Red Velvet Swirled Pound Cake

1 - Preheat oven to 350F. Line a large loaf cake pan with parchment paper so that you have “sleeves” for easy removal.
2 - In the bowl of a stand mixer, combine the butter, sugar, and yogurt. Beat on HIGH speed for 2 minutes.
3 - Stir in the vanilla and milk. Mix in the eggs one at a time.
4 - In a separate bowl, mix the flour, baking powder, and salt together. Add to the wet ingredients bowl.
5 - Remove half of the batter to a separate bowl and add in the additional milk, cocoa powder and red food coloring. Mix just until combined.
6 - Alternating between the two batters, add the cake batter to the prepared loaf pan.
7 - Use a butter knife or skewer to swirl the batters together.
8 - Bake for 55 - 65 minutes, until a toothpick inserted into the center comes out with moist crumbs.
9 - Let the cake cool in the pan 10 minutes before removing to a wire rack to cool completely.
10 - Dust with powdered sugar or add a glaze to enjoy!