Espresso Cake



(1 Loaf)

  • 165g organic white flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 1/2 tsp cocoa powder
  • 200gorganic butter
  • 165g sugar
  • 1/2 tsp vanilla extract
  • 3 organic eggs (room temperature)
  • 50g organic Half & Half
  • 2 tbsp LPQ Organic Espresso Grounds
  • 1 tbsp organic Lemon Juice
  • 2 tsp Lemon zest

When it comes to pairing coffee and cake, we can't think of a better match for our organic coffee than our organic Espresso Cake! Now you can enjoy it month after month at home with this recipe.

As bakers, we prefer to measure our ingredients in weights because it's much more precise. If you need some convincing, be sure to read this, otherwise, pull out your scale and get baking!


  1. Whisk together the flour, baking powder, salt, cocoa powder and espresso.
  2. Using the paddle attachment, beat the butter, sugar and lemon zest together until fluffy and lighter in color. This will take at least 8-10 minutes.
  3. Add the eggs very slowly and gradually, mixing thoroughly after each addition.
  4. Add 1/3 of the dry ingredients and mix to barely incorporate it.
  5. Then add another 1/3 of the dry ingredients, followed by the remaining liquid.
  6. Mix in the remaining dry ingredients, being careful not to over mix.
  7. Pour batter into a greased loaf pan and spread evenly.
  8. Preheat the oven 175°c and bake for approximately 55 minutes.

Espresso Cake Loaves

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