Cuban Coffee Pound Cake with Fresh Mango and Lemon Ice Cream Recipe | James Beard Foundation

Ingredients

• 1/4 cup plus 2 tablespoons brewed Cuban coffee or espresso
• 1 vanilla bean
• 1 cup (1/2 pound) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 4 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt