Prep your loaf pan. Line the loaf pan with a layer of parchment paper for easy release and soft edges.

Combine dry ingredients in a separate bowl: Flour, cocoa powders, coffee powder, baking soda, and salt.

Cream butter and sugars: In a mixer fitted with the paddle attachment, cream butter and sugars together until light and fluffy, 2-3 minutes.

Add eggs & vanilla: Add eggs one a time, using a rubber spatula to scrape down the sides of the bowl to make sure everything mixes together evenly. Lastly, add the vanilla.

Add the dry ingredients and sour cream: Add half the dry ingredients, add all of the sour cream, and add the remaining dry ingredients, mixing together well between each addition.

Bake: Pour batter into your prepared loaf pan and bake in a 350°F/177°C oven for 60-65 minutes, until a toothpick inserted into the center comes out clean.

Cool & store: Allow to cool for 15 minutes, and then lift up on the parchment paper to remove loaf from pan and cool completely (preferably on a wire rack) before glazing. Store cake in an airtight container and leave at room temperature without glaze for up to 5 days for maximum freshness. Store glazed cake in an airtight container in the refrigerator for up to 5 days for maximum freshness. Pound cakes freeze extremely well in an airtight container. Glaze after thawing if freezing first.