Indulge in Nostalgia: The Famous Ritz Carlton Hotel 1920’s Tea Room Lemon Pound Cake

The Famous Ritz Carlton Hotel 1920's Tea Room Lemon Pound Cake


The Famous Ritz Carlton Hotel 1920’s Tea Room Lemon Pound Cake, Discover the timeless elegance of The Ritz Carlton Hotel’s 1920’s Tea Room Lemon Pound Cake. Immerse yourself in history as we share the recipe for this iconic dessert and transport your taste buds to an era of luxury.”


Step back in time and experience the opulence of the 1920s with The Ritz Carlton Hotel’s Tea Room Lemon Pound Cake. This iconic dessert is a symbol of luxury and refinement, with a history as rich as its flavor. In this article, we’ll take you on a journey to the past, sharing the beloved recipe that has delighted generations of guests and immersing you in the elegance of this timeless treat.

The Allure of The Ritz Carlton Hotel’s 1920’s Tea Room Lemon Pound Cake:

  1. A Slice of History: The Ritz Carlton Hotel’s Tea Room, in its heyday during the Roaring Twenties, was the epitome of luxury and sophistication. This lemon pound cake was a highlight of their afternoon teas, enjoyed by the elite of the era.
  2. Unparalleled Flavor: The Lemon Pound Cake is a testament to classic elegance. Its buttery, dense crumb is perfectly complemented by the zesty burst of lemon, making each bite a harmonious blend of sweet and tangy.
  3. Time-Tested Recipe: Our journey takes you to the heart of this historic dessert with a detailed recipe that allows you to recreate the magic at home. Whether you’re a novice baker or a seasoned pro, this recipe will guide you to perfection.

Recipe for The Ritz Carlton Hotel’s 1920’s Tea Room Lemon Pound Cake:


  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • ½ cup whole milk


  1. Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice and lemon zest.
  5. Gradually add the dry mixture to the wet mixture, alternating with the whole milk, beginning and ending with the dry mixture. Mix until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

The Ritz Carlton Hotel’s 1920’s Tea Room Lemon Pound Cake is not just a dessert; it’s a delightful journey through time. With its rich history and unparalleled flavor, this cake is a testament to the elegance of a bygone era. Now, armed with the cherished recipe, you can savor a slice of this luxurious past and create your own culinary masterpiece. So, don your apron and embark on a culinary adventure that transcends time with this iconic Lemon Pound Cake.

Providing precise nutrition information for a specific recipe requires knowing the exact ingredients and measurements used. However, I can provide you with a general idea of the nutritional content of a typical serving of a lemon pound cake, which you can adjust based on the specific recipe you follow. Keep in mind that the Ritz Carlton’s recipe may vary slightly.

Nutrition for a Typical Lemon Pound Cake Serving (1 slice):

  • Calories: Approximately 300-400 calories per slice (varies depending on the recipe and slice size).
  • Protein: About 4-6 grams per slice, primarily from eggs.
  • Carbohydrates: Around 40-50 grams per slice, mainly from sugar and flour.
  • Dietary Fiber: Minimal, usually less than 1 gram per slice.
  • Sugar: Approximately 20-30 grams per slice, primarily from granulated sugar and any added lemon glaze or syrup.
  • Fat: About 15-20 grams per slice, mostly from butter or oil.
  • Cholesterol: Approximately 70-100 mg per slice, primarily from eggs and butter.
  • Sodium: About 150-250 mg per slice, primarily from salt and any salted butter used in the recipe.
  • Vitamins and Minerals: Lemon pound cake can provide small amounts of vitamins and minerals, especially vitamin C from the lemon zest and juice.

Please note that these values are approximate and can vary significantly based on the specific ingredients and portions used in your recipe. For precise nutritional information, it’s essential to calculate the values based on the specific recipe and serving size you follow. Additionally, you can make a lemon pound cake slightly healthier by using lower-fat substitutes or reducing the sugar content.

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