Ms. Johnnie Ruth’s Legendary Pound Cake 

A Southern-style, buttery-rich pound cake with a golden crust and velvety crumb—just like Grandma used to make!

Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins (+ cooling)
Servings: 12-16

 Ingredients

• 3 cups (375g) all-purpose flour

• 3 cups (600g) granulated sugar

• 1 cup (2 sticks/225g) unsalted butter, softened

• ½ cup (95g) vegetable shortening

• 5 large eggs, room temperature

• 1 cup (240ml) whole milk

• 1 tsp vanilla extract

• ½ tsp salt

• ½ tsp baking powder

Optional Glaze:

• 1 cup (120g) powdered sugar + 2-3 Tbsp milk + 1 tsp vanilla

 Step-by-Step Instructions

1. Prep & Preheat

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans.

2. Cream Butter & Sugar

1. In a large bowl, beat butter, shortening, and sugar until light and fluffy (~5 mins).

2. Add eggs one at a time, mixing well after each.

3. Dry Ingredients

1. In another bowl, whisk flour, salt, and baking powder.

2. Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.

3. Stir in vanilla.

4. Bake to Perfection

1. Pour batter into prepared pan(s). Smooth the top.

2. Bake for 1 hr 15 mins (Bundt) or 50-60 mins (loaves) until a toothpick comes out clean.

3. Cool in pan for 15 mins, then invert onto a wire rack.

5. Glaze (Optional)

• Whisk glaze ingredients and drizzle over cooled cake.

 Ms. Johnnie Ruth’s Secrets

• Room temp ingredients = smoother batter.

• Low & slow baking prevents cracking.

• For extra moisture: Brush warm cake with simple syrup (1/4 cup sugar + 1/4 cup water, heated).

Why This Cake Is Famous

✔ Traditional texture: Dense yet tender.
✔ Crusty golden exterior with a melt-in-your-mouth interior.
✔ Freezes beautifully—wrap slices for up to 3 months.

Serve with: Fresh berries, whipped cream, or a cup of coffee. ☕

Need a buttermilk twist or mini loaf version? Just ask!