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.
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.
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.
Serve with lavender gelato, or any fruit-based ice cream, sorbet, or fresh summer berries and whipped cream. Makes 12 to 14 servings.