This shouldn’t really be too much of a surprise. Pound cakes are generally desserts which utilize a pound of its four ingredients: flour, butter, eggs, and sugar. So, you’d have to do a 1:1:1:1 ratio of the ingredients to get that real “poundy” flavor (which tastes very similar to a brick) that equates to essentially 4 ounces of flour, 4 ounces of butter, two eggs, and sugar.
Throughout history, chefs have learned to create lighter, fluffier pound cakes via the invention of baking powder/soda as well as using the creaming method. The latter involves creaming the butter and sugar together to incorporate air (which will leave the cake in the oven as the air rises). After that, the eggs are added and flour is folded in without overworking everything. Thanks to modern cooking, baking powder/soda helps to facilitate that air rise.