Note: The romance is turned up on this rustic but refined pound cake with the addition of intoxicatingly floral and herby roses. If you don’t have access to your own edible roses,you can easily find organic rose petals and powder online, or omit them entirely—the cake will still be just as delicious. I love using Einkorn, a European variety of wheat considered an ancient grain, in this recipe because of its softer texture and nutty flavor.
Ingredients
- 1½ cups all-purpose Einkorn flour
- ½ cup almond flour
- 1½ teaspoons baking powder
- ¾ teaspoon sea salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, plus more for topping
- 1 tablespoon lemon juice
- 2 cups sliced strawberries, divided
- 1 cup confectioner’s sugar
- 1–2 tablespoons lemon juice
- 1 teaspoon rose powder (see note)
- Rose petals, for topping (see note)
Preparation
Heat oven to 350 degrees. Butter a 10-inch loaf pan and line the bottom with parchment paper cut to fit. In a medium bowl, combine all-purpose flour, almond flour, baking powder, and salt. Set flour mixture aside.
In a large bowl, combine butter and sugar with an electric mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla, lemon zest and juice, and blend until combined. Fold in reserved flour mixture until almost combined. Add 1 cup of the sliced strawberries and gently fold until fully combined.
Evenly spread batter into the prepared loaf pan, tapping it on the counter to help settle.
Bake until golden and a knife inserted in the center comes out clean, about 45–55 minutes. Let cool in the pan before removing and coating with glaze.
Combine sugar, rose powder, and enough lemon juice to make a thick but pourable glaze. Pour glaze over cooled cake, letting it drip down the sides. Top decoratively with remaining 1 cup sliced strawberries and rose petals.
