Johnnie Ruth Pound Cake
A rich, buttery, and moist pound cake with a tender crumb, perfect for any occasion. Simple ingredients and easy steps make this a must-try classic dessert.
Equipment
- 9x5-inch loaf pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Wire rack
Ingredients
- 2 cups all-purpose flour sifted
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 4 large eggs room temperature
- 1/2 cup whole milk
- 1/4 cup sour cream or full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of one lemon optional
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan.
- In a bowl, sift together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and the milk-sour cream mixture, starting and ending with dry ingredients. Mix until just combined.
- Fold in lemon zest if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Video
Notes
Ensure all ingredients are at room temperature for the best texture.
Do not overmix the batter to keep the cake soft.
Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
Freezing: Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
Do not overmix the batter to keep the cake soft.
Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
Freezing: Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
