The history of the 1920s Ritz Carlton lemon pound cake is a bit unclear, as there are several different versions of the story.
One popular version of the story goes that the cake was created by a chef at the Ritz Carlton hotel in New York City during the 1920s, and it quickly became a signature item on the hotel’s menu. The cake was said to be so popular that other hotels began trying to replicate the recipe, but none were able to quite capture the same flavor and texture as the original.
Another version of the story suggests that the cake was actually created by a woman named Elizabeth Dole, who was a regular guest at the Ritz Carlton in Boston during the 1920s. According to this version of the story, Dole was such a fan of the hotel’s lemon pound cake that she asked the chef for the recipe, and he obliged. Dole then shared the recipe with her friends, and it quickly became a favorite among the social elite of Boston.
Regardless of its origins, the Ritz Carlton lemon pound cake has become an iconic dessert that is still enjoyed by people all over the world today.
Do keep in mind that this recipe may not be exactly the same as the original 1920s recipe, as ingredients and techniques have evolved over time. However, it should give you a delicious classic lemon pound cake, the name given by the quantities of ingredients used.
THE Recipe for the Famous Ritz Carlton Pound Cake
Equipment
Ingredients
- 1 lb. unsalted butter at room temperature
- 1 lb. granulated sugar
- 10 large eggs
- 2 tbsp. lemon zest grated
- 2 tbsp. lemon juice freshly squeezed
- 1 tsp. vanilla extract
- 1 lb. cake flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool on wire racks before using a knife to run along the outside of the tin and gently removing the cakes. Place the cakes on the wire rack and let cool completely.
- The loaves freeze really well, so enoy one now, and wrap the other in tin foil and freeze for up to 6 months.
Notes
Nutrition
