For this recipe, you will need all-purpose flour, sugar, butter, eggs, milk, baking powder, salt, vanilla extract, and espresso powder.
Dissolve 2 tablespoons of espresso powder in 1/4 cup of warm milk. This concentrated espresso mixture will infuse the cake with a rich coffee flavor.
In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of sugar until the mixture is light and fluffy.
Add 4 large eggs to the butter and sugar mixture, one at a time, beating well after each addition. This step helps to incorporate air into the batter, ensuring a light and airy cake.
In a separate bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Sifting the dry ingredients helps to remove
Gradually add the dry ingredients to the butter mixture, alternating with the cooled espresso mixture. Begin and end with the dry ingredients, mixing just until combined.
Stir in 1 teaspoon of vanilla extract to enhance the flavor of the cake. The vanilla complements the espresso, adding depth to the overall taste.
Pour the batter into a greased and floured loaf pan. Bake at 350°F (175°C) for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Slice the Espresso Pound Cake and serve it with a cup of hot coffee or a scoop of vanilla ice cream. For an extra touch, drizzle with a simple glaze made of powdered sugar