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This is the best butter type cake I have ever found and have been making it for years. My mother also made it. The only difference being that I make it in 9 inch layers (or 9 x 13) and use pre-sifted cake flour. The cake flour makes a lighter cake and more suitable for layers. Never thought of making it like a pound cake but will certainly do so now. The reason I gave it a 4 is because we like the lighter version. No one can go wrong with this cake and it should be in everyone's files.
My Sunday School teacher, Cecil Smith, shared this recipe with me eons ago. It was one of the cakes my sisters and I used to make for almost every church social we attended. We usually frosted it with a thick creamy chocolate frosting. I've also served it with berries and whip cream. It is a sure-fire winner.