Last year I finally remembered to bring my scented rose geranium inside before the cold set in. All winter long I have enjoyed rubbing the fragrant leaves and filling my nostrils with the scent of summer. I just put her out on the from porch again to bask in another season of sunlight and warmth. Which reminds me of this amazing geranium cake that I love to bake. It is so feminine, so delicate, and yes, so delicious. I happened to have a heart-shaped cake pan just for this kind of cake, but any 8 inch cake pan will do. I use my favorite white cake recipe with plenty of lemon zest and some finely cut geranium leaves, but you can also use a pound cake or angel food cake recipe. Substitute 1 TBSP rose flower water in the batter for an even rosier cake. Carefully peel the rose geranium leaves off the cake for a perfect leaf imprint. Dust with powdered sugar or serve with dollops of freshly whipped cream. Summer dreaming!