There are some recipes that simply transcend time, passed down through generations, carrying with them a legacy of comfort and love. Ms. Johnny Ruth’s Pound Cake is one such treasure. This isn’t just any pound cake; it’s the kind that embodies true Southern hospitality: dense yet tender, incredibly moist, and rich with the classic flavors of butter and vanilla. It’s a testament to the simplicity and perfection of a well-made pound cake, a true culinary cornerstone that deserves a place in every baker’s repertoire.

Why I Love This Recipe

This pound cake is a pure revelation. For me, what sets Ms. Johnny Ruth’s recipe apart is the inclusion of both butter and shortening. This combination is genius, giving the cake an unparalleled tenderness and moistness that lasts for days, while still retaining that rich buttery flavor. It bakes up with a beautiful golden crust and a fine, even crumb that is the hallmark of a truly great pound cake.

I love that it’s a simple, unpretentious cake that doesn’t need fancy fillings or frostings (though a simple glaze is offered!). Its beauty lies in its perfect texture and pure flavor, making it incredibly versatile. Whether served plain with a cup of coffee, with fresh berries, or as the base for a more elaborate dessert, it always shines. It reminds me of the comforting, homemade desserts from my childhood, and it’s a recipe I’m thrilled to share.

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Ingredients

Here’s what you’ll need to bake this quintessential pound cake:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup shortening (like Crisco)
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour (sifted)
• ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk, room temperature
• 1 Tbsp pure vanilla extract
• Optional: ½ tsp lemon or almond extract for added depth

Optional Glaze (for a Southern Touch):

• 1 cup powdered sugar (confectioners’ sugar)
• 2–3 Tbsp milk or lemon juice
• ½ tsp vanilla extract

Swaps and Notes

• Butter & Shortening: The combination is key for texture. Do not substitute one for the other entirely. Ensure they are both truly softened to room temperature for proper creaming.
• Sugar: Granulated sugar is classic for pound cake, contributing to its dense, moist crumb.
• Eggs: Using large eggs at room temperature is important for proper emulsification and a smooth batter.
• Flour: Sifting the flour helps prevent lumps and creates a lighter crumb. All-purpose flour is standard.
• Baking Powder/Salt: These provide just enough lift without making the cake too airy, maintaining the traditional dense pound cake texture.
• Milk: Whole milk at room temperature is recommended for richness and proper mixing.
• Extracts: Pure vanilla extract is a must. The optional lemon or almond extract can add a delightful subtle complexity that truly elevates the flavor.
• Glaze Liquid: Milk for a pure vanilla glaze, or lemon juice for a brighter, zesty glaze.

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Instructions

Baking Ms. Johnny Ruth’s Pound Cake is a classic process that yields perfect results.

1. Preheat Oven & Prep Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a 10-12 cup tube pan or Bundt pan. Ensure every crevice is coated to prevent sticking.
2. Cream Fats & Sugar: In a very large mixing bowl, using an electric mixer, cream together the softened unsalted butter, shortening, and granulated sugar. Beat on medium-high speed for about 5–7 minutes, or until the mixture is very light, fluffy, and pale in color. This creaming step incorporates air and is crucial for the cake’s texture.
3. Add Eggs Gradually: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed.
4. Prepare Dry Ingredients: In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. This ensures the leavening and seasoning are evenly distributed.
5. Alternate Dry and Wet: With the mixer on low speed, alternately add the dry ingredients and the room temperature whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined after each addition. Do not overmix; overmixing develops gluten and can lead to a tough cake.
6. Stir in Extracts: Once the batter is just combined, stir in the pure vanilla extract (and optional lemon or almond extract if you’re using them) until evenly distributed.
7. Fill Pan & Bake: Pour the smooth batter evenly into the prepared tube or Bundt pan. Use a spatula to smooth the top.
8. Bake: Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
9. Cooling: Once baked, remove the pan from the oven and let the cake cool in the pan for 10–15 minutes. This allows the cake to set and firm up slightly before you attempt to remove it. Then, carefully invert the cake onto a wire rack to cool completely. It must be completely cool before glazing or slicing for the best texture.

