Preheat the oven to 180C/350F. Grease a loaf pan and line with parchment paper and set aside.
In a large mixing bowl, whisk together your eggs, Greek yogurt, softened butter, milk of choice, and vanilla extract, until combined. Gently fold through your dry ingredients and mix well until combined.
Transfer your cake batter into the lined pan and bake for 50 minutes, or until a skewer comes out mostly clean.
Remove from the oven and let cool completely, before frosting. Refrigerate for 30 minutes, for the frosting to firm up, before slicing.
* If you'd like to glaze the cake instead, combine keto powdered sugar with vanilla extract and milk until the desired texture is achieved. Drizzle over the top of them. TO STORE: Leftovers should be stored in the refrigerator, covered, for up to 1 week. Any longer and the pound cake will start to become too crumbly. TO FREEZE: Place slices of the cake in a ziplock bag or container and store in the freezer for up to 6 months. Recipe loosely adapted from here.