Treat your sweet tooth with a pound cake designed for coffee lovers.

If you've been reading some of my previous entries on coffee-infused desserts, you could say that I have a wee bit of an addiction to both sweets and coffee. Since my insulin levels are fine and there's much work to be done, I'm not quitting either of these so-called vices. This easy-peasy pound cake can feed quite a lot of folks and is great for both breakfast and dessert. So get your tube pan ready, y'all!



  • 4 cups of flour
  • 1-1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 4 sticks of unsalted butter, softened
  • 2-1/2 cups sugar
  • 7 eggs
  • 1 cup strong coffee, cooled (I used Black Rifle Coffee Company's Silencer Smooth)
  • 1 Tbsp. vanilla extract


  • 1/4 cup whole milk
  • 1 tsp. vanilla extract
  • 2 cups confectioner's sugar 


  1. Preheat oven to 350 F. Mix together flour, baking powder, salt, and cinnamon.
  2. Using an electric mixer, mix butter, and granulated sugar on medium speed until butter becomes fluffy.
  3. Add eggs, one at a time, mixing thoroughly after each egg. 
  4. Add flour mixture alternately with coffee, beating until well blended after each addition.
  5. Mix in vanilla extract last.
  6. Pour into greased 9-inch fluted tube pan.
  7. Bake for an hour and a half, or until a toothpick inserted near center comes out clean.
  8. Set cake aside for 10 minutes, then slowly and gently turn the pan over to release cake onto a wire rack.
  9. Use a bread knife to level out the bottom if necessary.
  10. Whisk milk and vanilla in a medium saucepan over low heat.
  11. Add confectioner's sugar into the mixture, whisking slowly until smooth.
  12. Move cake onto a dish or tray to catch excess glaze.
  13. Drizzle glaze generously over cake.
  14. Cut, serve, and enjoy!

If you try the recipe, share your creations with us in the comments below.