Espresso Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Generously butter an 8 ½ x 4 ½ inch loaf pan.
  • Sift the flour, baking powder, and salt into a bowl.
  • Stir in the ground coffee.
  • Grate the zest from the lemon into the bowl.
  • In the bowl of a stand mixer, beat the butter on medium speed until creamy.
  • Add the sugar and beat until the mixture is pale and fluffy.
  • Add the eggs, beating until incorporated.
  • 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.
  • Beat just until combined.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake until the cake is browned and puffed, and a toothpick inserted into the center comes out clean, 50-60 minutes.
  • Let cool completely on wire rack.
  • Run a knife around the edge of the pan.
  • Invert the cake onto a plate, then turn the cake right side up.
  • Cut into thick slices and serve.
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