about 24 scented geranium blossoms (a few small leaves can be used also)
6 extra-large eggs
4 extra-large egg yolks
2 cups sugar
2 ½ cups unbleached white flour
½ teaspoon salt
16 Tbsp unsalted butter
melted zest from 1 lemon, or other appropriate flavoring
rose geranium-or vanilla-flavored sugar
Note: Recipe for scented geranium sugar can be found in recipe for Carolee’s Scented Geranium Chiffon Pie.

Preheat the oven to 375 and generously butter and lightly flour a 13-by-9-by-2-inch baking pan.

Arrange the geranium flowers and leaves in the bottom of the baking pan.

Combine the eggs, yolks, and sugar in the bowl of an electric mixer and beat until pale yellow and very thick.

Sift the flour with the salt three times.

Slowly fold the flour into the egg mixture, a third at a time.

Carefully fold the melted butter into the batter in thirds.

Fold in the lemon zest.

Carefully pour the batter into the pan over the flowers and leaves.

Bake the cake in the center of the oven until the top is a pale golden brown and a cake tester comes out clean, about 35 to 40 minutes.

Do not overbake.

Cool the cake completely before removing from the pan.

Sprinkle the inverted cake lightly with rose geranium or vanilla sugar.

Serve plain or with whipped cream if desired, garnish with a fresh geranium flower or leaf.
(Flowers in the Kitchen)