Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Espresso Pound Cake Recipe
    Lost? Site Map

    Espresso Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    45 mins

    1 hrs

    ratherbeswimmin''s Note:

    In ‘Williams-Sonoma: Dessert of the Day’

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Generously butter an 8 ½ x 4 ½ inch loaf pan.
    3. 3
      Sift the flour, baking powder, and salt into a bowl.
    4. 4
      Stir in the ground coffee.
    5. 5
      Grate the zest from the lemon into the bowl.
    6. 6
      In the bowl of a stand mixer, beat the butter on medium speed until creamy.
    7. 7
      Add the sugar and beat until the mixture is pale and fluffy.
    8. 8
      Add the eggs, beating until incorporated.
    9. 9
      Decrease mixer speed to med-low and add the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, starting and ending with the dry ingredients.
    10. 10
      Beat just until combined.
    11. 11
      Pour the batter into the prepared pan and smooth the top.
    12. 12
      Bake until the cake is browned and puffed, and a toothpick inserted into the center comes out clean, 50-60 minutes.
    13. 13
      Let cool completely on wire rack.
    14. 14
      Run a knife around the edge of the pan.
    15. 15
      Invert the cake onto a plate, then turn the cake right side up.
    16. 16
      Cut into thick slices and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Espresso Pound Cake

    Serving Size: 1 (98 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 342.1
     
    Calories from Fat 151
    44%
    Total Fat 16.8 g
    25%
    Saturated Fat 10.2 g
    51%
    Cholesterol 87.6 mg
    29%
    Sodium 149.4 mg
    6%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 0.8 g
    3%
    Sugars 25.7 g
    102%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    coffee beans

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites