Rose Petal Pound Cake Recipe

Name: Rose Petal Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1 cup butter, room temperature; 1 2/3 cups white sugar; 5 eggs, room temperature; 1 teaspoon almond extract; 3 tablespoons ground almonds; 1 teaspoon rosewater; 2 drops red food coloring; 1 tablespoon confectioners' sugar, for dusting

Servings: persons

2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, room temperature
1 2/3 cups white sugar
5 eggs, room temperature
1 teaspoon almond extract
3 tablespoons ground almonds
1 teaspoon rosewater
2 drops red food coloring
1 tablespoon confectioners' sugar, for dusting

1
Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.
2
Sift together flour and salt; set aside.
3
Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.
4
Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.
5
Divide batter into two equal parts. Into one part, add the almond extract and the ground almonds. To the other part, add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
6
Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving.

1213

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 teaspoon salt, 1 cup butter, room temperature, 1 2/3 cups white sugar, and more.

Yes, Rose Petal Pound Cake 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.

Rose Petal Pound Cake

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