Rose Water Pound Cake

This aromatic Rose Water Pound Cake combines classic baking techniques with a floral twist, perfect for dessert lovers seeking a unique taste experience. Ideal for spring gatherings, this cake is moist, flavorful, and fragrant.

Prep time: 15 minutes
Cook time: 1 hour 25 minutes
Serves: 10

Ingredients

1 cup unsalted butter

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk

2 teaspoons rose water

1 teaspoon vanilla extract

1/2 cup chopped pistachios

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9x5 inch loaf pan.

2. In a large bowl, cream the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, ensuring each is fully incorporated.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients.

6. Stir in the rose water and vanilla extract until just combined.

7. Pour the batter into the prepared loaf pan and sprinkle with chopped pistachios.

8. Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.

9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 5 days.

Reheating

To reheat, slice and microwave on low power for 10-15 seconds or enjoy at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.