I would suggest increasing your butter. According the book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, the ratio for a pound cake is 1 part butter: 1 part sugar: 1part egg: 1 part flour. Your ratio of butter to the other ingredients is too low; try using 226 grams of butter. Your eggs are ok. Here are some Problems and Solutions for a dry cake from craftybaking.com: Dry Cake / Tough Crust Overmixing the batter. Overbaking. Check cake for doneness at lower end of baking time range. Overbeating egg whites and too many of them Excessive egg content and eggs overbeaten Pan is Extra Deep. Use the size called for in the recipe or substitute it. Baked Too Long in Cool Oven and the cake dried out as it baked. Use an oven thermometer to help you check. Oven Temperature Too High Cool cakes in a draft free area. They will dry out quickly in a draft. Added more flour than the recipe called for. See How to Measuring Techniques - Flour Added less shortening or liquid than the recipe called for. See How to Measure. Insufficient Sugar or Shortening / Excessive Amount of Sugar in Dough Flour Too Weak or Too Strong

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