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Nutella Swirl Pound Cake

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A rich and buttery pound cake swirled with creamy chocolate-hazelnut spread, creating a moist, tender crumb with beautiful marbled ribbons throughout.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3/4 cup Nutella

Instructions

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. Cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, alternating with milk, mixing until just combined.
  6. Pour half of the batter into prepared loaf pan.
  7. Spoon half of the Nutella over batter and gently swirl with a knife.
  8. Add remaining batter, top with remaining Nutella, and swirl again to create a marbled effect.
  9. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean.
  10. Cool in pan for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

  • Avoid overmixing to keep the cake tender.
  • Run a knife in a gentle figure-eight motion for the best swirl effect.
  • Add chopped hazelnuts for extra crunch.
  • Drizzle melted chocolate over cooled cake for extra indulgence.
  • Let the cake cool fully before slicing for clean cuts.

Nutrition

Find it online: https://recipesbyliza.com/nutella-swirl-pound-cake/