Delight Your Taste Buds with Almond-Rose Pound Cake

It’s no secret that our love for cake is almost as old as time, and we’re always on the lookout for unique and exquisite recipes to add to our repertoire. So, when I stumbled upon this almond-rose pound cake recipe, I knew it was a winner.

This recipe is a perfect blend of flavors – nutty almonds, fragrant rose water, and velvety lemon almond make this dessert irresistible. The texture is dense yet incredibly moist due to the buttery pound cake base.

But what really sets this one apart is the subtle sweetness of powdered sugar sprinkled over the top. It adds a touch of elegance and makes this cake an eye-catching centerpiece that will impress your guests in no time.

This recipe was inspired by the Persians’ love cake where rose water takes center stage. But with a twist of adding almonds, we have elevated it to an entirely new level. This delectable almond-rose pound cake has all the qualities of a classic cake recipe but with a spot of fragrant floral notes.

With just a few simple yet carefully selected ingredients, you can recreate this easy-to-follow recipe in your kitchen and surprise your family and friends with something delightfully unique – we promise it’ll be worth your time!

Why You’ll Love This Recipe

Almond-Rose Pound Cake
Almond-Rose Pound Cake

Come closer, and let me tell you something, this recipe that I am about to give you is not just any ordinary cake recipe. It is a masterpiece, a creation that will leave you in awe from the very first bite. It is none other than the Almond-Rose Pound Cake – a rich and decadent dessert that will leave you wanting more.

But why should you try this recipe? Let me tell you why. Firstly, it’s the perfect combination of almond and rose flavors which will take your taste buds to another level. The unique blend of almond flour and rose water creates an exquisite balance of two distinctive flavors that compliment each other effortlessly.

Not only that, but this recipe yields an incredibly moist pound cake that’s velvety smooth, making it the ideal dessert for any occasion. Whether it’s for a family gathering or an intimate dinner party, this Almond-Rose Pound Cake is guaranteed to impress your guests and will make everyone want the recipe.

Moreover, it’s remarkably easy to make! With minimal effort, you can create a cake worthy of the finest bakery in Paris. The simple ingredients used in this recipe make it accessible for anyone to try at home regardless of their skill level.

So, what are you waiting for? Add some Persian love to your desserts and give this almond-rose pound cake a go. Trust me; this sensational cake recipe is nothing less than perfection.

Ingredient List

 A slice of heaven, rich with the flavors of almond and rose
A slice of heaven, rich with the flavors of almond and rose

For the Cake Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 2 teaspoons almond extract
  • 2 teaspoons rose water
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup almond flour

For the Almond Topping:

  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 4 tablespoons granulated sugar
  • 4 tablespoons all-purpose flour
  • 1/4 cup slivered almonds

For Serving:

  • Powdered sugar for dusting

This almond and rose pound cake calls for 10 main ingredients, most of which are pantry staples such as all-purpose flour, sugar, unsalted butter, and eggs. However, some ingredients may be less common, like rose water and almond flour. The combination of these two makes the cake recipe extra special in both flavor and texture.

The topping of this cake is what makes it stand out from other cake recipes. The almond topping adds crunchiness and texture to the soft-and-moist pound cake. It is made from a simple mixture of melted butter, sugar, flour, and slivered almonds.

Don’t forget to finish off this beautiful creation with a generous sprinkle of powdered sugar before serving!

The Recipe How-To

 Dive into the floral, nutty goodness with each bite
Dive into the floral, nutty goodness with each bite

Now, it’s time to get your hands dirty and start baking this delicious Almond-Rose Pound Cake. Assemble the ingredients mentioned above before beginning the following steps:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). If you have a convection oven, reduce the temperature to 325°F (160°C).

Step 2: Cream the Butter and Sugar

Take 1 cup (2 sticks) unsalted butter at room temperature and beat in a large bowl with an electric mixer until creamy. Add 3 cups granulated sugar gradually while continuing to blend until light and fluffy.

Step 3: Mix in Eggs and Extracts

Now it’s time to add the eggs. Add eggs one at a time until combined. Then, mix in 2 teaspoons rose water and 1 teaspoon almond extract.

Step 4: Mix Dry Ingredients

Take another bowl and whisk together 3 cups all-purpose flour, 1 cup almond flour, 2 teaspoons baking powder, and 1 teaspoon salt.

Step 5: Combine Wet and Dry Mixtures

Add dry ingredients to wet mixture gradually, mixing until well-combined.

Step 6: Bake the Cake

Take a greased loaf pan measuring about 9x5x3 inches. Pour the cake batter into the pan. Bake it for approximately 60-65 minutes or until golden brown on top and passes the toothpick test.

