Rose Petal Pound Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube pan. (5 minutes)

Recipe View In a medium bowl, whisk together the flour and salt. Set aside. (2 minutes)

Recipe View In a large mixing bowl, cream together the softened butter until light and fluffy, about 3-4 minutes. In a separate bowl, beat the sugar and eggs together until the mixture has doubled in volume, appears thick, and is a pale lemon color. This may take 5-7 minutes. (10 minutes)

Recipe View Gradually add the sifted flour and salt mixture to the egg mixture, mixing until just combined. Be careful not to overmix. Fold in the creamed butter until thoroughly incorporated. (5 minutes)

Recipe View Divide the batter into two equal parts. To one part, add the almond extract and ground almonds. To the other part, add the rosewater and red food coloring (if using). (3 minutes)

Recipe View Spoon the batters alternately into the prepared tube pan, creating a marbled effect. (5 minutes)

Recipe View Bake in the preheated oven until a cake tester inserted into the center comes out clean, 50 to 60 minutes. (60 minutes)

Recipe View Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)

Recipe View Once the cake is completely cool, dust with confectioners' sugar before serving. (2 minutes)