Not recommended, but funny nonetheless

Speaking of food, I tried your recipe last night, but added raspberry jam.

Results: it sat out overnight cooling, since it finished baking as I was preparing for bed. I think I could have baked it 15 minutes less (I split the batter between two loaf pans), and that would have made it more moist, but it's still quite tasty!

When adding the jam, I put teaspoon amounts over the batter at the end, and marbled it in. I think with raspberry, it would be great if I added lemon juice instead of the extract, and maybe grated some rind in. It still serves well though! Oh, I also added 1/4 cup brown sugar and reduced white sugar to 3/4 cup.

I've put the second one in the freezer, which will also make it more moist once it defrosts.

I think I would make it again though – the yogurt makes the pound cake healthier than one made with a full pound of butter.