Marbled Pound Cake

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 + 3/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2/3 cup buttermilk, room temperature
• 1/4 cup plus 1 tablespoon cocoa powder

1. Preheat oven to 350u0b0F. Spray a 9-by-5-inch loaf pan with cooking spray or line with parchment paper; set aside.
2. Whisk together the cake flour, baking powder, and salt; set aside.
3. Beat together the butter and sugar until light and fluffy, about five minutes. Add eggs, one at a time, beating until combined. Mix in vanilla. Add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour.
4. Set aside 1/3 of the batter.
5. In a small bowl, mix the cocoa with 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add to the batter set aside and stir until well combined.
6. Spoon batters into the prepared pan, alternating between vanilla and chocolate. To create a marbling effect, cut a knife through the batters in a swirling motion.
7. Bake for 40-50 minutes, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes, then turn cake out from pan and allow to cool completely.

unsalted butter, baking powder, salt, sugar, eggs, vanilla, buttermilk, cocoa powder

Taken from www.epicurious.com/recipes/member/views/marbled-pound-cake-50182626 (may not work)