Rose Geranium Buttermilk Pound Cake

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==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==
# Preheat the oven to 325°F.
# Butter and flour a large bundt pan.
# Cream ½ pound butter and 2¼ cups sugar until light and fluffy.
# 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.
# In a separate bowl, combine 3 cups all-purpose flour, a pinch of salt, and 1 teaspoon baking soda.
# Starting and ending with the dry ingredients, alternately add the flour mixture and 1 cup buttermilk to the batter.
# Pour the batter into the pan and bake for 1 hour and 10 minutes, or until just set in the middle.
# Cool before removing from the pan, then dust with confectioners’ sugar and sprinkle with rose geranium blossoms and garnish with leaves.
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Category:Geranium Recipes
Category:Cake Recipes
Category:English Desserts