The butter and sugar are creamed together first and then the eggs, followed by the flour and milk are added, this recipe uses what we call the 'one bowl' or 'quick method'. This means all the dry ingredients are first put into a mixing bowl and then room temperature butter, along with the liquid ingredients, are beaten into the batter. This method reduces the gluten formation in the flour and produces a cake that literally seems to melt-in-your-mouth and it has a very moist, dense, and velvety texture. The most important thing to remember when making this type of cake is to have all the ingredients at room temperature and to make sure you follow the instructions on mixing. Whether you enjoy a slice of this cake plain with just a dusting of powdered sugar or with whipped cream or ice cream, it is truly a king among cakes. You might also like to try toasting a slice or, an even better idea, is to make grilled pound cake. Jane Rodmell in her book 'Best Summer Weekends' tells us to beat an egg with two tablespoons each of milk and Grand Marnier and then dip each slice of cake into this mixture, as you would French Toast. Then place the slices of cake on the grill, browning each side. Serve for dessert along with fresh berries and whipped cream. Absolutely delicious.
ref:http://www.joyofbaking.com/PoundCake.html
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