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Lemon Geranium Pound Cake

Makes: 12 to 14 servings
Prep 30 mins Cool 10 mins Bake 325°F1 hr
Lemon Geranium Pound Cake
Ingredients
  • 1 cup  butter
  • 4 eggs
  • 15 - 20 whole fresh lemon, rose, or ginger geranium leaves
  • 2 cups  all-purpose flour
  • 1 teaspoon  baking powder
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  baking soda
  • 1 cup  sugar
  • 2 tablespoons  lemon juice
  • 2 tablespoons  finely shredded lemon peel
  • 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 301,
  • Fat, total (g) 18,
  • chol. (mg) 114,
  • sat. fat (g) 9,
  • carb. (g) 31,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 16,
  • pro. (g) 4,
  • vit. A (IU) 583,
  • vit. C (mg) 2,
  • sodium (mg) 221,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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