Classic Homemade Pound Cake Recipe + Homemade Whipped Cream and Fresh Berries

This tasty classic homemade pound cake recipe features only 6 common household ingredients and is incredibly simple to …


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About the Author: Chef Billy Parisi


  1. Thank you so much chef for these recipes. Just made your clam chowder tonight and it was an absolute hit. Definitely making the pound cake and the apple tart tatin for my dinner party on Saturday

  2. My favorite pound cake is Sara lee.
    I've tried many recipes…tried to figure out the copy cat.
    I'm going to try your recipe.
    If the top cracks it's not Sara lee.
    I can't figure out how they get the brown crust.

  3. I just discovered your channel today and I am in love! I was wondering if you have any videos cooking on a glass stove or electric coil stove? We live in a rental and most rentals do not have gas stoves, ours is no exception… since it is recently renovated it has a glass stove! I'm still learning how to cook on it correctly.

  4. Thank you I learned from your video. During the video, I noticed that your kitchenaid mixer paddle was showing some wear in that the white pounder coat paint was peeling off. That probably means someone is eating the paint. Amazon sells a replacement paddle that has a bare metal paddle for replacement. I purchased one but it can’t go in the dishwasher.

  5. Beautiful! This recipe has been added to my bucket list. We are having a heat emergency here in the Northwest (the forecast is for 111-115) this week. Chef Parisi, how about showing us some great eats that require NO cooking lol

  6. Thanks for the recipe! I made it tonight! I could not resist and I really had no idea that it was that easy. I also made the homemade whipped cream. It’s safe to say, I’m never buying it from the store again. 😃

  7. Dude! I just love copying recipes and learning from you Chef! I absolutely love it when you throw your hands up and walk around at the end cuz it's so damn good!
    Thank you for what you're doing, it's been an inspiration and a big help for me!

  8. Hello Chef, thanks for stating the butter should be creamed for 5 to 7 minutes…I wasn’t sure. After I add the sugar, how much longer…in approx minutes should I cream the two together? 2mins, 5mins etc?

  9. I’ve always loved pound cakes and try to have one or two loaves in the freezer in case I get unexpected company. I just whip up a nice glaze w/powdered sugar and flavoring of whatever flavor cake I made such as lemon. It’s also a terrific choice for beginners because it’s virtually foolproof.

    Thanks, Billy! Another great one, kid!

  10. Thanks Chef, this cake brings back memories of my mom making pound cake often. She made Buttermilk Pound Cake, Chocolate Pound Cake, Lemon Pound Cake, the vanilla one, like the one you just showed. She had a couple others as well and everyone loved her pound cakes. I'm a big fan of yours (subscribed long ago) and make many of your recipes, over and over. Thanks so much Chef.

  11. Looks great!! I've made old fashion Pound cakes. Always turned out great. Never weight'd anything…. Not so sure thats really necessary. Love your Videos though!!! God Speed 🙂

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