Vanilla Greek Yogurt Olive Oil Pound Cake

I chose this recipe because I had Greek yogurt nearing it expiration. I also only had 2 eggs and 2 egg whites (left over from another recipe), so I made do. After reading the reviews I decided to cut the sugar to one cup and it was plenty sweet. I also didn't have enough olive oil so I used butter -the author calls for evoo OR melted butter- so I just took it a step farther and browned the butter. This cake was simple, moist and had a tender crumb. I will make this again with the third whole egg and olive oil (although the brown butter was delicious). No glaze needed but a lemony drizzle might be nice.