Step 7: Cool Before Serving

Remove from the oven and let it cool in pan for at least 10 minutes before transferring in on an aluminum foil-lined wire rack. Cool completely before slicing into thin pieces.

Enjoy your tantalizingly beautiful rose-scented cake as is or dusted with some extra powdered sugar, topped with fresh whipped cream or even berries.

Substitutions and Variations

 A pound cake that's elegantly dressed to impress
A pound cake that’s elegantly dressed to impress

In the world of cooking, substitutions and variations are a chef’s best friend. They allow you to add your own twist to a recipe or make substitutions based on dietary restrictions or personal preferences. In this almond-rose pound cake recipe, there are many opportunities to switch up ingredients or add new flavors to the mix.

First of all, if you do not have almond flour in your pantry, you can make your own by grinding whole almonds until they resemble flour. Or if you have a nut allergy, you could substitute it with rice flour or oat flour for a gluten-free option.

Secondly, the rose water in this recipe gives it a distinct floral flavor that some may find overpowering. If you prefer something more subtle, use less rose water than the recipe calls for, or swap it out altogether for another floral essence like lavender or even orange blossom water.

Another option would be to add in some cardamom or cinnamon to give the cake a warm and spiced taste perfect for fall season. Or if you prefer a lemony flavor use lemon zest and/or juice added into the batter.

For those who enjoy pistachios, consider adding them to the batter itself and also using them as toppings after the cake has been baked.

Lastly, topping off your pound cake with powdered sugar or cream cheese frosting can add some extra sweetness for an indulgent treat. Alternatively, dusting it with some chopped slivered almonds can take it up a notch.

Experimenting with different variations on this almond-rose pound cake recipe can result in a dessert masterpiece that is truly unique and tailored to your taste buds. Get creative and let your taste buds soar!

Serving and Pairing

 Perfect for a special occasion or as an indulgent treat for yourself
Perfect for a special occasion or as an indulgent treat for yourself

When it comes to serving and pairing the almond-rose pound cake, there are endless possibilities. This delightful cake is perfect for afternoon tea, baby showers, or a romantic dessert with a loved one. I always like to serve it with a dusting of powdered sugar and a dollop of freshly-whipped cream on top to highlight the velvety texture of the cake.

Another great way to enjoy this almond-rose pound cake is by pairing it with fresh fruit. The tangy flavors in berries and stone fruits make for a great contrast with the sweet and floral nature of this cake. A drizzle of honey or agave syrup can take these pairings to the next level.

For those looking for something more indulgent, try making a pistachio rose water frosting to accompany your almond-rose pound cake. The nuttiness from the pistachios marries perfectly with the delicate aroma of rose water, creating an unforgettable layer of flavor that enhances the unique taste of this cake.

If you’re feeling adventurous, why not take inspiration from Persian love cake and pair this almond-rose pound cake with a spiced cardamom latte? The combination of exotic spices complements the floral taste of rose water perfectly, creating an unbeatable sensory experience.

Ultimately, the key is to experiment with serving and pairing options until you find your personal favorite. With its delicate flavors and moist texture, this almond-rose pound cake is sure to become a fan favorite for any occasion.

Make-Ahead, Storing and Reheating

 The delicate aroma of rose wafts from every slice
The delicate aroma of rose wafts from every slice

Now that you’ve mastered the art of creating a delicious almond-rose pound cake, it’s time to talk about storing and reheating it. This cake is so versatile and can be made ahead of time, making it a perfect dessert for any gathering or special occasion.

If you want to make this cake ahead of time, wrap it tightly in plastic wrap after it has cooled completely. The cake will keep well in the refrigerator for up to five days. Just remember to bring it back to room temperature before serving.

If you decide to freeze the almond-rose pound cake, be sure to wrap it tightly in plastic wrap followed by aluminum foil. The cake can stay frozen for up to three months. When you’re ready to serve, simply thaw the cake overnight in the refrigerator.

To reheat the pound cake, preheat your oven to 350°F (175°C). Take out the refrigerated or thawed cake from its wrapping and place on a baking sheet. Cover the top with aluminum foil and bake for about 10 minutes or until the cake is warm throughout. You can also reheat slices of the almond-rose pound cake in a microwave on low power (50%). Be careful not to overheat because this will dry out your cake quickly.

Remember never store the cake with powdered sugar on top as this will create a clumpy mess when it’s reheated. Dust with powdered sugar just before serving giving this luscious dessert a magical look.

The almond-rose pound cake can be slightly dense which is why reheating after storing is an amazing technique that will enhance its texture and flavors making it taste even better each time you have it!

