Ingredients for Nutella Swirl Pound Cake
- Flour
- 2 large eggs
- Vanilla Extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Unsalted Butter
- 1 3/4 cups (350g) granulated sugar
- 1 cup (227g) Nutella
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How to Make Nutella Swirl Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
- In a glass measuring cup, lightly beat 2 large eggs with 1 teaspoon of vanilla extract.
- In a medium bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks, 227g) softened unsalted butter and 1 3/4 cups (350g) granulated sugar until light and fluffy (about 3 minutes using a hand mixer at medium-high speed).
- With the mixer on medium-low speed, gradually add the egg mixture, beating until fully incorporated.
- Gradually add the flour mixture to the wet ingredients in three additions, mixing on low speed between additions until just combined. Beat for an additional 30 seconds.
- Spread one-third of the batter into the prepared loaf pan. Spread half of the Nutella over the batter.
- Repeat with another third of the batter and the remaining Nutella.
- Top with the remaining batter. Lightly swirl the Nutella into the batter using a butter knife. Do not overmix.
- Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Invert the cake onto a wire rack, turn right side up, and let cool completely (about 2 hours).
- Slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
125g
Fat
76g
Carbs
16g
