I made this recipe for pound cake way back in 1973 and it is really delicious.

Have your sift flour before measuring; even if it is a pre-sifted variety.
Have your butter at room temperature before you start the recipe.

POUND CAKE LIKE GRANDPA (YES GRANDPA) STILL MAKES

Bake at 300 degrees for 1 hour, 15 minutes. Makes one 9- AND one 10" cake

Beat 1 pound (4 sticks) very soft butter with 3 cups sugar for 5 min. at low speed. Make sure you cream WELL before adding in the egg yolks.
Add 10 egg yolks and beat 2 min. at low speed.
Beat 10 egg whites 2 min. at high speed with same beater.~but separate bowl.
Then beat creamed mixture 5 minutes longer at low speed.
Sift 5-1/2 cups sifted all-purpose flour AND 6 teaspoons baking powder together.
Beat one-third of flour into bowl at low speed. Beat in 3/4 cup milk until smooth.
Reserve 1/4 cup flour. Add remaining flour to bowl.
Increase speed to medium and beat for 5 min. Grease one 9-inch and one 10-inch tube pan generously. Coat evenly with reserved flour, tapping excess into bowl.
Add 2 teaspoons vanilla AND 1 teaspoon grated (fresh) lemon rind. Beat at medium speed 2 minutes.
Pour batter into prepared pans. Bake in slow oven (300 degrees) for 1 hour AND 15 min. ~ or until centers spring back when lightly pressed with fingertip.
Cool in pans on wire rack 10 minutes. Loosen around side and tube of pan with a knife and invert cake onto wired rack to cool completely.