It's called pound cake for a reason... :)

I found this recipe in the local paper. MMMMMM sounds gooooood!

Article published March 17, 2009
Recipe: Classic Pound Cake
1 pound butter, softened
1 1-pound box confectioners’ sugar
6 eggs
1 pound sifted all-purpose flour (about 4 cups)
1 teaspoon vanilla extract

Heat oven to 325 degrees and generously grease and flour a 10-inch tube pan or two 9 by 5-inch loaf pans.

In a large mixing bowl, beat butter with a mixer at high speed, scraping down the bowl once, until creamy and smooth, about 1 minute.

Add confectioners sugar and continue beating to combine well, scraping down the bowl often, about 2 minutes.

Add eggs, one at a time, beating just enough each time to mix the egg into the batter.

Add the flour, and beat at low speed or stir with a large spoon, until it disappears.

Stir in vanilla, and then scrape the batter into the prepared pan(s).

Bake at 325 degrees for 1 to 1½ hours (55 to 60 minutes for loaf pans) until cake is golden and springs back when touched lightly in the center, and until a wooden skewer inserted in the center comes out clean.

Cool the cake in the pan on a wire rack or a folded kitchen towel for 10 minutes. Use a table knife to loosen the cake from the sides of the pan. Carefully turn out the cake onto a wire rack or a plate to cool completely, top side up.

Yield: 8 to 10 servings or 2 loaves

Source: Southern Cakes