Help with Pound Cake.............

I have been on the hunt for a VERY DENSE, moist Pound Cake recipe for some time.

I have tried adding cream cheese to recipes, which tastes great but doesn't get me the texture I'm looking for.

Is there some secret I'm missing here? More flour? Less flour? Oil? More eggs? Less eggs? Is there a rule for any of this?

Does anyone know of any great old fashioned recipes, or secrets to achieving what I want?

Thank you.