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Espresso Poundcake with Maple Bacon Icing

Hello, my name is Jessica and I used to buy $4 cappuccinos all.the.time.

I am a coffee snob. I wish I wasn’t and I hate to admit that I am. I have tried making french press coffee — I can never get it to taste right  and it takes FOREVER — I have owned a Keurig machine and I have made regular coffee with a regular coffee pot. But I ALWAYS go back to one of the coffee shops that have the big espresso machines. I am a total sucker for a rich espresso filled with foamed milk.

Enter in my love of Nespresso. Over a year ago my friend Laura Ashley introduced me to her darling Nespresso Machine. She also had the Aeroccino Plus (an ahmazing milk frother that does 2 kinds of frothed milk, plus cold & hot). Every time I would go over to her house she would make me a giant cappuccino with freshly ground nutmeg on top. I was in total coffee snob heaven!

I put off buying one because I thought the pods would be really expensive to keep buying…but a few months ago I looked into the actual cost and found that they are only .60 cents per pod. Um hello, I have been paying a crazy $4 per cappuccino. Even with the initial investment for the machine, I would still come out on top.

Jorge and I have had our Nespresso Pixie for over a month now and we are NEVER looking back. In under 2 minutes (including the heat up time & milk frothing time!) I can have a glorious cappuccino in my hand. My life has never been clearer. I love you Nespresso, please marry me.


Espresso Poundcake with Maple Bacon Icing

If you have a HUGE sweet tooth, you can sprinkle your bacon with brown sugar before it bakes to make candied bacon for the top!


  • 1 1/2 cups all purpose flour
  • 1 tablespoons double dutch cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoons salt
  • 12 tablespoons (1 1/2 sticks) butter, softened
  • 1 1/4 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup strong espresso, cooled (I used Ristretto by Nespresso)


  • 1/2 teaspoon whole milk
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon maple extract
  • 1 1/2 cups powdered sugar
  • 8 strips center cut bacon, cooked and crumbled


Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.

In stand mixer, beat together butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and mix until combined.

Add half flour mixture and half espresso. Mix. Add remaining flour mixture and espresso and mix until smooth and no large lumps remain.

Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 45 minutes and then remove from pan.

Then, in a small bowl whisk together milk, pure maple syrup, and maple extract. Add powdered sugar, whisking until smooth. Slowly pour on top of the cooled poundcake and sprinkle with crumbled bacon. Serve immediately.

Giveaway Closed.

Disclosure: I received a gorgeous Nespresso Pixie just like the winner will get…but I was not compensated to write this post. As always, all opinions are 100% my own!

This post may contain affiliate links. Read my disclosure policy.

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