Indulge in the Legendary Ritz Carlton 1920’s Tea Room Lemon Pound Cake

Preheat oven to 350F. Spray or butter and flour 2 loaf pans or one large Bundt pan.

Sift together the flour, baking powder, and salt and set aside. With an electric mixer, cream together the butter, shortening, and sugar. Add the eggs one at a time, beating until well blended after each one.

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

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

Enjoy this delicious lemon pound cake with a hot cup of tea or coffee for a delightful and refreshing treat!