🌸 Fairy Blossom Pound Cake Recipe

Makes: One 9x5” loaf Vibe:

Light floral vanilla cake with a magical glaze and edible flower petals

🧁 Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 tsp rose water or elderflower cordial (optional, for a floral twist)

2 cups all-purpose flour

½ tsp baking powder

¼ tsp salt

½ cup whole milk

🦋For the Glaze:

1 cup powdered sugar

2–3 tbsp milk or lemon juice

½ tsp vanilla or rose water

Optional: A drop of pink food coloring for a soft blush tone

✨Magical Garnishes:

Edible flower petals (like pansies, violets, rose)

Sprinkles, shimmer sugar, or edible glitter (for that fairy sparkle!)

🪄 Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9x5” loaf pan.

Cream butter & sugar until light and fluffy (3–5 minutes).

Add eggs one at a time, beating well after each. Mix in vanilla and rose water.

In a separate bowl, whisk flour, baking powder, and salt.

Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry.

Pour into loaf pan. Smooth the top.

Bake 55–65 minutes or until a toothpick comes out clean.

Let cool 10 minutes in pan, then remove and cool completely.

For the Glaze:

Whisk together glaze ingredients until smooth.

Drizzle over cooled cake.

Sprinkle with flower petals and shimmer sugar.

Let set for 20 mins before slicing.

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