Rose Water Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 25 min
🍽 Serves: 10
★★★★★
Be the First to Review!

This Rose Water Pound Cake is a delightful twist on the classic dessert, infusing it with a subtle floral aroma that feels like a warm hug. Perfect for an afternoon tea or a special occasion, this cake is sprinkled with pistachios for a satisfying crunch.

Ingredients for Rose Water Pound Cake

The foundation of our cake is butter, which lends richness and moisture. Granulated sugar sweetens the batter while helping to achieve a tender crumb. We use eggs for structure and binding, ensuring the cake holds together beautifully. All-purpose flour is our go-to for a perfect texture — not too dense, not too light. A touch of baking powder ensures a modest rise, while salt balances the sweetness. Whole milk adds moisture, while rose water and vanilla extract infuse the cake with a lovely fragrance. Finally, pistachios provide a crunchy contrast to the cake’s soft texture.

Tips & Tricks

  • Make sure all your ingredients are at room temperature before starting — this helps them blend more smoothly.
  • Use a good quality rose water for the best flavor. Too much can be overpowering, so measure carefully.
  • If you’re unsure about your oven’s temperature, consider using an oven thermometer for accuracy.
  • For an extra touch of elegance, lightly toast the pistachios before adding them to the batter.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more refined presentation, serve slices with a drizzle of rose-infused syrup or a sprinkle of powdered sugar. A hot cup of Earl Grey tea complements the floral notes wonderfully.

Frequently Asked Questions

Can I use a different type of nut?
Absolutely! Almonds or walnuts would also work well.
Is there a substitute for rose water?
You might try orange blossom water for a different floral note, but the flavor will be slightly different.
How should I store the cake?
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Rose Water Pound Cake Recipe Walkthrough

First, preheat your oven to 325°F (163°C) and grease a 9x5 inch loaf pan. This ensures that your cake doesn’t stick and bakes evenly. In a large bowl, cream the butter and sugar together until they’re light and fluffy — this is key for the cake’s texture. Next, add the eggs one at a time, mixing well after each addition so they’re fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients — this helps keep the batter smooth and prevents it from curdling.

Once your batter is well mixed, stir in the rose water and vanilla extract until just combined. Be careful not to overmix, as this can make the cake tough. Pour the batter into your prepared loaf pan, and sprinkle the top with pistachios. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • The aroma of rose water makes it uniquely fragrant and inviting.
  • Pistachios add a delightful crunch and a pop of color.
  • A moist and tender crumb that melts in your mouth.
  • Perfect for any occasion — from everyday indulgence to special celebrations.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!