The Ritz-Carlton Lemon Pound Cake
Ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon lemon zest (about 2 lemons)
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
1/4 cup whole milk, room temperature
For the Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
Directions:
Preheat Oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 4-5 minutes) using an electric mixer.
Add Eggs and Flavors: Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
Alternate Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream and milk. Start and finish with the flour mixture, mixing just until incorporated.
Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cake.
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 320 per serving | Servings: 12