Ms Johnnie Ruth’s Pound Cake – A Timeless Classic
Introduction
This pound cake recipe is a true treasure—rich, buttery, and perfectly moist. Passed down through generations, Ms. Johnnie Ruth’s version is the kind of cake that never goes out of style. With simple pantry ingredients and a tried‑and‑true method, it delivers a golden crust, tender crumb, and melt‑in‑your‑mouth flavor. Whether served plain, dusted with powdered sugar, or topped with fresh fruit, this cake is pure comfort and nostalgia in every slice.
Why You’ll Love This Recipe
Classic flavor: Butter, sugar, and vanilla create timeless richness.
Perfect texture: Soft inside with a lightly crisp golden crust.
Versatile: Delicious on its own or dressed up with toppings.
Crowd‑pleaser: Ideal for holidays, Sunday dinners, or gifting.
Ingredients
3 cups all‑purpose flour
3 cups granulated sugar
1 cup unsalted butter, softened
½ cup shortening
5 large eggs
1 cup milk
1 tsp vanilla extract
½ tsp salt
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
Step 2: Cream Butter & Sugar
In a large bowl, cream butter, shortening, and sugar until light and fluffy.
Step 3: Add Eggs
Beat in eggs one at a time, mixing well after each addition.
Step 4: Mix Dry Ingredients
Whisk flour and salt together in a separate bowl.
Step 5: Combine Batter
Gradually add flour mixture to creamed mixture, alternating with milk. Begin and end with flour.
Step 6: Flavor
Mix in vanilla extract until just combined.
Step 7: Bake
Pour batter into prepared pan. Smooth top. Bake 1 hour 20 minutes to 1 hour 30 minutes, until toothpick inserted comes out clean.
Step 8: Cool
Cool in pan 15 minutes, then transfer to wire rack to cool completely.
Tips & Tricks
Room‑temperature ingredients: Ensure butter, eggs, and milk are not cold for best texture.
Don’t overmix: Mix until just combined to avoid a dense cake.
Flavor boost: Add almond extract or lemon zest for variation.
Storage: Wrap tightly; keeps 4–5 days at room temp or freeze up to 2 months.
Variations
Glazed Pound Cake: Drizzle with vanilla or lemon glaze.
Holiday Version: Add dried cranberries or candied fruit.
Chocolate Swirl: Fold in cocoa powder for a marbled effect.
Mini Loaves: Bake in smaller pans for gifting.
Serving Ideas
Serve with fresh berries and whipped cream.
Pair with coffee or tea for a cozy treat.
Toast slices lightly and spread with butter.
Top with ice cream for a decadent dessert.
FAQs
Q: Can I use margarine instead of butter?
Yes, but butter gives the richest flavor.
Q: Can I make this ahead of time?
Absolutely—pound cake tastes even better the next day.
Q: Can I freeze it?
Yes, wrap tightly and freeze up to 2 months.
Recipe Details
Prep Time: 20 minutes
Bake Time: 1 hour 20–30 minutes
Total Time: ~1 hour 50 minutes
Yield: 12–16 servings
Final Thoughts
Ms. Johnnie Ruth’s Pound Cake is a timeless recipe that embodies comfort, tradition, and flavor. With its rich crumb and classic taste, it’s the kind of cake you’ll want to bake again and again.