🍰 Mrs. Johnnie Ruth’s Pound Cake (Don’t Lose This Recipe)
A rich, old-fashioned pound cake that’s buttery, dense, and perfect for family gatherings.
🧾 Ingredients
- 1 cup (2 sticks) butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp salt
Optional: 1/2 tsp almond extract for extra flavor
🍳 Instructions
1. Preheat & prep
- Preheat oven to 325°F (165°C)
- Grease and flour a bundt or tube pan very well
2. Cream butter & sugar
- Beat butter and sugar until light, fluffy, and pale
👉 This step is key for texture
3. Add eggs
- Add eggs one at a time
- Mix well after each addition
4. Add dry & wet ingredients
- Alternate adding flour and milk (start and end with flour)
- Mix gently—don’t overbeat
5. Add flavor
- Stir in vanilla (and almond extract if using)
6. Bake
- Pour into pan and smooth top
- Bake 70–90 minutes, until a toothpick comes out clean
7. Cool
- Let rest 15–20 minutes in pan
- Remove and cool completely
🍽️ Tips for best results
- Room temperature ingredients = smoother batter
- Don’t rush the creaming step
- Tastes even better the next day
- Serve plain or with glaze, fruit, or whipped cream
If you want, I can also make:
- a moist “southern bakery” version
- a 5-ingredient shortcut pound cake
- or a viral “don’t lose this recipe” Facebook post style 🍰
