Rose Petal Pound Cake

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1 teaspoon rose water
• 1/4 cup fresh rose petals
• 1/3 cup powdered sugar
• 1 tablespoon milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch round pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
3. In a separate bowl, sift together the flour, baking soda and salt. Gradually add the flour mixture to the creamed mixture, alternating with the sour cream. Stir in the rose water and rose petals.
4. Pour batter into prepared pan. Bake in preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. In a small bowl, mix together the powdered sugar and milk. Drizzle over the cooled cake.

Interesting Facts

• Rose petals are used in desserts all around the world, from India to France.
• Rose water is a natural flavoring made from steeping rose petals in water.
• This cake is a variation of the classic pound cake, which is traditionally made with equal amounts of butter, sugar, eggs, and flour.