What most people I know think of when you use the generic term "cake" is technically a butter cake, typically eggs and butter or oil beaten together and the dry ingredients then added, as opposed to a chiffon cake, a lighter textured cake where the egg whites are whipped separately and folded into the batter. Pound cake is butter or chiffon cake's sweet, voluptuous cousin, with rich, velvety crumb, created from not just eggs and butter but LOTS of eggs and butter!
Originally named "pound cake" for the simplicity of its ingredients: pound of butter, pound of sugar, pound of flour... it has long since been cut down to what we think of us "regular" cake size and customized in endless variations. This buttermilk and vanilla recipe is rich and. satisfying with straight-forward, simple ingredients that showcases what, to me, is almost a religiously divine combination: butter, flour, and sugar...and an oven. .
To fancy it up, add fresh strawberries or a drizzle of chocolate or caramel sauce. For me, I just cut a slice, pick it up, and don't bother dirtying a fork and plate.