Ms. Johnnie Ruth’s Pound Cake

With nothing on the agenda that afternoon, I wandered into the kitchen and opened my grandmother’s old recipe box. Near the bottom was a card stained with age: “Ms. Johnnie Ruth’s Pound Cake.” The name alone evoked a sense of nostalgia and warmth, prompting me to delve deeper into this culinary treasure.​

As I read through the ingredients and instructions, I imagined the countless times this cake had been baked, perhaps for family gatherings, church socials, or simply to brighten someone’s day. The simplicity of the recipe spoke volumes about its timeless appeal.​

Determined to honor the legacy of Ms. Johnnie Ruth, I gathered the ingredients and set to work. The process was meditative, each step connecting me to generations past. The aroma that filled my kitchen was both comforting and exhilarating, a testament to the enduring power of a well-loved recipe.​

When the cake emerged from the oven, golden and fragrant, I felt a profound sense of connection—not just to my grandmother, but to all those who had found joy in baking this very cake. Sharing it with my family, I understood why Ms. Johnnie Ruth’s Pound Cake had stood the test of time.

Short Description

A classic Southern pound cake known for its rich, buttery flavor and tender crumb, perfect for any occasion.

Key Ingredients

• 3 cups all-purpose flour​
• 3 cups granulated sugar​
• 1 cup (2 sticks) unsalted butter, softened​
• ½ cup vegetable shortening​
• 5 large eggs​
• 1 cup whole milk​
• 1 teaspoon vanilla extract​
• ½ teaspoon salt​
• ½ teaspoon baking powder​

Tools Needed

• Stand mixer or hand mixer
  
• Large mixing bowls​
  
• Measuring cups and spoons
  
• Bundt or tube pan
  
• Rubber spatula
  
• Cooling rack​

Cooking Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a Bundt or tube pan to prevent sticking.​

Step 2: Cream Butter, Shortening, and Sugar

In a large mixing bowl, combine the softened butter, vegetable shortening, and granulated sugar. Using a stand mixer or hand mixer, beat on medium speed until the mixture is light and fluffy, about 3–5 minutes.​

Step 3: Add Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.​

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.​

Step 5: Alternate Adding Dry Ingredients and Milk

Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix on low speed until just combined; do not overmix.​

Step 6: Add Vanilla Extract

Stir in the vanilla extract until evenly distributed throughout the batter.​

Step 7: Pour Batter into Pan

Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.​

Step 8: Bake the Cake

Place the pan in the preheated oven and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.​

Step 9: Cool the Cake

Allow the cake to cool in the pan for 10–15 minutes. Then, carefully invert it onto a wire rack to cool completely before serving.

Why You’ll Love This Recipe

Rich Flavor: The combination of butter and shortening creates a deep, buttery taste.​

Moist Texture: Whole milk and precise mixing result in a tender crumb.​

Simple Ingredients: No need for exotic items; everything is likely in your pantry.​

Versatile: Perfect on its own or paired with fruits and creams.​

Timeless Appeal: A classic recipe that never goes out of style.

Mistakes to Avoid & Solutions

Overmixing the Batter
Issue: Can lead to a dense cake.
Solution: Mix until ingredients are just combined.​

Incorrect Oven Temperature
Issue: May cause uneven baking.
Solution: Use an oven thermometer to ensure accurate temperature.​

Removing Cake Too Early
Issue: Cake may stick or break.
Solution: Allow the cake to cool in the pan for at least 10–15 minutes before transferring.​

Using Cold Ingredients
Issue: Can affect the batter’s consistency.
Solution: Ensure all ingredients are at room temperature before mixing.​

Serving and Pairing Suggestions

– Serve it plain with tea or coffee, or dress it up with fresh berries and whipped cream.

– It’s also fantastic with a scoop of vanilla bean ice cream or a drizzle of lemon glaze.

– Slice it for brunch, serve it at potlucks, or offer it on a dessert tray at family-style dinners.

Storage and Reheating Tips

Room Temperature: Wrap in foil or store in an airtight container for up to 3 days.

Refrigerator: Store covered for up to 7 days. Let slices come to room temperature before serving.

Freezer: Wrap slices individually in plastic wrap and place in a zip-top bag. Freeze for up to 3 months.

Reheating: Warm individual slices in the microwave for 10–15 seconds or toast lightly for a crisp edge.

FAQs

1. Can I use margarine instead of butter?
Not recommended. Margarine will change the flavor and texture. Stick with unsalted butter for best results.

2. Can I use cake flour instead of all-purpose?
Yes, but reduce the amount slightly (about 2 tablespoons less per cup) as cake flour is lighter.

3. How do I know when it’s fully baked?
Insert a toothpick in the center. If it comes out clean with a few crumbs, it’s done. The top should be golden and slightly cracked.

4. Why is my cake dry?
Overbaking is often the cause. Check the cake at 75 minutes. Also, ensure you’re measuring flour correctly (spoon and level, don’t pack it).

5. Can I make this in loaf pans?
Yes! Divide the batter between two loaf pans and bake at the same temperature for 60–70 minutes.

Tips & Tricks

– Use room-temperature ingredients for a smoother batter

– Cream butter and sugar well—it sets the foundation for texture

– Don’t rush the baking; slow and steady at 325°F ensures a tender crumb

– Add a pan of water to the oven to prevent drying out (especially in drier climates)

– For extra flavor, use vanilla bean paste instead of extract

Recipe Variations

1. Lemon Glazed Version

Swap vanilla extract for 1 tsp lemon extract

Add 1 tbsp lemon zest to the batter

Drizzle cooled cake with lemon glaze: 1 cup powdered sugar + 2 tbsp lemon juice

2. Almond Pound Cake

Replace vanilla with 1 tsp almond extract

Sprinkle slivered almonds on top halfway through baking

3. Coconut Twist

Add ½ cup shredded sweetened coconut to the batter

Mix ¼ cup coconut milk with the regular milk

4. Marble Pound Cake

Reserve 1 cup of the batter

Stir in 2 tbsp cocoa powder into reserved portion

Swirl cocoa batter into the main batter before baking

5. Holiday Spice Version

Add 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp clove

Pairs beautifully with spiced whipped cream or a dusting of powdered sugar

Final Thoughts

I never met Ms. Johnnie Ruth, but through her cake, I feel like I know her. The kind of woman who knew how to make people feel welcome, one slice at a time. Baking this cake reminded me that comfort doesn’t have to be complicated—it can come from a warm oven and a well-worn recipe.

When you make this pound cake, don’t rush. Take your time. Let the aroma fill your kitchen, and maybe invite someone to share a slice. Recipes like this weren’t meant to be kept—they were meant to be passed on.