*Just so you know – my mom prefers her pound cake with a leavening agent – depending on which one she has. She also uses salt and a cup of whole milk. She also separates her whites from her yolks. She uses her yolks when I say add eggs and then does her whites at the very end where it says add vanilla/almond flavoring (alternating) not just dumping together.
I’ve done it her way and other ways; however, to me, the one I’ve listed is just a simple and traditional/basic pound cake. I hope you like it as much as we do!