Ms. Johnnie Ruth’s Pound Cake
Ingredients
3 cups all-purpose flour
3 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable shortening
5 large eggs
1 cup whole milk
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder
Instructions
Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
In a large mixing bowl, cream butter, shortening, and sugar together until light and fluffy (about 3–5 minutes).
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the flour mixture.
Stir in vanilla extract and mix until just combined.
Pour batter into the prepared pan and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
