Coffee Pound Cake with Cardamom

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings

This cake has a very mild coffee flavor. Leave the coffee extract out of the batter for a vanilla cake.


1 1/2 cups all-purpose flour
2teaspoons baking powder
1/2teaspoon salt
1teaspoon cardamom, plus a pinch
1cup plain low fat yogurt or Greek yogurt
1 1/4cups sugar, divided
3 eggs
1/2teaspoon vanilla
1/2teaspoon coffee extract (or 1 teaspoon espresso powder dissolved in 1 teaspoon water)
1/3cup mild olive oil or vegetable oil
1/4cup plus 2 tablespoon brewed coffee
1cup powdered sugar


  1. Preheat oven to 350F. Grease an 8 1/2 by 4 1/4-inch loaf pan.
  2. Combine flour, baking powder, salt and 1 teaspoon cardamom.
  3. Combine yogurt, 1 cup sugar, eggs, vanilla, coffee extract and oil; whisk well. Slowly stir in flour mixture. Pour batter into prepared pan and bake 50 to 55 minutes, until a cake tester placed in the center of loaf comes out clean.
  4. Place 1/4 cup brewed coffee in a saucepan. Add remaining 1/4 cup sugar. Heat until sugar dissolves. When cake is done, let cool in pan 10 minutes. Place cake on a wire rack over a sheet pan. While cake is warm, poke holes in top of cake, pour coffee mixture over top and allow it to soak in. Let cool.
  5. To prepare icing, combine powdered sugar, remaining 2 tablespoons of brewed coffee and a pinch of cardamom, stirring until smooth. Add more sugar if necessary to reach spreading consistency. When cake is cool, drizzle glaze over cake.

Nutritional Info *per serving

  • Calories 310
  • Fat 9g
  • Cholesterol 60mg
  • Sodium 170mg
  • Carbohydrate 53mg
  • Protein 5g