Pound cake is right up there with banana bread as my favorite thing to bake.
Historically, the recipe is a pound of butter, a pound of flour, a pound of sugar, and a pound of eggs. They are generally baked in a bundt mold or a loaf pan.
The addition of lemon juice or lime juice or any other flavor can change the flavor and its very acceptable to top it with fruits or sauces.
Sour Cream Pound Cake
1 cup softened butter
3 cups sugar
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
1) Cream butter, gradually beat in the sugar until light and fluffy, about 5-7 minutes. Add eggs one at a time and beat well after each. In another bowl combine flour, baking soda and salt. Add to the butter and egg mixture. Add vanilla and sour cream and beat on low until just mixed.
Pour into prepared pan. Bake at 325f for about 75 to 85 minutes or until a toothpick inserted near the center comes out clean.
You can top it with a simple glaze:
1.5 cups confectioners sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons milk or lemon juice depending on the flavor you want.
Adapted from: http://www.tasteofhome.com/Recipes/Sour-Cream-Pound-Cake