Lemon Geranium Pound Cake

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

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  • Makes: 12 servings
  • Prep: 30 mins
  • Cool: 10 mins
  • Bake: 1 hr 325°F
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Lemon Geranium Pound Cake
Ingredients
1
cup butter
4
eggs
15
whole fresh lemon, rose, or ginger geranium leaves
1
teaspoon baking powder
1/4
teaspoon salt
1/8
teaspoon baking soda
1
cup sugar
2
tablespoons lemon juice
1/4
cup snipped fresh lemon geranium leaves (optional)
 
Lavender gelato, fruit ice cream or sorbet, or fresh berries (optional)
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 Facts (Lemon Geranium Pound Cake)
    Per serving:
  • 301 kcal cal.,
  • 18 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 114 mg chol.,
  • 221 mg sodium,
  • 31 g carb.,
  • 1 g fiber,
  • 16 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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