Straight-to-it, no nonsense, Southern lemon poundcake! A variation from the Fish Family Cookbook, out of South Carolina. You can make this any old way you want, you can substitute some vanilla for the lemon zest, and add anything you want. Cherries, pineapple, coconut, chocolate chips, blueberries, orange zest, just about anything! I like to make a simple glaze for this with 1.5 cups icing sugar, 1 tsp lemon zest, and 1/4 cup lemonade, but you could also use milk or water.