Espresso Pound Cake

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 tablespoon finely ground dark-roast coffee beans
• 1 lemon
• 2/3 cup unsalted butter
• 1 cup sugar
• 2 large eggs
• 1/3 cup buttermilk

Recipe

• 1 preheat oven to 350 degrees.
• 2 generously butter an 8 ½ x 4 ½ inch loaf pan.
• 3 sift the flour, baking powder, and salt into a bowl.
• 4 stir in the ground coffee.
• 5 grate the zest from the lemon into the bowl.
• 6 in the bowl of a stand mixer, beat the butter on medium speed until creamy.
• 7 add the sugar and beat until the mixture is pale and fluffy.
• 8 add the eggs, beating until incorporated.
• 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 beat just until combined.
• 11 pour the batter into the prepared pan and smooth the top.
• 12 bake until the cake is browned and puffed, and a toothpick inserted into the center comes out clean, 50-60 minutes.
• 13 let cool completely on wire rack.
• 14 run a knife around the edge of the pan.
• 15 invert the cake onto a plate, then turn the cake right side up.
• 16 cut into thick slices and serve.