Coffee Loaf Cake recipe with Coffee whipped cream

Coffee Loaf Cake
0 Pre-heat oven to 350 Fahrenheit. Line the bottom and sides of a 9-inch loaf tin with parchment paper or grease with oil and dust with flour.
1 Over a small bowl, dilute milk and espresso powder until no lumps are visible. Set aside.
3 Over a mixing bowl of a stand mixer (or a hand mixer), cream butter, brown sugar and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Beat in room temperature eggs, one by one, mixing after each addition. Add vanilla extract and mix.
4 On a separate medium bowl, mix flour, baking soda, baking powder and salt. Use a whisk to mix the flour mixture and aerate the ingredients for 1 minute.
5 Turn speed of mixer to low. Start adding the dry ingredients to the wet ingredients gradually, alternating with the coffee milk mixture. Mix until just combined.
6 Pour cake batter into the prepared loaf pan and smooth out with a spatula. Use a knife to make a slice on top of the loaf, in the middle. 
7 Place your cake in the middle rack of your oven and bake for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 15 minutes and then remove it carefully from the pan and place it over a wire rack to cool completely.
Coffee whipped cream
9 Freeze a metal bowl and whisk attachment for 15 minutes. *Don't use one if you don't have one, it just makes the process quicker and easier
10 Beat all of the ingredients together on medium-high speed until stiff peaks form. Frost your cooled loaf cake and frost with whipped frosting or serve on the side of each slice.