Scented geraniums lend their perfume and subtle flavor to this rich dessert.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees with rack in center. Spray two 9-by-4 1/2-by-2 3/4-inch loaf pans with cooking spray; line with parchment. Arrange geranium leaves, with tops facing down, along bottom and around sides of pan. Set aside.

    Advertisement
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Sift together flour and baking powder. With the mixer set on low, add yolks one at a time to butter-and-sugar mixture, alternating with flour mixture.

  • With the mixer set on medium speed, beat in vanilla, then cream. Batter will be thick. Transfer batter to a large mixing bowl. Set aside.

  • Place egg whites in a medium nonreactive bowl and, with an electric hand mixer, whip egg whites to stiff peaks. Using a rubber spatula, stir about one-quarter of the egg whites into batter to lighten. Fold in remaining whites.

  • Carefully spoon batter into prepared pans. (Additional leaves may be arranged on top of batter if desired.) Run a knife blade through batter a few times to remove air bubbles. Bake until a cake tester comes out clean, 80 to 90 minutes. Let cool on wire rack, 1 to 1 1/2 hours, then remove from pans.

Cook's Notes

A traditional pound cake has a pound each of butter, sugar, flour, and eggs. Weigh all ingredients, especially egg yolks and whites, to get an accurate amount, as eggs vary in size. Since pound cake always tastes best the next day, wrap it tightly in plastic wrap and let it sit at room temperature overnight before serving.

Reviews (1)

8 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/08/2019
This cake is perfectly delicious. You have to like rose geranium, and I do. I have many in my yard, and I love their scent and taste. I did not change a thing about the recipe, except I served it with strawberries. Everyone likes it. Frankly, I have been making it since it first appeared in the magazine, and I think it is worth the price of the subscription.