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Adjust Servings:
Butter – 9 oz (255 g)
Sugar – 5 ¼ (150 g)
Vanilla Sugar – ⅓ oz (10 g)
Eggs – 4
Milk – 5 fl oz (150 ml)
Wheat Flour – 14 oz (400 g)
Baking Powder – 2 tsp
Salt – 1 pinch
Instant Coffee – 3 tsp
Water – 1 fl oz (30 ml)
Oranges – 1
Powdered Sugar – 7 oz (200 g)
Cream – 2 oz (55 g)

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Coffee Orange Pound Cake

Coffee Orange Pound Cake

  • 1h 20 min
  • Serves 6
  • Medium




How about a cup of aromatic coffee with… a coffee cake? Aye, there’s no such thing as too much java. Hence, we decided to play around with the ingredients and cook something positively unique. The dessert acquires a very unusual taste due to orange zest. Now then! Gather your culinary notes: here’s a real charmer — airy coffee orange pound cake!

We chose to conduct our experiment with ingredients using this dessert for a reason. First, the treat is prepared according to a universal scheme. By mixing butter with sugar, eggs, and flour, you get the perfect dough. Second, you can put anything your heart desires in this dessert. We’ve made sure of it yet again, and our coffee orange pound cake is convincing proof.



Beat softened butter with sugar and vanilla sugar. Add eggs and beat again.


Combine flour, salt, and baking powder. Add part of the dry ingredients with milk to the dough and whisk. Then add the rest of the flour and milk. Whisk again. Divide the dough into two.


Pour instant coffee dissolved in water into one. Add grated orange zest to the other, leaving some for decoration. Mix well.


Grease a cake pan with butter. Then lay the dough in layers, alternating the coffee and orange dough.


Put the cake in the oven for 60 minutes at 360 °F. In the meantime, mix powdered sugar and cream to make the icing.

Let the finished coffee orange pound cake cool slightly. Then, you can cover it with icing and garnish with fresh orange zest. This splendid and unique dessert will surprise you with its original taste. Be sure to try making this treat. Bon appétit!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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