• 2 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 325°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.

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  • 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.

Instructions Checklist
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  • 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.

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  • 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

301 calories; 18 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 114 mg cholesterol; 221 mg sodium. 31 g carbohydrates; 1 g fiber; 16 g sugar; 4 g protein; 583 IU vitamin a; 2 mg vitamin c; 20 mg calcium; 1 mg iron;

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2 Ratings
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