Olive Oil Pound Cake with Coffee Cream

Instructions

1. To make the coffee cream: combine 1 cup of cream, the sugar and coffee beans in a small pot then bring to a boil. Remove from heat, scrape cream and coffee beans into a large bowl, then place bowl in an ice bath for 30 minutes. Add second cup of cream, cool completely in the refrigerator.
2. While cakes are baking or just before serving, strain out and discard coffee beans. Whip to stiff peaks and refrigerate until ready to use.
3. For the cakes: With rack in the center, preheat oven to 325 F. Coat a loaf pan or Bundt pan generously with pan spray. Sift together the flour, salt and baking soda; set aside.
4. Place sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed- stopping to occasionally scrape- until mixture is a yellowish cream color with a light, almost fluffy texture, about 5 mintues.
5. Continue to beat as you add the eggs one at a time, occasionally scraping sides of the bowl; fully incorporate before adding the next egg. With machine running, add olive oil, lemon juice, and vanilla extract- mix until well combined.
6. Add dry ingredients to butter-egg mixture; mix on medium-low speed just until combined-do not overmix. Be sure to scrape the bottom of mixing bowl where flour tends to collect. Fill prepared pan and bake for 55 to 70 minutes or until a skewer inserted into the center comes out clean. Set aside to cool slightly before turning cake out of the pan. Serve with Coffee Cream.