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Lemon Pound Cake

by Jessie Daye

First published: May 28, 2025 | Updated: June 22, 2026
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The Ritz-Carlton Lemon Pound Cake This cake has taken on a kind of legendary status online, with countless bakers trying to recreate it. I looked everywhere and I can confidently say that no official recipe has ever been released by the Ritz-Carlton hotel chain, however several “copycat” versions have circulated so I present to you my version of this super moist, decadent lemon poundcake! Recipe below.

Lemon Pound Cake

Author: Jessie Daye
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Ingredients

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 2 Tbsp lemon zest
  • 1 tsp salt
  • 1 cup unsalted butter room temperature
  • ½ cup shortening
  • 2 ½ cups granulated sugar
  • 4 large eggs room temperature
  • 1 Tbsp vanilla bean paste (or extract)
  • ½ cup buttermilk
  • 5 Tbsp lemon juice (about 1 1/2 lemons)

Method

  1. Preheat oven to 350°F (177°C). Grease a tube pan or 15 cup Bundt pan.
  2. In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together until pale and fluffy, about 4 minutes.
  4. With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
  5. With the mixer on low, gradually add the flour mixture and then the buttermilk and shortening and mix until just combined.
  6. Pour the batter into the prepared pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs.
  7. Let the cake cool for about 15 minutes in the pan. Whisk together the lemon juice and confectioners’ sugar to make the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
  8. When the cake has cooled, combine all the icing ingredients, and pour icing over cake and let dry before serving. Serve with vanilla ice cream.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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