Here’s a classic, old-fashioned Mrs. Johnnie Ruth’s Pound Cake style recipe—rich, buttery, dense, and perfect with tea, fruit, or glaze.
🍰 Mrs. Johnnie Ruth’s Pound Cake
🧂 Ingredients
- 1 cup (225 g) unsalted butter, softened
- 2½ cups sugar
- 6 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 cup milk or buttermilk
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but traditional)
- ½ tsp salt
- 1 tsp baking powder
🍳 Instructions
1. Preheat & prepare pan
- Preheat oven to 160°C (325°F)
- Grease and flour a bundt pan or tube pan
2. Cream butter and sugar
- Beat butter and sugar together until light and fluffy (5–7 minutes)
- This step is key for a soft, rich texture
3. Add eggs
- Add eggs one at a time, mixing well after each addition
4. Mix dry ingredients
- In a separate bowl, combine flour, salt, and baking powder
5. Combine batter
- Add dry ingredients alternately with milk
- Start and end with flour mixture
- Mix gently—don’t overbeat
- Stir in vanilla (and almond extract if using)
6. Bake
- Pour batter into prepared pan
- Bake for 75–90 minutes
- Cake is done when a toothpick comes out clean
7. Cool
- Let rest in pan for 10–15 minutes
- Turn out onto rack and cool completely
🍽️ Serving ideas
- Dust with powdered sugar
- Serve with strawberries or whipped cream
- Drizzle with vanilla or lemon glaze
🔥 Tips for perfect pound cake
- Use room temperature ingredients
- Don’t rush the creaming step
- Avoid overmixing after flour is added
- Let cake cool fully before slicing
😋 Result
Dense, buttery, and moist classic pound cake with rich flavor and a soft crumb—true Southern-style comfort baking.
If you want, I can also give you:
- Lemon glaze pound cake 🍋
- Cream cheese pound cake version
- Or a super moist “modern bakery-style” pound cake 👍
