Pound cake got its name by using a pound of butter, a pound of sugar and a pound of flour. It doesn't contain any baking powder and gets leavened just by eggs. Here we are roughly using 1/2 pound of each ingredients, but also baking powder to make it foolproof. I'd like to think I make a slightly modernized version of the traditional pound cake: With a little extra tang from sour cream (which you definitely WON'T find in the traditional recipe), a little extra leavening insurance and... a little extra flavor from the drizzle and the glaze.