Hazelnut Espresso Loaf Cake

Hazelnut Cake:

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup hazelnut liqueur (Frangelico)

Espresso Hazelnut Glaze:

• 1/2 cup powdered sugar
• 2 tsp espresso powder
• 2 tsp hazelnut liqueur (Frangelico)
• 1 Tbsp milk

For Cake:

Preheat oven to 325°F. Prepare Classic Fluted loaf pan with baking spray containing flour. Using an electric mixer with a paddle attachment, beat butter until fluffy. Blend in sugar completely. Add eggs one at a time until creamy. In a small bowl, blend dry ingredients with a whisk. Add dry ingredients alternately with hazelnut liqueur, mixing until smooth. Pour batter into pan, filling 3/4 full. Tap pan on towel covered counter to remove air bubbles. Bake for 40 – 45 minutes or until toothpick inserted into the center comes out clean. Cool loaf in pan for 7 minutes before inverting on a cooling rack.

For Glaze:

Mix together powdered sugar, espresso powder, and hazelnut liqueur in a bowl. Add milk until you reach desired consistency. Pour over cooled cake and serve.