Rose GeraniumButtermilk Pound Cake Recipe – a delicious recipe with butter, sugar, eggs, vanilla, lemon, geranium leaves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees F. Butter and flour a large Bundt pan.
2
Cream 1/2 pound butter and 2 1/4 cups sugar until light and fluffy.
3
Beat in 4 eggs, one at a time, then add 2 teaspoons vanilla, the grated zest of 1/2 lemon, and 2 tablespoons minced rose geranium leaves.
4
In a separate bowl, combine 3 cups all-purpose flour, a pinch of salt, and 1 teaspoon baking soda.
5
Starting and ending with the dry ingredients, alternately add the flour mixture and 1 cup buttermilk to the batter.
6
Pour the batter into the pan and bake for 1 hour and 10 minutes, or until just set in the middle.
7
Cool before removing from the pan, then dust with confectioners sugar and sprinkle with rose geranium blossoms and garnish with leaves.
1727
kcal
Calories
103
g
Fat
183
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 pound (2 sticks) butter, 2 1/4 cups granulated sugar, 4 large eggs, 2 teaspoons vanilla, and more.
Yes, Rose GeraniumButtermilk Pound Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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