🍰 Ms. Johnnie Ruth’s Legendary Pound Cake: A Heirloom Recipe
—
📜 Introduction
Pound cake is one of the oldest and most beloved desserts in baking history. Ms. Johnnie Ruth’s version is a treasured family recipe passed down through generations—known for its rich, buttery flavor, dense yet tender crumb, and golden crust. This cake earns its name from the traditional pound measurement: a pound each of flour, butter, sugar, and eggs. Ms. Johnnie Ruth’s take keeps the spirit of the classic while perfecting the method for a melt-in-your-mouth experience every time. Don’t lose this recipe—it’s a keeper!
—
🛒 Ingredients
· 3 cups all-purpose flour
· 1 ½ teaspoons baking powder
· ½ teaspoon salt
· 2 cups granulated sugar
· 1 cup unsalted butter, softened
· 5 large eggs, room temperature
· 1 cup whole milk, room temperature
· 2 teaspoons pure vanilla extract
· Optional: 1 teaspoon lemon zest or almond extract for variation
—
📖 A Slice of History
Pound cake dates back to the 1700s in Northern Europe. Originally, it was made with one pound each of flour, butter, sugar, and eggs—easy to remember and scale. Over time, it traveled to America, where it became a Southern staple. Ms. Johnnie Ruth’s version reflects that heritage: simple, satisfying, and made with love. It was often the centerpiece at church gatherings, family reunions, and holiday tables.
—
✅ Benefits of Baking This Cake
· Timeless Comfort: Evokes nostalgia and warmth.
· Versatile: Serve plain, with berries, whipped cream, or a glaze.
· Keeps Well: Stays moist for days if stored properly.
· Crowd-Pleaser: Perfect for potlucks, gifts, or afternoon tea.
—
👩🍳 Method & Instructions
Prep:
1. Preheat oven to 325°F (165°C).
2. Grease and flour a 10-inch tube pan or Bundt pan.
3. Sift together flour, baking powder, and salt. Set aside.
Creaming Method:
1. In a large bowl, beat softened butter with an electric mixer on medium speed until creamy.
2. Gradually add sugar, beating until light and fluffy (about 5–7 minutes).
3. Add eggs, one at a time, beating well after each addition. Scrape bowl as needed.
4. Mix in vanilla extract (and optional zest/extract if using).
Formation:
1. Add flour mixture alternately with milk, beginning and ending with flour. Mix on low just until combined after each addition. Do not overmix.
2. Pour batter into prepared pan and smooth the top.
Baking:
1. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
—
⏲ Key Method Tips
· Room Temperature Ingredients are crucial for proper emulsification and even texture.
· Slow & Low Baking ensures a tender crumb without drying out.
· Don’t Open the Oven during the first hour to avoid sinking.
—
🥛 Nutritional Information (per slice, 12 servings)
· Calories: ~480
· Fat: 22g
· Carbs: 65g
· Protein: 6g
· Sugar: 40g
Note: This is a treat best enjoyed in moderation.
—
❤️ For the Pound Cake Lovers
If you love pound cake, try these twists:
· Citrus Glaze: Mix powdered sugar with lemon or orange juice.
· Berry Compote: Simmer berries with a little sugar until syrupy.
· Toasted Almonds: Sprinkle sliced almonds on top before baking.
· Brown Sugar Pecan Version: Substitute ½ cup sugar with brown sugar and fold in chopped pecans.
—
🎉 Conclusion
Ms. Johnnie Ruth’s Pound Cake is more than a dessert—it’s a legacy in a loaf pan. With its golden crust, velvety crumb, and soul-satisfying flavor, this cake carries stories in every slice. Bake it for someone you love, and you’ll understand why this recipe is worth holding onto forever.
Share it, savor it, and pass it on. Happy baking! 🥮✨