The Ritz Carlton Lemon Pound Cake: a luxury experience starts in the kitchen!
I’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.
- 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.