Rose Geranium Buttermilk Pound Cake

Prep Time:

Cook time:

Serves:

Description
A recipe using Scented Rose Geranium leaves (Pelargonium Graveolens).

Ingredients

 * ½ pound (2 sticks) butter
 * 2¼ cups granulated sugar
 * 4 large eggs
 * 2 teaspoons vanilla
 * grated zest of ½ lemon
 * 2 tablespoons minced rose geranium leaves, plus blossoms and leaves to garnish
 * 3 cups all-purpose flour
 * 1 teaspoon baking soda
 * 1 cup buttermilk

Directions

 * 1) Preheat the oven to 325°F.
 * 2) Butter and flour a large bundt pan.
 * 3) Cream ½ pound butter and 2¼ cups sugar until light and fluffy.
 * 4) Beat in 4 eggs, one at a time, then add 2 teaspoons vanilla, the grated zest of ½ lemon, and 2 tablespoons minced rose geranium leaves.
 * 5) In a separate bowl, combine 3 cups all-purpose flour, a pinch of salt, and 1 teaspoon baking soda.
 * 6) Starting and ending with the dry ingredients, alternately add the flour mixture and 1 cup buttermilk to the batter.
 * 7) Pour the batter into the pan and bake for 1 hour and 10 minutes, or until just set in the middle.
 * 8) Cool before removing from the pan, then dust with confectioners’ sugar and sprinkle with rose geranium blossoms and garnish with leaves.