The Ritz’s Lemon Pound Cake. Last year I scoured the internet and found THE recipe from the actual Ritz Carlton Kitchen cooking class. While I’m not a lemon junky, I have grown very found of this cake and it’s become a family staple. This is suggested to be served with ice cream, I might do a raspberry sorbet this time. 3 cups cake flour 1 Tbsp baking powder ¾ tsp salt 3 cups sugar 1 cup unsalted butter, room temp ½ cup shortening, room temp 5 large eggs 1 cup whole milk 6 Tbsp lemon juice 1 lemon, zested - Preheat oven to 350ºF. Spray or butter and flour (not sugar) a 15-cup Bundt pan. Sift flour, baking powder and salt into medium bowl. Set aside. - Using a mixer beat butter, shortening and sugar. Add eggs one at a time. Add dry ingredients alternately with milk on low speed just until blended after each addition. Mix in lemon juice and zest. - Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool FULLY before taking out of pan. It’s so moist it will fall apart otherwise. *Recipe was adapted from the recipe shared by The Plain Chicken blog. LTKInTheKitchen LTKSpringRecipes LTKDesserts LTKHome LTKSeasonal LTKFamily