Rosewater Pound Cake


  • 2-3/4 cups sugar1 cup butter, softened
  • 6 large eggs
  • 1 tbl. Rose flower water
  • 1 tsp. Vanilla extract
  • 3 cups flour
  • 1/4 tsp. Salt
  • 1/4 tsp. Baking soda
  • 1 cup sour cream
  • zest from 1 lemon

Optional garnishes: Powdered sugar, bittersweet chocolate, red roses, rose geranium leaves.

Preheat oven to 300F. Oil and dust with flour a 10” tube pan. Cream butter with sugar until light. Add eggs one at a time, then rosewater and extracts. Sift flour, salt and soda 3 times. Add alternately with the sour cream to the butter mix. Add the lemon zest last. Pour into prepared pan and bake for about 1-1/2 hour, or until golden and firm. Loosen cake edges with a knife and let stand for about 15 minutes in the pan, then invert on a wire rack to cool. Glaze or dust with powdered sugar. Drizzle with melted bittersweet chocolate. Garnish with roses and rose geranium leaves.

This is a wonderful cake to serve for guests, or just for a romantic evening for two.

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