Optional Glaze (Southern Touch):

1. Mix Glaze: In a small bowl, whisk together the 1 cup powdered sugar, 2–3 Tbsp milk or lemon juice, and 1/2 tsp vanilla extract until smooth and free of lumps. Adjust the amount of liquid to achieve your desired drizzling consistency.
2. Drizzle: Once the pound cake has cooled completely, drizzle the glaze evenly over the top, allowing it to drip down the sides.

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Pro Tips

• Room Temperature Ingredients: This is absolutely critical for a smooth, emulsified batter and proper baking. Plan ahead!
• Creaming is Key: Don’t rush the creaming step. It builds the structure and lightness that prevents the pound cake from being too dense.
• Don’t Overmix: Once you start adding flour, mix just until combined. Overmixing develops gluten, leading to a dry, tough cake.
• Grease and Flour Generously: Tube and Bundt pans have intricate designs. Be meticulous with greasing (with butter or shortening) and flouring to ensure your cake releases cleanly.
• Toothpick Test: Always use the toothpick test to ensure the cake is fully baked through. It should come out clean, perhaps with a few moist crumbs attached, but no wet batter.
• Slow Cooling: Allowing the cake to cool slightly in the pan before inverting helps prevent it from breaking.

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Serving Suggestions and Pairings

Ms. Johnny Ruth Pound Cake is incredibly versatile and shines in many ways:

• Plain & Simple: Enjoy a slice on its own with a cup of coffee or tea. Its pure flavor is captivating.
• Fresh Berries: Serve with a generous spoonful of fresh mixed berries (strawberries, blueberries, raspberries) for a bright, refreshing contrast.
• Whipped Cream: A dollop of lightly sweetened whipped cream adds a touch of elegance.
• Lemon Curd: A side of tangy lemon curd would be a delightful pairing.
• Ice Cream: A scoop of vanilla bean ice cream makes for a more indulgent dessert.
• Southern Dessert Spread: Pair with other comforting Southern desserts like my This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd.

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Storage and Leftover Tips

Pound cake is known for its excellent keeping qualities!

• Storage (Room Temperature): Store the cooled, unfrosted pound cake tightly wrapped in plastic wrap at room temperature for up to 3-4 days. If glazed, store in an airtight container at room temperature for 2-3 days.
• Storage (Refrigerated): For longer storage or in warm climates, refrigerate the cake, tightly wrapped, for up to a week. Bring to room temperature before serving for the best texture.
• Freezing: Pound cake freezes beautifully! Wrap cooled, unfrosted cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature for several hours or overnight before serving or glazing.
• Glaze Storage: Store leftover glaze in an airtight container in the refrigerator for up to a week. Reheat gently (a few seconds in the microwave) to thin if needed.

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More Recipes You Will Love

If you loved the classic, comforting sweetness of this pound cake, you’ll definitely want to explore some of these other fantastic dessert recipes:

• For another rich and indulgent treat, check out These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
• If you’re a fan of rich chocolate and peanut butter, my The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) are a must-try.
• For a delightful way to use up ripe fruit, don’t miss This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
• And if you’re looking for a simple, classic no-bake dessert, consider This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist.

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Final Thoughts

Ms. Johnny Ruth’s Pound Cake is more than just a recipe; it’s a slice of tradition, comfort, and pure deliciousness. Its perfectly moist crumb, rich buttery flavor, and subtle sweetness make it a truly timeless dessert that will bring joy to any table. Whether you enjoy it plain or with a delicate glaze, it’s a testament to the enduring appeal of classic baking. Go ahead, bake a piece of history, and savor every bite!

What’s your family’s most cherished traditional dessert recipe? Share your stories and favorites in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.