Ritz Carlton Lemon Pound Cake

Equipment:

• Kitchen-Aid Mixer
• Tube Cake Pan
• 15-cup Bundt Cake Pan

Ingredients:

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• ¾ tsp salt
• 3 cups sugar
• 1 cup unsalted butter, room temperature
• ½ cup Crisco shortening
• 5 large eggs
• 1 cup whole milk
• 6 Tbsp lemon juice
• 1 lemon, zested

Instructions:

1. Preheat oven to 350ºF. Spray or butter and flour a 15-cup Bundt pan.
2. Sift flour, baking powder and salt into medium bowl. Set aside.
3. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
4. 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.
5. Pour 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.

Notes:

• DO NOT fill your pans to the very top or the cake will overflow!
• I use a 15-cup Bundt pan. It also works in a Tube Pan.
• If you are using a 12-cup or 10-cup Bundt pan, make sure to leave at least 1-inch to 1½ inches unfilled. You may have leftover batter.
• One cup of flour weighs 4.25 ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.

https://www.plainchicken.com/lemon-pound-cake/