I baked a pound cake in an enamel glazed fluted pan and it turned out dry. Was it the pan or what could it be?  I followed the recipe. Any help on this would be appreciated.  Does it have something to do with the heat ? But how and why ? 
It is most probably because of recipe.  If a recipe is off balance with its ratio of dry and wet ingredients this is a main cause of baking failures.  In cakes there are generally four main ingredients which are flour, eggs, sugar and fat.  Whilst flour and eggs are the major structure-builders, sugar and fat actually soften the cake's structure by providing moisture. If you have too much of the structure-building flour and eggs, the cake will be tough and dry. If you have too much of fats and sugars, the cake might not set and probably will collapse. Therefore the ratio of these four main ingredients are really important.  For pound cakes ideal ratio is 1:1:1:1 ratio. Which is also known as flour=sugar | egg=butter rule as well. This means flour and sugar should be equal in weight (not in volume) and eggs and butter should be equal in weight as well.  Although you  have the ratio and your cake is still dry I suggest you to improve softeners (fat or sugar). Another good alternative is to use liquid oils such as sunflower oil instead of butter.  Good luck for your future cakes.. 