Wildflower Pound Cake

1 cup butter
1 1/2 cup flour
1-tsp. vanilla or lemon extract
5 eggs, separated
1 1/2 cup powdered sugar
1 tsp. baking powder
1 cup assorted edible flour petals, small pieces

Cream the butter. Sift flour and add gradually to butter. Beat the egg yolks until thick and lemon colored, add sugar gradually. Combine mixtures. Beat egg whites until stiff and add to mixture. Sift baking powder over mixture, beat thoroughly. Fold in fresh flower pieces. Turn into a buttered deep cake pan and bake 1 hour at 350 degrees F.

Thanks to Flower-Recipe egroup for this recipe.