My mom sent me this recipe on Facebook and I instantly saved it. I couldn’t wait to try it! Supposedly this is the hotels famous 1920’s tea room pound cake. If you follow me on Instagram or SnapChat, you know I had quite the fail making this. I didn’t get a picture of it but the cake completely overflowed in the oven! I knew it was going to be a disaster trying to get it out of the pan. It ended up being fine, but it was a struggle and made a mess! So, if you make this cake, leave out some of the batter or make 2 smaller ones because this makes a ton! Here we go…
What you will need:
Bundt pan, greased
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter at room temperature
3 cups of sugar
1/2 cup vegetable oil
5 large eggs
1 cup whole milk
6 tablespoons lemon juice
Zest from 1 lemon
Note: The recipe above has WAY too much sugar. I used about 2 1/2 cups of sugar but if I ever make this again, I will only use 2.
Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat butter, sugar and oil until nice and creamy. Add eggs, one at a time beating well after each addition. Slowly add in flour mixture, alternating with the milk. Beat in lemon zest and juice. Pour batter into prepared pan and bake for 50-60 minutes. Let rest at least 30 minutes before turning out of pan.
Here is what mine looked like after I got it out…
Yeah, we had some issues, but it was ok! I saved it.