How do you make dense pound cake

[cherrycoke]

I tried making pound cake in the past but it turns out like regular cake, not dense at all. So on my quest to make a very dense traditional pound cake, I looked up the original recipe and found pound cakes from the 1700s used only 4 ingredients weighing in at a pound each, hence the name pound cake. I made it and it turned out very gummy, which I assumed was because of the overload of eggs and flour? But I'm not sure. How do you make a very dense, but still cakey pound cake and what is your opinion on the original pound cake recipe that renowned French pastry chefs have used?

Easy Old Fashioned Pound Cake Recipe - Only 4 Ingredients!

Classic Pound Cake uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional, dense, butter cake recipe!

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