This pound cake doesn't last in my house for very long. It's usually gone by the end of the night. I like to sometimes take a slice, top with Redi Whip and Strawberries to make a lighter fare dessert. You can double this recipe and make 2 loaves if you'd like or as many as you like. You can also freeze them in saran wrap and tin foil and just defrost when you need them. You can store them for up to 3 months in the freezer or leave leftovers in an airtight container.
1Preheat the oven to 325 degrees. Lightly grease and flour a 9x5 inch loaf pan, tapping out any excess flour. (I like to brush the loaf pan with melted butter, lay a cut sheet of parchment paper on the bottom of the pan, butter that and then flour the entire inside and then tap out the excess. It ensures that your bread comes out perfectly.) In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.
2In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one. Add the vanilla extract. Add the flour mixture in 3 batches, beating at low speed between additions until incorporated. Continue to beat for 30 seconds longer.
3Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
4Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.