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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.
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5 from 7 votes

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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings

Ingredients

  • 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

Instructions

  • 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!