Whipped Cream Coffee Pound Cake Recipe

Name: Whipped Cream Coffee Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; 2 ounces espresso; 3 eggs; 2 cups flour; 1 ½ cups sugar (can use brown sugar too, have exztra for the pan); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons cinnamon; 2 teaspoons vanilla or 2 teaspoons almond extract

Servings: persons

1 cup heavy cream
2 ounces espresso
3 eggs
2 cups flour
1 ½ cups sugar (can use brown sugar too, have exztra for the pan)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla or 2 teaspoons almond extract

1
Preheat the oven to 350 degrees.
2
Beat the whiipping cream until it begins to stiffen.
3
Add the espresso, followed by the eggs (one at a time), extract, baking powder and soda, and salt.
4
Reduce the speed to med/low, and slowly add the sugar and flour.
5
Mix only until combined.
6
Pour the mixture into a loaf pan that's been greased, and dusted with sugar.
7
Bake about an hour to an hour and a half.

836

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup heavy cream, 2 ounces espresso, 3 eggs, 2 cups flour, and more.

Yes, Whipped Cream Coffee Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whipped Cream Coffee Pound Cake

How did you like this recipe?

Frequently Asked Questions