Mary Ann Esposito, Durham, New Hampshire
Recipe by Oxmoor House April 2004

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Recipe Summary test

Yield:
1 (9-inch) cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 9-inch round cake pan with cooking spray. Place 6 or 7 geranium leaves, dull side up, in bottom of pan; set aside.

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  • Mince remaining 2 or 3 leaves, and set them aside.

  • Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in lemon juice. Add milk, and beat at low speed until blended. (Batter will look curdled.)

  • Combine flour and baking powder. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in lemon zest and minced leaves.

  • Beat egg whites until soft peaks form; gently fold into batter. Pour batter into prepared pan.

  • Bake at 350° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 30 minutes. Invert to remove cake; cool completely on wire rack. Dust with powdered sugar.

Source

The Coastal Living Cookbook

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