Cream butter and sugar together for 7 minutes
Add in eggs one at a time
Mix until incorporated, scrape down the sides and bottom of mixing bowl
Sift cake flour and baking powder together
Whisk together Greek yogurt, milk and vanilla extract
Alternate adding in dry mixture and wet mixture, starting and ending with dry.
Mix just until incorporated, do not over mix
Scrape down sides and bottom of mixing bowl to ensure all ingredients are properly incorporated
Separate half of the batter into a small mixing bowl (about 2 cups of batter)
Whisk together cocoa powder and hot water and set aside
Combine cocoa powder mixture into the separated one third of the batter
Mix just until incorporated
Grease loaf pan
Preheat oven to 350 °F
Alternate scooping the vanilla batter and chocolate batter into the prepared loaf pan
Using a scoop or measuring cup add vanilla batter into the bottom of the loaf pan
On top of the vanilla batter add a scoop of chocolate batter
Repeat until all of the batter has been added to the pan
Use a knife or cake tester to gently swirl the batter in the loaf pan
Bake pound cake for approximately 1 hour, or until a cake tester inserted comes out clean
Let pound cake cool for 10 to 15 minutes before removing it from the loaf pan
Finish cooling on a wire rack
Serve pound cake as is, or wrap tightly in plastic wrap and store at room temperature for 4 to 5 days
