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The Ritz Carlton Lemon Pound Cake: a luxury experience starts in the kitchen!

ritz carlton lemon pound cakeI’ve always been fascinated by luxury hotels, especially by the oldest ones. It’s not a matter of being a chick with expensive tastes (which undoubtably I am!) but it’s more related to the stories these places tell. Sometimes, sitting there and watching around, you can feel yourself thrown in another time. Every hotel has its own story and contributes to draw a picture of the social life of a city (so it’s normal find in the latest Ken Follett’s book, set during the II World War, few scenes inside the Claridge’s: the aristocracy meeting point, the right place to have a decent Martini even under the bombs!), but among the luxury hotels of the world, the Ritz-Carlton is a chapter on its own. It was Mr. Ritz that redefined the entire concept of luxury accommodation starting from the Ritz hotel in Paris and the Carlton hotel in London. A very important part of the new luxury experience offered by Mr. Ritz started in the kitchens, thanks to work of one of the biggest chef of its time: August Escoffier.

Mr. Ritz’s hotels became the “place-to-be” and the suites of the Ritz in Paris todays have the names of some its unforgettable clients. In the first part of the 20th century it was common see there Ernest Hemingway, Greta Garbo, Marcel Proust, Charlie Chaplin, … Coco Chanel lived inside the Ritz for more than 30 years! How can you resist the charm of a place like that?

So today in this blog we celebrate the never-ending charm and the high level cooking of the Ritz, not only a luxury hotel chain, but a “concept” and a piece of living history. We do that cooking (and eating of course” this incredibly good lemon cake. A special thanks to Stephanie of the plein chicken‘s blog that shared the recipe and her experience at the Ritz Carlton cooking school.

ritz carlton lemon pound cake



– 3 cups all-purpose flour

– 1 Tbsp baking powder

– 3/4 tsp salt

– 3 cups sugar

– 1 cup unsalted butter, room temperature

– 1/2 cup shortening, room temperature (*I used butter)

– 5 large eggs

– 1 cup whole milk

– 6 Tbsp lemon juice

– 1 lemon, zested

Preheat oven to 350°F (180°C). Spray or butter and flour 2 loaf pans or one large Bundt pan.

Sift flour, baking powder and salt into medium bowl.  Set aside.

Using an electric mixer, cream together butter, shortening and sugar.  Add eggs one at a time, beating until well blended after each one.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

Pour the batter into prepared pans.  Bake cakes until tester inserted into center comes out clean, about 55 minutes.  Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.



6 Comments Post a comment
  1. Oh wow!! To experience a classy piece of history that has it’s name etched in the Glamour Hall of Fame – how cool is that!!! It was also the place where Princess Di had her last meal on this planet. Love the cake and the peek into Ritz Carlton.

    4 June 2013
  2. Greetings from Carolina! I’m bored at work so I decided to browse your website on my iphone during lunch break. I love the knowledge you present here and can’t wait to take a look when I get home. I’m shocked at how quick your blog loaded on my phone .. I’m not even using WIFI, just 3G .. Anyhow, superb blog!|

    5 August 2013
    • Thank u! Hope you will enjoy the story and the recipes! A plum & yogurt muffin recipe is coming…

      6 August 2013
  3. Jennifer #

    Uhmmmm …. How much all purpose flour??? Like seriously? Am I the only one that actually read the ingredients? And how did it come out when you used butter compared to shortening? Why is it necessary to start & end the dry ingredients with the flour vs milk? What difference does that possibly make?

    4 July 2014
    • Hi Jennifer, thank you for comment, I didn’t realize I forgot the number of cups, will amend in few minutes, thank you again! About butter: the cake was great, never tried the version with shortening so actually I don’t know if it’s better or no, I just know that is really good 🙂 About your last question again I’m sorry i dont know: this is the way they follow at the Ritz Carlton, I suppose that changing the order can make a difference int he final consistence anyway if you will try a different version, please let me know, I’m really curious now!

      9 July 2014

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