Lemon Geranium Pound Cake
Recipe from Better Homes and Gardens

Scented geranium leaves vary in size; the object is to pluck enough leaves to line the bottom of the pan for this fruity dessert.


Lemon Geranium Pound Cake

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Servings: 12 servings
Prep Time: 30 mins
Total Time: 1 hr 40 mins
Related Categories: Pound Cake, Pound Cake
 
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Ingredients
  • 1  cup
    butter
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  • 4 
    eggs
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  • 15  to 20
    whole fresh lemon, rose, or ginger geranium leaves
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  • 2  cups
    all-purpose flour
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  • 1  teaspoon
    baking powder
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    baking soda
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  • 1  cup
    sugar
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  • 2  tablespoons
    lemon juice
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  • 2  tablespoons
    finely shredded lemon peel
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  • 1/4  cup
    snipped fresh lemon geranium leaves (optional)
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  •  
    Lavender gelato, fruit ice cream or sorbet, or fresh berries (optional)
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Directions
1.
Preheat oven to 325 degrees F . Let butter and eggs stand at room temperature for 30 minutes. Generously butter a 9x5x3-inch loaf pan; line the bottom with whole geranium leaves. In a medium bowl combine flour, baking powder, salt, and baking soda.
2.
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar, beating until light and fluffy, about 6 minutes. Beat in lemon juice. Add eggs, 1 at a time, beating 1 minute after each egg. Gradually add flour mixture, beating on low speed until combined. Stir in lemon peel and snipped geranium leaves.
3.
Carefully pour batter atop leaves in pan. Bake for 60 to 65 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake on a wire rack for 10 minutes. Remove from pan and cool completely on rack.
4.
Serve with lavender gelato, or any fruit-based ice cream, sorbet, or fresh summer berries and whipped cream. Makes 12 to 14 servings.
Nutrition information
Calories 301, Total Fat 18 g, Saturated Fat 9 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 114 mg, Sodium 221 mg, Carbohydrate 31 g, Total Sugar 16 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin C 4%, Calcium 2%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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