Carlton Lemon Pound Cake (Just Like the Hotel Lobby)
This Ritz Carlton lemon pound cake is buttery, tightly crumbed, and soaked in a bright lemon glaze that cracks just slightly when you slice it. It brings the hotel’s famous lobby dessert right to your kitchen.
You get all that sunny lemon flavor without a plane ticket. The recipe is straightforward enough for a lazy afternoon bake, but the result tastes like a special occasion.
Why This Pound Cake Works
I’ve made a lot of lemon pound cakes, and this one nails the texture. It’s dense but never heavy, with a fine, even crumb that holds its shape on the plate. The sour cream keeps it moist for days, and the lemon zest in the batter gives real citrus presence, not just a whisper.
That crackly lemon glaze is the real payoff. Poured over the warm cake, it seeps into the top and sets into a thin, sugary crust. Every bite has a little punch of lemon.
Ingredients
- 3 cups (375g) all-purpose flour: spooned and leveled, not scooped from the bag
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened: let it sit at room temp until it gives easily to a finger press
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 2 tablespoons lemon zest: from about 2 to 3 lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240g) full-fat sour cream
For the glaze
- 1 1/2 cups (180g) powdered sugar, sifted
- 3 to 4 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter, melted
Variations / Substitutions
- Swap the sour cream: full-fat Greek yogurt works just as well, same amount and same moisture.
- Make it gluten-free: use a 1:1 GF baking flour blend that contains xanthan gum. The crumb will be a little more tender.
- Add a little crunch: stir in 1 tablespoon of poppy seeds with the dry ingredients for a lemon poppy seed cake.
- Go boozy: replace 1 tablespoon of the lemon juice in the glaze with limoncello.
If lemon is your thing, try my Lemony Blueberry Muffins next.
How to Make Ritz Carlton Lemon Pound Cake
Step 1: Cream the Butter and Sugar
In a large bowl or the bowl of a stand mixer, beat the 1 cup softened butter and 2 cups granulated sugar together on medium speed for about 3 minutes. Scrape down the sides and bottom once or twice. You’re looking for a mixture that’s pale, light, and fluffy. This step builds the cake’s structure, so don’t rush it.
The butter should be truly soft, not just cool out of the fridge. If your finger leaves a deep indent without resistance, it’s ready. Butter that’s too cold won’t whip up airy, and the cake will be dense.
Step 2: Whisk the Dry Ingredients
In a separate medium bowl, whisk together the 3 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk for a full 30 seconds to make sure the leavening and salt are evenly distributed. If they clump, the cake can have uneven texture or little tunnels.
Set the dry mix aside while you finish the wet ingredients. You’ll add it in a minute, so keep it close.
Step 3: Assemble the Batter
Add the 4 eggs to the butter mixture one at a time, beating well after each until the yolk disappears into the batter. Then mix in the 2 tablespoons lemon zest, 1/4 cup lemon juice, and 1 teaspoon vanilla. The batter might look a little curdled at this point. That’s normal.
With the mixer on low, add the dry ingredients in three parts, alternating with the 1 cup sour cream in two parts. Start and end with the flour mixture. Mix just until the last streak of flour disappears. Overworking the batter here makes the cake tough, so go gentle.
Step 4: Bake the Loaf
Preheat the oven to 325°F (163°C) and set a rack in the middle. Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, letting the ends hang over the long sides. Scrape the batter into the pan and spread the top smooth.
Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The top will be deeply golden and a crack running down the middle is a good sign. Start checking at 55 minutes. If the top browns too fast, tent it loosely with foil.
Step 5: Glaze the Warm Cake
While the cake bakes, stir together the 1 1/2 cups powdered sugar, 3 tablespoons lemon juice, and 1 tablespoon melted butter. The mixture should be thick but pourable. If it’s too stiff, add another half tablespoon of lemon juice.
Let the cake cool in the pan for 10 minutes, then lift it out using the parchment and set it on a wire rack set over a baking sheet. Pour the glaze over the warm cake, letting it drip down the sides. The cake will absorb some glaze and the rest will set into a thin, sugary crust.
Tips for the Best Lemon Pound Cake
- Use room-temperature everything. Pull the butter, eggs, and sour cream out of the fridge an hour before you start. Cold ingredients won’t blend smoothly and can make the cake greasy.
- Zest first, then juice. It’s much easier to zest a firm whole lemon than a juiced half.
- Don’t skip the parchment sling. This cake is heavy and can stick if you just grease the pan.
- The oldest trick for extra lemon flavor: rub the lemon zest into the sugar with your fingertips before creaming. It releases the oils and makes the whole cake more fragrant.
Bake times by pan:
| Pan size | Bake time |
|---|---|
| 9×5-inch loaf pan | 60 to 70 minutes |
| 10-cup bundt pan | 45 to 55 minutes |
How to Keep It Fresh
- Room temp: wrap the cooled cake in plastic or store under a cake dome. It stays moist for 3 days.
- Refrigerate: pop it in the fridge wrapped tightly, and it will keep for up to a week. Let slices come to room temp before you eat them.
- Freeze: wrap the unglazed cake in a double layer of plastic and a layer of foil. Freeze up to 3 months. Thaw overnight on the counter, then glaze fresh the next day.
What to Serve with Lemon Pound Cake
A thick slice is great with black coffee or a cup of Earl Grey tea. The slight bitterness of the tea plays off the sweet-tart glaze. For something fancier, spoon over a handful of macerated strawberries or a scoop of vanilla ice cream. The cold cream melts into the cake and tempers the lemon.
Frequently Asked Questions
Can I use bottled lemon juice?
You can, but the cake won’t have the same bright, fresh flavor. Fresh lemons make a real difference here, especially in the glaze.
Why did my cake sink in the middle?
A sunken center usually means the cake wasn’t baked through, or the oven door was opened too early. Bake until a toothpick comes out clean and avoid peeking before the 55-minute mark.
Can I make this cake a day ahead?
Yes. Bake the cake, let it cool completely, and wrap it tightly. Glaze it the next day if you want that glossy fresh look, or glaze it the day of and let it set overnight. Both ways work.
What’s the best tool for zesting lemons?
A fine microplane grater gives you fluffy, flavorful zest and leaves the bitter white pith behind. A box grater’s small holes work in a pinch.
Can I double the recipe for a larger crowd?
Absolutely. Bake the doubled batter in a 10-inch tube pan or two loaf pans. The bake time for a tube pan will be closer to 70 to 80 minutes.
Ritz Carlton Lemon Pound Cake Recipe
Ingredients
Method
- Beat the butter and sugar until pale and fluffy, about 3 minutes.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
- Add eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla.
- On low speed, add the dry ingredients in three parts alternating with the sour cream in two parts. Mix just until combined.
- Scrape the batter into a greased, parchment-lined 9×5-inch loaf pan. Bake at 325°F (163°C) for 60 to 70 minutes, until a toothpick comes out clean.
- Stir together the powdered sugar, 3 tablespoons lemon juice, and melted butter. Pour over the warm cake after it has cooled in the pan for 10 minutes.
Notes
