My favorite poundcake is lemon sour cream.

Pound cake today, carrot cake yesterday, sticky buns last week........no wonder I can't lose 10 lbs! LOL

Martha Stewart's lemon pound cake and this one

Pound cake

1 lb. butter

6 eggs

1 lb. confectioner's sugar

3 C. flour

1 1/2 tsp. vanilla

Preheat 325. Have butter and eggs at room temp. Cream butter, add sugar gradually beating until light and fluffy. Beat in eggs , one at a time beating well after each addition. Add vanilla then gradually beat in flour on low speed. Pour in well-greased bunt pan. Bake 325 1 hour or until cake springs back at touch. Cool 10 min and remove from pan.

I tried Tricia Yerwood's Cold Oven Pound Cake, and it is a favorite.

COLD OVEN
POUND CAKE
2 sticks of butter (1/2 pound of butter), room temperature
3 c sugar
6 eggs, room temperature
3 c flour, sifted
1 c whipping cream, room temperature
1 tsp vanilla

DO NOT
PRE HEAT THE OVEN.

Cream
butter and sugar very well. Add eggs, one at a time, beating until just
incorporated into batter. Do not over beat. Add flour alternately with the
whipping cream, starting and ending with the flour. Do not over beat. Add
vanilla.

Grease
and flour a tube pan. Pour batter into pan and smooth it.

Put in
cold oven. Close the door and set the oven to bake at 325 for 1 hour and 15
minutes. Use a cake tester to test for doneness.

Cool in pan 20 minutes and turn out onto a rack to
cool.

Those both sound yummy!!!