Wildflower Pound Cake

Ingredients

1 C Butter
1-1/2 C Flour
1 Tsp Vanilla or Lemon Extract
5 Eggs separated
1-1/2 C Powdered Sugar
1 Tsp Baking Powder
1 C Assorted Edible Flower Petals- small pieces

Directions

Cream the Butter. Sift flour and add gradually to the butter. Beat the egg yolks until thick and lemon colored, add sugar gradually. Combine mixtures. Beat egg whites until stiff to add to mixture. Sift baking powder over mixture beat thoroughly. Fold in fresh flower pieces. Turn into a buttered deep cake pan, bake one hour at 350 degrees. Note: Garnish with fresh flowers.