10-12 rose geranium leaves, stems removed
1 1/2 c. butter
3 c. vanilla sugar (or add 1 tsp. vanilla extract if using plain sugar)
5 eggs
3 c. sifted flour
6 oz. lemon-line soda (do not use diet soda)
1 tbsp. fresh lemon juice
Lemon Curd (recipe follows)
Additional rose geranium leaves for garnish

Grease and flour a 10 inch Bundt or tube cake pan. Place geranium leaves face down on bottom of pan, tearing some leaves apart to fill in completely. Preheat oven to 325 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well between each addition. Add flour alternately with soda, beating well. Stir in lemon juice.

Pour batter into prepared cake pan, smoothing top. Bake 1-1 1/4 hours. If necessary to prevent over browning place a piece of foil lightly over the cake toward end of baking. After cake is removed from oven, cook for 10 minutes; invert carefully on plate.

Slice cake and serve with warm Lemon Curd.

LEMON CURD:

2 whole eggs
2 egg yolks
1 c. sugar
2/3 c. fresh lemon juice
1 c. butter

Mix all ingredients in blender or mixer. Cook in stainless or ceramic double boiler until thickened, stirring constantly. Serve warm. Refrigerate leftover sauce and reheat in double to serve.

Variation: Once sauce is thickened, stir in chipped sweet herbs - rose geranium, mints, lemon verbena or rosemary.