Cream butter and sugar, add eggs one at a time, then mix in flour, baking powder, salt, and vanilla. Bake until golden brown.
Follow classic pound cake recipe, adding lemon zest and juice to batter. Glaze with lemon syrup after baking.
Split batter in two, mix cocoa powder into one half. Alternate spoonfuls of each batter in pan, then swirl with a knife before baking.
Substitute almond extract for vanilla, add sliced almonds to batter. Garnish with more almonds before baking.
Fold dried cranberries and orange zest into batter. Glaze with orange icing after baking.
Add coconut milk and shredded coconut to batter. Top with toasted coconut flakes before serving.
Puree berries and swirl into batter. Bake until set and garnish with fresh berries.
Substitute gluten-free flour blend for regular flour. Ensure all other ingredients are gluten-free certified.
Swirl Nutella into batter before baking. Drizzle more Nutella on top after baking for extra indulgence.
Experiment with different flavor combinations and decorations to customize your pound cake experience.