My son asked if I could make a recipe from the 1920s for him to bring to school. I did some internet searching and came across this recipe for The Famous Ritz Carlton Hotel 1920’s Tea Room Lemon Pound Cake.
I don’t know about that. I’d never heard of it before, but it looked good and I was willing to believe the world wide web.
This is a classic take on Pound Cake. It’s not too dense and has a lovely, light lemon flavor.
The Famous Ritz Carlton Hotel 1920’s Tea Room Lemon Pound Cake
3 cups flour
1 Tbs baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, softened
1/2 cup shortening, softened
5 large eggs
1 cup whole milk
6 Tbs lemon juice
1 lemon, zested
1. Preheat oven to 350℉.
2. Grease and flour 2 9 x 5 inch loaf pans or one large Bundt pan.
3. Sift flour, baking powder and salt into medium bowl. Set aside.
4. Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
5. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
6. Pour batter into prepared pan(s). Bake until tester inserted into center comes out clean, about 55 minutes. Cool for 15 minutes then turn cakes out onto racks to cool completely.
Serves 14 to 16
Recipe from Life Around Home
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que es la manteca utilizada. es vegetal o mantecade cerdo
I’m not sure I understand…but, I use standard unsalted butter. Does that help?