Print Recipe

Rose Scented Geranium Pound Cake

Cook Time1 hr 30 mins
Course: Dessert
Author: Forrest Green Farm


  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 6 FGF pasture raised eggs
  • 3 cups all purpose flour
  • ½ tsp baking powder
  • tsp salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • ½-1 tsp rose water
  • 1 cup finely chopped rose scented geranium leaves
  • Garnish: lemon curd, lemon rind strip, scented geranium leaves, edible flowers, macerated mixed berries

Lemon Curd Topping

  • cup sugar
  • 1 ½ tbsp butter, melted
  • 2 tsp grated lemon rind
  • 2 tbsp fresh lemon juice
  • 1 FGF pasture raised egg, slightly beaten


  • Preheat oven to 350 degrees.
  • Beat butter and shortening at medium speed with electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time beating until the yellow yolk disappears.
  • Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at a low speed just until blended after each addition. Stir in vanilla extract, lemon extract and rose water. Gently, by hand, stir in the 1 cup of scented geranium leaves into the batter. Pour batter into a greased and floured bundt pan.
  • Bake for 1 hour and 30 minutes or until toothpick comes out clean. Cool 10 to 15 minutes. Remove cake from pan and brush the Lemon Curd Topping over cake. Cool completely and then garnish with flowers and lemon peel.

Lemon Curd Topping

  • Stir together first 4 ingredients in a small, heavy saucepan; add egg stir until blended.
  • Cook mixture, stirring constantly, over low heat, 10 to 12 minutes. It will begin to bubble around the edges. Remove from heat and brush immediately over the cake. Mixture will thicken as it cools.