This Mother’s Day, why not make a cake for your Mom and surprise her? Here is one of our favorites made with Rose Flower Water and Rose Geranium leaves.


  • 6 rose-scented geranium leaves
  • 2 2/3 cups sugar
  • 1 cup unsalted butter, softened
  • 6 large eggs
  • 2 teaspoons URBANherbal rose flower water
  • ½ teaspoon lemon extract
  • 3 cups unbleached flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup sour cream
  • Zest from one small lemon
  • Powdered sugar, bittersweet chocolate, organic red roses, rose geranium leaves as optional garnishes

Preheat oven to 300 F. Butter and flour a 10 inch tube pan. (We like to use a heart shaped pan.)

In a food processor, finely mince geranium leaves with sugar.

Add butter and cream mixture until light.

Mix in eggs, one at a time. Add rose water and extracts.

Blend well.

Sift flour, salt and soda together 3 times.

Add alternately with the sour cream to the butter mixture.

Add lemon zest and blend well.

Pour into prepared pan and bake for 1 to ½ hours or until golden and firm.

Loosen edges with a knife, and let stand for 15 minutes in the pan, then invert on rack to cool.

Glaze or dust with powdered sugar, or drizzle with bittersweet chocolate. Garnish.


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