Geranium Pound Cake
A fragrant pound cake infused with rose geranium leaves, offering a delicate floral aroma complemented by a moist, buttery crumb, perfect for elegant teatime or special occasions.
Ingredients
Instructions
- Cream the butter until smooth; gradually add the sugar, beating well until combined.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, combine flour and baking powder.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with the flour mixture, mixing after each addition.
- Stir in the vanilla extract.
- Line a well-greased 10-inch tube pan with rose geranium leaves, if desired.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 1 hour or until a cake tester inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Remove from the pan and let cool completely on a wire rack.
- Sift powdered sugar over the top of the cooled cake, if desired.
Nutrition & Diet Analysis (per serving)
728
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).