Rose Petal Pound Cake – A Fragrant, Elegant Dessert
Rose Petal Pound Cake is a soft and buttery cake infused with rose flavor.It uses rose water or essence for fragrance.Edible rose petals add beauty and texture.The cake has a dense yet moist crumb.Perfect for tea-time or special occasions.A unique dessert with floral elegance.
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1 tablespoon rose water or rose essence
- 2 tablespoons dried edible rose petals
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Grease and line a loaf pan.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the batter.
- Mix in milk, rose water, vanilla extract, and rose petals.
- Pour batter into the pan and bake for 50–60 minutes.
- Let cool before slicing and serving.
Notes
- Use food-grade edible rose petals only.
- Do not overuse rose essence—it can become overpowering.
- Sift flour for a lighter texture.
- Room temperature ingredients work best.
- Avoid overmixing batter.
- Use fresh butter for rich flavor.
- Line pan for easy removal.
- Let cake cool completely before slicing.