COFFEE POUND CAKE

Rich and soft Coffee Pound Cake full of pure coffee aroma!

In this recipe you'll find all the tips to always get perfect pound cake texture, with moist flavorful buttery crumbs.

The batter is enriched with hot coffee and oil that keep this Coffee Pound Cake moist for days.

Topped with an irresistible coffee glaze made with pure Italian Moka coffee, it will blow your mind!

You have to try this Coffee Pound Cake if you're a coffee addicted because the coffee floavor is intense!

Prep Time 20 mins

Cook Time 53 mins

Total Time 1 hr 13 mins

Course Dessert

Cuisine American, British, European

Servings 12 Servings

Calories 299 kcal

Prepare a 26cm-10inch long (2pound-1kg) pound cake pan: grease it, line the bototm with parchment paper and dust the sides with flour.
In a large bowl place butter, brown sugar, vegetable oil and mix with a hand/stand mixer for many minutes until become pale and very fluffy. Be patient, you should mix butter mix a lot to get a soft pound cake!
Add the eggs one at a time and mix just until incorporated: you should mix every egg for about 60 seconds. Set aside.
In a medium size bowl sift together flour, baking powder, salt and mix well. Set aside.
Prepare coffee mixing hot water with instant coffee powder and mix well to dissolve it.
Add the flour mix into the butter mix in three times alternating it with hot coffee: be gentle and use a spatula, not the hand mixer, to avoid overbeating and deflating the batter.
Place the batter into the prepared mold and smooth the top.
Grease a knife with butter and score a straight line in the center of pound cake: this will help your cake to crack in the middle.
Bake in preheated oven (no fan, upper+lower heat) at 160°C-320°F for about 53 minutes or until a toothpick comes out clean.
Slightly cool down the cake in the pan, then insert a sharp knife around the edges and moved to easily unmold pound cake.
Cool it down completely on a wire rack before glaze it.

In a medium size bowl mix together powdered sugar and coffee until get a very thick glaze. Add the coffee little by little to avoid getting a runny glaze.
Glaze pound cake and wait about 20-30 minutes to set the glaze before serve it.

Store at room temperature for about 5 days.