Mrs. Johnnie Ruth’s Pound Cake
This classic, high-ratio pound cake relies on a simple cold-start method and heavy cream to create its signature dense, velvety crumb and slightly crisp golden crust.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
1
Cream the base
5-7 minutes
In a large bowl or stand mixer, cream the softened butter and granulated sugar together until the mixture is pale, light, and fluffy.
2
Incorporate eggs
One at a time
Add the eggs to the creamed mixture one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even mixing.
3
Alternate flour and cream
Low speed
Add the sifted flour and the heavy whipping cream alternately to the batter, beginning and ending with the flour. Stir in the vanilla extract and salt just until combined.
4
Prep and fill
Cold start method
Pour the batter into a well-greased and floured 10-inch tube pan or Bundt pan. Place the pan into a cold oven.
5
Bake and cool
60-75 minutes
Turn the oven to 325°F. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack.
Success Tip: Do not preheat the oven. Starting the cake in a cold oven allows it to rise slowly and evenly, preventing the top from cracking prematurely while ensuring the dense center cooks through.
