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Ritz Carleton Lemon Pound Cake

I am moving into my new house in a couple of weeks that will be so much larger than the one I am using and more conducive to doing things right.

I want to make a recipe I've had on my Pinterest for a long time: the Ritz Carlton Lemon Pound Cake that I will jack up with lemon juice from my new juicer. Here's the recipe:

http://www.plainchicken.com/2011/10/l...

How can I tell what what sized pans this thing is going to need? It calls vaguely for 2 loaf pans or a bundt pan, all of which are variable.

Any experienced bakers out there with a guess?

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  1. Bundt pans generally hold 12 cups. Look on joy of baking's pan conversion chart to see how that translates to loaf pan.

    1. Bundt pans are not as variable--the standard is 12 cups as magiesmom said. I'd use 8" loaf pans but 9" would work fine, too. You just have to watch the cooking time and cut back, start looking 10 mins before.

      1. Thank you to the two of you.

        I found the conversion and am linking it here:

        http://www.joyofbaking.com/PanSizes.html

        I noticed Rose Levy Bernbaum references both 12 cup and 10 cup bunts. i have distinct memories from my teen years not being able to get the batter in the bundt pan I was using.

        And now, for something different: King Arthur Flour sells a "Half Size Bundt" made by Nordicware:

        http://www.kingarthurflour.com/shop/i...

        1. I just made Ina Garten's lemon pound cake this weekend, and it was delicious and super lemony. I also like that it uses butter and not shortening. It makes 2 loaves or one large bundt.

          http://leitesculinaria.com/3013/recip...

          6 Replies
          1. re: roxlet

            I can also vouch for this cake - I've made it several times and it is DELICIOUS. I've made it in tons of different pans, too - bundt, loaf, 9x13 - anything that is big enough to hold the batter will work. It's very forgiving.

            1. re: roxlet

              Has anyone done Ina's cake w/out extra large eggs? I usually only have large. What about adding lemon zest to the batter?

              1. re: chowser

                I do not use her recipes. They all call (baking) recipes call for XL eggs, her way of branding her recipes. I only buy lg eggs. Zest would be a good addition. I use Dorie Greenspan's recipe in Baking From My Home to Yours. The recipe is super. I really like to make it when Meyer Lemons are in season.

                1. re: Candy

                  I've had that one on my list of ones to make. I'll give it a try. Thanks. I love meyer lemons but they're not easy to get in my area. I miss the days when I lived in California w/ a friend who had a huge tree.

                  1. re: Candy

                    I think she must buy her eggs at Costco, as I do! But unless you're using a ton of eggs, it really doesn't seem to make a whole lot of difference, IMHO. I use XL eggs for everything -- even recipes that call for large eggs, and I have never noticed an appreciable difference!

                    1. re: roxlet

                      I use whatever eggs I have around, and never have a problem. The only time I make an adjustment is when I'm using jumbos for a recipe that calls for 4 or more large eggs - then I'll use 3 jumbo for every 4 large called for (or 4 jumbo for 5 large, whatever).

              2. You know, thank you for reminding me about her. I have had that recipe on my "to do' list since the book came out ... it's in the first book, isn't it? n Or was it the second?

                I'll have to stop by the library to get the book since mine is packed up in boxes to move.

                I've had good luck with her tried and true recipes!

                3 Replies
                1. re: SilverlakeGirl

                  The link from roxlet has the recipe :)
                  You will likely prefer ina's since there is a lot more lemon juice and zest as well.

                  1. re: Ttrockwood

                    Yes, yes, a lot of lemon juice!

                    There used to be a website of a lady who made cupcakes literally everyday. She had a recipe on there that she called something like Lemonade Cupcakes.

                    I neglected to get the recipe and I keep wanting to try something with lots of lemon. I'll have to search for it someday.

                    Thanks all!

                  2. i have a stash of lemon oil - a few drops along with the lemon juice and lemon peel really pick up the flavor

                    2 Replies
                      1. re: SilverlakeGirl

                        perfect! I like really lemony pound cakes, and adding enough lemon juice to get the right taste isn't easy. a couple of drops of this and you'll be good to go!