Preheat & Prep:

• Preheat oven to 350°F (175°C).
• Grease and flour a 9-inch cake pan or loaf pan.

Mix Dry Ingredients:

• In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Dissolve Espresso:

• In a small bowl, dissolve espresso powder in hot water. Let cool slightly.

Cream Butter & Sugar:

• In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
• Add eggs one at a time, mixing well after each addition.
• Stir in vanilla extract and the cooled espresso mixture.

Combine Wet & Dry Ingredients:

• Gradually mix in dry ingredients, alternating with sour cream, starting and ending with flour mixture.
• Mix until just combined—do not overmix.

Bake:

• Pour batter into the prepared cake pan and smooth the top.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Let cake cool in the pan for 10 minutes, then transfer to a wire rack.

Make the Espresso Glaze:

• In a small bowl, whisk together powdered sugar, espresso powder, milk, and vanilla until smooth.
• Adjust consistency by adding more milk if needed.

Glaze & Serve:

• Drizzle the glaze over the cooled cake. Let set for 10 minutes before slicing.