Pound cake is one of the first items I learned to bake when marrying. I use my grandmother's tried and true recipe as a base for different flavors of pound cake.
Her original recipe uses milk, but I substituted with commercial eggnog and added nutmeg.
I suggested other variations (see below) of this recipe, as it's easy to alter flavors.
Pound cake freezes well, so is handy to have on hand for a family or guest dessert, serving a slice with with berries, ice cream, glazed toppings or syrups.
When strawberries are in season, I use her original recipe as a base for strawberry shortcake.
For the just the two of us, I especially like making mini-loaves and freezing. For the holidays, they're great for gift bags or baskets.