Happy Valentine’s Day you foodies! Let this be a bouquet of roses from me to you via rose water pound cake. If anything, I wish this had been more rose water-y. I used 1 tablespoon when I made it which resulted in a very light florally background note, I upped the amount below to 1.5 tablespoons but if you’re feeling bold go for 2.
This cake comes together in one bowl which I’m very into (if you don’t count the icing). I would definitely not be mad about this pound cake on its own, maybe with a light dusting of powdered sugar… if you’re not feeling the icing.
I picked this icing because it’s super easy but if you’d rather have the frosting of your choice go for it. It’s hard to mess up pound cake… when there’s this much butter gong on how can you wrong?
This is really fast so if you’re looking for something for your sweetie tonight skip the roses and whip up a little rose water pound cake love…
For Pound Cake
- 1.5 tablespoons rose water
- 1 teaspoon vanilla extract
- 250 grams butter, at room temp
- 4 eggs
- 250 grams flour (1 2/3 cups), sifted
- 250 grams sugar
- 0.25 cup milk
Chocolate Icing (optional):
- 2 cups (350 grams) powdered sugar, sifted
- 1/3 cup (35 grams) cocoa, sifted
- 5 tablespoons boiling water
- 0.25 cup dried rose petals
- Preheat oven to 320 degrees F. Grease a spring form pan.
- Beat the butter, sugar, rose water and vanilla for 10 minutes with electric beaters.
- Add eggs, one at a time, beating well to combine. Add flour and beat to combine.
- Fold through milk. Spoon into prepared pan. Bake for 55-60 minutes until a cake tester comes out clean. Let cool in pan.
- While cake cooks, make icing. Whisk together powdered sugar and cocoa. Stir in boiling water, a tablespoon at a time, until you reach desired consistency.
- Spread frosting on top of cooled cake. Garnish with rose petals.
Inspired by DonnaHay