Buttery and tender, Tiramisu Pound Cake Recipe is a pound cake flavored with espresso and rum. It's a twist on two classic recipes, but even more delicious.
Cream butter until fluffy. Scrape sides of the bowl
Add sugar to butter and mix until fluffy, about 5 minutes. Scrape sides of the bowl.
Add eggs to the mixture, one at a time. Wait until one is combined in the mixture before adding the next egg. Scrape sides of the bowl.
Add soda to buttermilk. Stir
Add salt to the flour and sift.
Add flour and buttermilk to butter mixture, beginning and ending with flour. (Add 1/3 of the flour mixture, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour) Add vanilla and stir to combine.
Remove 1 cup of the batter and add ¼ cup espresso powder to it. Stir.
Remove 1 more cup of the plain batter and add ¼ cup cocoa powder and rum to it. Stir.
Spoon half of the plain batter into prepared tube pan. Top with the 1 cup espresso batter. Then top with the 1 cup of cocoa powder batter. Finally, spoon in the remaining plain batter and smooth the top.
Bake at 325 degrees F for 80 minutes or until wooden pick inserted in the thickest part of the cake comes out clean or with dry crumbs.
Cool cake in cake pan on wire rack for 20 minutes.
With a thin knife, loosen cake from pan. Invert on serving platter and cool. Serve warm or room temperature with whipped cream or ice cream