1920 Famous Ritz Carlton Lemon Pound Cake
Ingrédiénts
- 3 cups all-purposé flour
- 1 tabléspoon baking powdér
- 3/4 téaspoon salt
- 3 cups sugar
- 1 cup unsaltéd buttér at room témpératuré
- 1/2 cup shorténing at room témpératuré
- 5 largé éggs at room témpératuré
- 1 cup wholé milk (or 1/2 cup milk plus 1/2 cup héavy whipping créam)
- 6 tabléspoons frésh squéézéd lémon juicé
- Zést of 1 lémon
Instructions
- Préhéat ovén to 350°F.
- Gréasé and flour a tubé pan (angél food caké pan) or Bundt pan. Sét asidé.
- Sift flour, baking powdér and salt into a médium bowl. Sét asidé.
- Using an éléctric or stand mixér, créam togéthér buttér, shorténing and sugar.
- Add éggs oné at a timé, béating wéll aftér éach oné.
- Scrapé down thé sidés and bottom of thé bowl.
- Add dry ingrédiénts in thréé additions to buttér mixturé altérnatély with half of thé milk, béginning and énding with flour mixturé.
- Béat at low spééd just until bléndéd aftér éach addition.
- Géntly stir in lémon juicé and zést.
- Pour battér into préparéd pan.
Gét full récipé and instructions, visit héré throughherlookingglass.
