Rose-Flavored Cake

A cake kissed with roses — soft, fragrant, and sweet as a summer evening in bloom. Tender crumb with a hint of rose, drizzled with a blush pink glaze and sprinkled with petals.

Ingredients

• Cake: 1 1/2 cups flour
• Cake: 1 cup sugar
• Cake: 1/2 cup butter
• Cake: 2 eggs
• Cake: 1–2 tsp rose water
• Cake: 1/2 cup milk
• Cake: 1 1/2 tsp baking powder
• Cake: 1 tsp vanilla
• Cake: Zest of 1 lemon (optional)
• Rose glaze: 1 cup powdered sugar
• Rose glaze: 1–2 tbsp milk
• Rose glaze: 1/2–1 tsp rose water
• Rose glaze: A tint of pink (optional)

Instructions

1. Preheat the oven to 350°F and grease a loaf pan.
2. Cream the butter and sugar until light.
3. Beat in the eggs one at a time, then the vanilla, rose water and lemon zest.
4. Whisk the flour and baking powder together and fold into the wet mixture, alternating with the milk, until just combined.
5. Pour into the pan and bake 45–50 minutes, until a skewer comes out clean. Cool completely.
6. Whisk the glaze ingredients until smooth and pourable, drizzle over the cake, and scatter with dried rose petals.