Tips for Perfect Results

 This cake is what dreams are made of
This cake is what dreams are made of

To achieve the perfect result with this Almond-Rose pound cake recipe, there are some essential tips that you should remember. These tips will help you to make a fluffy, moist, and delicious cake that will have a unique rose flavor with a hint of almond. Here are some tips:

1. Room temperature ingredients: Make sure your butter and eggs are at room temperature before starting the recipe. This will help the ingredients to blend well together, resulting in a velvety and smooth batter.

2. Proper mixing: When mixing ingredients, cream the butter and sugar until light and fluffy, which can take up to five minutes. Then add the eggs one at a time and mix well after each addition. After that, slowly add the flour mixture in two or three parts while stirring on low speed until just combined. Over-mixing can create tough batter that results in a dry cake.

3. Don’t skip almond flour: The almond flour is an essential part of this recipe as it gives the cake its distinct aroma and texture. It also helps to keep the cake moist while baking.

4. Use rose water sparingly: Although you want your pound cake to have that Persian Love Cake-inspired rose scent and flavor, too much rose water can leave your dessert tasting like soap or perfume. Use only 1 tsp of rosewater for starters; you can always add more if needed.

5. Preheat your oven properly: It’s essential to preheat your oven to 350°F so that it’s ready to brown the outside of your pound cake as soon as you put it inside. Baking is chemistry; any alteration made without care would change the whole structure of the cake.

6. Use the right pan size: For this recipe, I recommend using a 9 x 5 inch (23 x 13 cm) loaf pan for best results; if you use a different size or shape, it may affect your cake’s consistency and baking time.

7. Cool cake completely: After removing the cake from the oven, let it cool inside the pan for 10 minutes then transfer it to a wire rack to allow it to cool completely. Don’t frost or ice until it is completely cooled.

By following these tips, your Almond-Rose Pound Cake will surely come out perfectly; with a tender crumb and sensational fragrant. This tea-time classic would make a perfect gift for friends and neighbors!

Bottom Line

As a chef specializing in British cuisine, I highly recommend the Almond-Rose Pound Cake recipe as a must-try for anyone who loves cake. Not only is this cake inspired by Persian love cake, but it also incorporates the velvety lemon almond pound cake that just melts in your mouth. The combination of almond flavor and rose water creates a unique and delightful taste that will make you crave more.

The recipe is easy to follow, with clear step-by-step instructions provided in this article. Plus, there are suggestions for substitutions and variations that you can try to mix things up according to your preference. With a wide range of ingredients that are readily available on the market, you won’t have any trouble making this recipe at home.

One of the best things about this almond-rose pound cake recipe is how versatile it is. This cake can be served for various occasions, from an afternoon tea party with friends or family to a fancy dessert at a dinner party. And if you want something different, you can also try pairing this cake with some pistachio rose water ice cream or cardamom tea.

In conclusion, try out this recipe today and taste the heavenly flavors that it has to offer. With its soft texture and delicate aroma of rose water, it’s sure to satisfy your sweet tooth while also opening up new horizons in terms of flavor combinations. Trust me; once you’ve tried it, you’ll fall in love with Almond-Rose Pound Cake – just like I did!

Almond-Rose Pound Cake

Almond-Rose Pound Cake Recipe

I have been extremely interested in the use of rose water in the kitchen and decided to post this recipe. I would suggest using Tonkcat's recipe for rose petal jam Recipe #3160 for this distinctive pound cake. Take a culinary adventure with me!! Adapted from "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies" by Najmieh Batmanglij
Course Dessert
Cuisine Bakery
Keyword < 4 Hours, Asian, Breakfast, Dessert, Fruit, Middle Eastern, Nuts, Small Appliance, Sweet
Prep Time 20 minutes
Cook Time 1 hour
Calories 382.2kcal


  • 1 cup unsalted butter, cut into pieces
  • 1/4 cup slivered almonds
  • 1 2/3 cups granulated sugar
  • 5 large eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon rose water
  • 1/4 cup rose jam
  • 1 teaspoon almond extract
  • powdered sugar, for dusting


  • Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside.
  • Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften.
  • Grind almonds finely in a food processor or blender and set aside.
  • When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth.
  • Remove about a third of the batter and add rose water and jam, stirring until smooth.
  • Stir the ground almonds and almond extract into the remaining batter.
  • Spoon half of the almond batter into the prepared pan, spreading evenly.
  • Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth.
  • Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely.
  • Dust with powdered sugar before serving.


Serving: 73g | Calories: 382.2kcal | Carbohydrates: 48.9g | Protein: 5.4g | Fat: 18.8g | Saturated Fat: 10.5g | Cholesterol: 128.8mg | Sodium: 130.8mg | Fiber: 0.9g | Sugar: 31.4g

Recommended Recipes Just For You