There are several versions of the Ritz Carlton lemon pound cake recipe that claim to be the original, but it is difficult to verify which one is truly the authentic recipe from the 1920s. This recipe is often cited as the original.
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
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.