Ms. Johnnie Ruth’s Pound Cake
A classic Southern pound cake known for its rich, buttery flavor and tender crumb, perfect for any occasion.
Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup unsalted butter
- ½ cup vegetable shortening
- 5 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
Instructions
- Set oven to 325°F (163°C). Grease and flour a Bundt or tube pan.
- In a large bowl, beat softened butter, vegetable shortening, and sugar with a mixer for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Scrape down the bowl as needed.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed butter, alternating with milk. Start and end with the dry mix. Mix just until combined.
- Stir in vanilla extract until fully blended. Pour batter into the prepared pan. Smooth the top and tap gently to release air bubbles.
- Bake for 75–85 minutes. A toothpick inserted into the center should come out clean. Let it cool in the pan for 10–15 minutes. Then, turn it out onto a wire rack to cool completely.