Aunt Ruth’s Pound Cake

This was my Grand Aunt, Ruth Canipe Hill’s pound cake recipe, and it is one of the best pound cakes I have ever eaten. It has a very fine crumb and a wonderful flavor.
Cake flour gives a finer texture to cakes than all-purpose flour

  • 1/2 pound unsalted butter, room temperature
  • 1/2 cup shortening
  • 3 cups cake flour
  • 3 cups sugar
  • 5 eggs
  • 1 cup whole milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract

Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add vanilla and lemon extract to milk. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes. Place into greased and floured 10-inch tube pan and place into COLD oven. Bake at 350 degrees for 1 hour and 15-20 minutes until a cake tester inserted in the middle comes out clean.

14 Comments so far »

  1. Ron said

    March 25 2009 @ 1:31 pm

    This is ABSOLUTELY the best pound cake that I have ever made. My grandmother would be proud of me.

  2. Mickey said

    May 31 2010 @ 4:22 pm

    This was delicious. I have shared this with numerous friends. Very easy to make and the directions were easy to follow.

  3. javanda bradley said

    March 15 2011 @ 11:16 am

    the best cake i ever made and ate. better than my mother pound cakes. and also i love chef rick’s grandmother pound cake recipe . both are good.

  4. Erika said

    April 16 2011 @ 9:01 am

    I figured out the problem, I was looking at the wrong recipe. it is Grandma Hill’s Plain cake that I originally wanted. But now I will be trying Aunt Ruth’s pound cake.

    Thank you so much for your great recipes!

  5. shell said

    May 11 2011 @ 1:02 pm

    I wanted to try some one else pound cake other than my family southern poud cake I found that this cake was real light and fluffy nice & buttery but a little to sweet & light for a true old fashion southern pound cake it should be yellow and less sweet and a little heavy but all and all it was good.

  6. AntBee said

    June 24 2011 @ 7:03 pm

    This was also my grandmothers pound cake recipe.

    Every one loved her pound cake with some of her homemade fresh peach or vanilla ice cream.

    She would always tell us how important it wa to have you ingredients at room temp.

    The night before she made this cake she would put out her cup of milk (covered), butter, shortening, eggs on the sink.

    She mostly used the vanilla and almond flavoring but would sometimes add the lemon with some lemon zest.

    She made a 7 minute frosting for this cake, and I tell you it was heaven 🙂

    We could not stop eating this cake and of course there would be nothing for the next day which was usually a Monday.

    That was the day she would make her red beans and rice, and wash & hang her sheets and towles out on the cloths line.

    She would make a tossed salad with her home made French dressing, and corn bread or muffins, and it was a meal fit for a king!

    Thank you for posting this recipe!

  7. Edel said

    July 3 2011 @ 3:13 pm

    It’s in the oven. Hope I do your recipe justice! I’m one of the world’s worst bakers …. so keep your fingers crossed!

  8. Sharon said

    November 26 2011 @ 3:01 pm

    I have searched and searched for a recipe for a good pound cake. I found a recipe for Aunt Ruths Pound Cake. I baked two cakes with this recipe for this 2011 Thanksgiving. The cakes were dense, soft, and very creamy. The flavors of the cakes were out of this world. When ever you can eat cake right out of the frig. without warming it up in the microwave oven you know you got a good cake. This recipe will be my basic for every vanilla cake that I will ever make.
    Fort Washington, MD

  9. Gabrielle said

    March 3 2012 @ 4:50 pm

    I LLLLLOOOOOOVVVVVEEEEEE this cake recipe, i have been looking for a pound cake recipe for a LONG time and have finally found one!! all the other ones that i have found were all “new” not old fashioned. i was looking for the old fashioned dense, buttery, but not light like all the “NEW” kinds that people are now making! THANK YOU SOOOOOOO MUCH!


  10. Southern poundcakes | Sejuiced said

    March 31 2012 @ 1:51 pm

    […] Pound Cake Recipe-Old Fashioned Southern Pound CakeNov 8, 2008 … An old Southern family recipe for lemon pound cake made with real butter. It has a fine crumb and a delicious lemon flavor. […]

  11. Loretta said

    May 23 2013 @ 12:33 am

    Can shortening be subtitute with something else?

  12. Pat johnson said

    April 20 2016 @ 4:05 pm

    I have been making aunt Ruth pound cake for well over five years and each time it taste better than the last. The only difference I make is that I also add a orange extract in addition to the two required extracts. This cake us the old time best. Thank you for sharing…..

  13. Pat johnson said

    April 20 2016 @ 4:08 pm

    Getting ready to bake one. Waiting on the better come to room temperature.

  14. Pat johnson said

    April 20 2016 @ 4:10 pm

    Loretta the shorting needs to be in there for that perfect texture. Just my opinion….

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