In common with all lemon geranium cakes, the leaves line the bottom of the tin and infuse the batter as it bakes.  Extra chopped leaves and lemon peel are added to the batter, for extra taste and scent.


1 Hour 20 min Cook | 20 min prep

YIELD: 1 (9 inch) cake


Cake ingredients:


  Sugar-Frosted Leaves (optional cake decoration):
  - make the day before, so they have time to set.

The day before making the cake, lightly brush each leaf you want to use with egg white and then either dip in sugar or sprinkly over with the sugar.  Leave on a rack to set overnight.


  1. Pre-heat oven to 350°F
  2. Coat a 9 inch round cake pan with cooking spray.
  3. Place 6 or 7 geranium leaves, dull side up, in bottom of pan; set aside.
  4. Mince remaining 2 or 3 leaves and set them aside.
  5. Beat butter and sugar at medium speed with an electric mixer until fluffy.
  6. Add egg yolks, 1 at a time, beating until blended after each addition.
  7. Stir in lemon juice.
  8. Add milk and beat at low speed until blended. (Batter will look curdled.)
  9. Combine flour and baking powder.
  10. Gradually add flour mixture to butter mixture, beating at low speed until blended.
  11. Stir in lemon zest and minced leaves.
  12. Beat egg whites until soft peaks form; gently fold into batter.
  13. Pour batter into prepared pan.
  14. Bake in oven for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
  15. Cool in pan on wire rack for 30 minutes.
  16. Invert to remove cake; cool completely on wire rack.
  17. Serve cake upside-down, with cooked leaves on top.  
  18. Dust with powdered sugar.
  19. Decorate with Sugar-Frosted Leaves.


Intended as a guide only. Results can not be guaranteed.
User assumes risks of using plant and recipes from this site.

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