Nutella Swirl Pound Cake

1 1/2 cups all purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 stick butter, unsalted, softened
1 1/4 cups sugar
1 jar (13 oz) Nutella

Preheat oven to 325 degrees F. Lightly grease and flour a 9x5 in loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar at medium high speed until fluffy, about 3 minutes. With the mixer at medium low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

Spread 1/3 of the batter in the prepared pan, then spread half of the Nutell on top. Repeat with another 1/3 of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter into the batter with a butter knife. Do not overmix.

Bake the cake for 1 hour and 15 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.