Description
Johnnie Ruth Pound Cake Recipe
Ingredients
Scale
- Key Ingredients:
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 cup milk (or buttermilk, room temperature)
- Optional Add-ins:
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preparation:
- Preheat the oven to 325°F (165°C).
- Grease a bundt pan thoroughly with butter or non-stick spray.
- Make the Batter:
- Cream the Butter and Sugar: In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the Eggs: Add eggs one at a time, mixing until fully incorporated.
- Incorporate the Dry Ingredients: Slowly add the flour, mixing just until combined. Avoid overmixing.
- Bake the Cake:
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
- Cooling and Serving:
- Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
- Serve plain, or garnish with powdered sugar, a drizzle of glaze, or fresh berries.
Notes
Tips for Success
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature to achieve a smooth batter.
- Avoid Overmixing: Mix just until combined to prevent a dense cake.
- Adjust for Altitude/Humidity: Modify the recipe slightly for high altitudes or humid environments as needed.
Serving Suggestions
- Classic: Dust with powdered sugar.
- Topped: Add whipped cream and fresh berries.
- Glazed: Drizzle with lemon or vanilla glaze.
Storage
- Store in an airtight container at room temperature for up to 5 days. For longer storage, wrap in plastic wrap and freeze for up to 3 months.