Reddit mentions of 2dayShip Premium Quilon Parchmet Paper Baking Sheets, Pan liner, White, 12 X 16, 200 Count

Agree with all of the above. I have a standard oven (nothing fancy, no big commercial sized cooker) and a half sheet pan fits quite nicely in my oven with room to spare. And I find a half-sheet is the perfect size for almost everything.

Ditch the non-cook stuff, buy basic aluminum sheet pans like this one:

http://www.amazon.com/Fat-Daddios-Aluminum-Gauge-Sheet/dp/B001IZZGKU

And get either a Silpat:

http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960

Or a box of parchment sheets:

http://www.amazon.com/2dayShip-Premium-Quilon-Parchmet-Baking/dp/B00UVTEPXS

(or both, really - the parchment is useful for so many things)

I don't have a good pound cake recipe, but I would look on Pinterest for a 'moist pound cake', then make them one at a time until you find the one you like best. I would start with plain yellow and go from there.

A couple of suggestions of where to start:

Never over mix. Unless baking directions say to mix longer, mix just until the flour is blended in.

Scrape the bowl every time you add a new ingredient to make sure you get everything evenly emulsified.

Use parchment. I bake on half sheet pans often, so I get these https://www.amazon.com/2dayShip-Premium-Quilon-Parchmet-Baking/dp/B00UVTEPXS/ref=sr_1_1?ie=UTF8&qid=1466958623&sr=8-1&keywords=parchment+paper+for+half+sheet+pan I find the flat sheets easier to work with overall than the rolls available at the grocery store. Spray or butter the entire pan first, put the parchment in (cut it so it fits inside whatever pan you use), then lightly spray or butter the parchment as well. Your cakes will NEVER stick. In my early baking days, I had some heartbreaking experiences with a delicious cake looking like hot garbage because it got stuck in the pan and tore when pulling it out.

Learn how to tell when a cake is done so you don't have to solely go by the directions on a recipe. All ovens are different, ambient temperatures are different, and the ingredient temperatures are different, so for me to tell you to bake an 8" round for 35 minutes might be 5 minutes too much. So-- forget the toothpick test, and learn how to tell by look (it will be less shiny) and touching it gently in the center (it will spring back when done and the depression from your finger will not show).

Buy a $10 kitchen scale and weigh your ingredients. You will always get exactly the same results when you bake--makes life monumentally easier in my book.

Finally, I bake a great deal, so I got these http://www.webstaurantstore.com/6-qt-clear-square-polycarbonate-food-storage-container-with-red-gradations/407S006PC.html for all my sugar and flour varieties. I bought some plastic scoops at the dollar store which stay in the containers all the time, so gathering ingredients is a piece of cake. ;) If you order from the source I linked to, don't forget the lids, they are sold separately.

That's about it to get started. I apologize for the wall of words, but things just kept coming to me... If you have any questions or need more help, feel free to message me, I'd be glad to help.

Edit: a bit of clarity