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.
Tips & Substitutions
For a lighter texture, ensure the butter is softened but not melted. You can substitute half of the all-purpose flour with almond flour for added flavor. If you don't have rose geranium leaves, citrus zest or a splash of lemon juice can add a refreshing note. Make sure to sift the flour and baking powder together to avoid lumps.
Serving Suggestions
Serve the geranium pound cake with a dusting of powdered sugar for a beautiful presentation. It pairs beautifully with whipped cream and fresh berries for a delightful dessert. Consider serving it alongside a cup of tea or coffee. For a unique twist, try it with a drizzle of Goldie'S Pineapple Juice Dressing for added flavor.
Storage & Reheating
Store the cooled pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm in the microwave for 10-15 seconds or in the oven at low heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Geranium Pound Cake contains roughly 328 calories, with 1g protein, 39g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of extract instead of vanilla?
Yes, you can substitute vanilla extract with almond extract or lemon extract for a different flavor profile. Just keep in mind that these extracts have a stronger taste, so start with half the amount and adjust to your preference.
How can I make the cake more moist?
To enhance moisture, consider adding an extra egg or a tablespoon of sour cream to the batter. Additionally, do not overmix the batter once the flour is added, as this can lead to a denser cake. Ensuring the cake is not overbaked also helps retain moisture.
What should I do if the cake sticks to the pan?
If the cake sticks, it's likely due to insufficient greasing or cooling time. Make sure to grease the pan thoroughly and allow the cake to cool for 15 minutes before attempting to remove it. If it still sticks, run a knife around the edges to help release it.
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).