Johnnie Ruth Pound Cake
A classic homemade pound cake with a rich, buttery flavor and a soft, dense texture. This nostalgic recipe is perfect for family gatherings, afternoon tea, or a delightful dessert with your favorite toppings.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Sifter
- Loaf or bundt pan
- Parchment paper (optional)
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat Oven – Set the oven to 325°F (163°C) and grease a loaf or bundt pan.
- Cream Butter & Sugar – In a large bowl, beat the butter and sugar until light and fluffy.
- Add Eggs – Incorporate the eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients – Sift together the flour, baking powder, and salt.
- Combine Wet & Dry – Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
- Add Vanilla – Stir in the vanilla extract.
- Bake – Pour the batter into the prepared pan and bake for 60–70 minutes or until a toothpick inserted comes out clean.
- Cool & Serve – Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
For extra flavor, add a teaspoon of lemon zest or almond extract.
Serve with fresh berries, whipped cream, or a dusting of powdered sugar.
Store in an airtight container for up to 3 days or freeze for later use
Serve with fresh berries, whipped cream, or a dusting of powdered sugar.
Store in an airtight container for up to 3 days or freeze for later use
