Espresso Pound Cake
Classic buttery pound cake is transformed into a coffee-lover's dream! This gorgeous espresso pound cake hits the spot with a fresh brew of coffee.
Servings 12 servings
- 1 cup butter, softened
- 1 cup coconut sugar (brown sugar)
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup brewed espresso, divided
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for topping
Preheat oven to 350F. Line a 9-in loaf pan with tin foil and lightly grease and flour. Set aside
In a large bowl with a handheld electric mixer, beat butter and sugar together until completely smooth and creamy. Beat in vanilla and and eggs one at a time, beating well after each addition. Slowly beat in 1/4 cup espresso, flour, baking powder, and salt until smooth.
Spread batter into prepared pan and smooth top. Bake pound cake at 350F 55-60 minutes or until toothpick tests done. Brush warm cake with remaining 1/4 cup brewed espresso.
Let cake cool in pan 20 minutes then invert onto a cooling rack to cool completely. Dust top of cake with powdered sugar then slice and enjoy!