Nutella Swirl Pound Cake Recipe

4 large eggs, at room temperature, lightly beaten
2 tsp. Pure vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 tsp. Baking powder
1/4 tsp. Salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
1 jar (13 ounces) Nutella

0. Preheat the oven to 325 degrees. grease a 9 inch by 5 inch loaf pan and dust with flour.
1. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.
2. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium - high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
3. With the mixer on medium- low speed, pour the egg mixture into the bowl in a slow stream, stopping once or twice to scrape down the bowl.
4. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping sown the bowl after each addition. After the last addition, mix for 30 second on medium speed.
5. Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread 1/2 of the Nutella over the batter and smooth with a clean spatula. Scrape another 1/3 batter over the Nutella and smooth. Scrape the remaining Nutella over the batter and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife through the batter to create marbling. Do not over mix.
6. Bake the cake until it is golden and a toothpick inserted into the center comes out clean, about 1 hr. 15 minutes. Let the cake cool in the pan for 15 minutes, invert it on a wire rack, then turn it right side up on a rack and cool completely. Slice and serve.
7. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.