Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch tube pan or Bundt pan to prevent sticking.

In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.

Using a large mixing bowl, cream the butter, shortening, and sugar together until the mixture becomes light and fluffy. This process usually takes about 5 minutes.

Add the eggs to the butter mixture one at a time. Beat well after each addition, making sure to scrape down the sides of the bowl as needed for even incorporation.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing at low speed until combined. Be careful not to overmix.

Gently fold in the fresh lemon juice and zest until they are evenly distributed throughout the batter.

Pour the prepared batter into your greased and floured pan. Use a spatula to smooth the top, ensuring an even surface.

Bake the cake in the preheated oven for 60-70 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out clean when the cake is fully baked.

Once baked, allow the Ritz Carlton pound cake to cool in the pan for 15 minutes. This cooling period helps the cake set and makes it easier to remove from the pan.

After the initial cooling, carefully invert the cake onto a wire rack to cool completely. This ensures even cooling and prevents the bottom from becoming soggy.

Once the Ritz Carlton Lemon Pound Cake has cooled completely, it's ready to be sliced and served.