Berry Lemon Cake

​​​note:  When modifying a recipe for honey, For every cup of honey you add to replace a cup of sugar, reduce the liquid in your recipe by 1/4 cup, add 1/2 tsp baking soda (to neutralize the acid in honey) and reduce the baking temperature by 25ºF.

• 2 sticks butter, softened
• 1 cup brown sugar
• 1 cup honey
• 4 eggs
• 2 tbs lemon zest
• 1 tsp vanilla or rum

• 3 cups flour
• 1 tbs baking powder
• 1/4 tsp salt
• 1/4 cup buttermilk​
• 2 tbs lemon juice  
• 8-12 oz berries

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1. Cream butter and sugar until pale and fluffy, then add honey
2. Add eggs, one at a time, beating until each is until incorporated
3. Beat in zest and vanilla
4. Add dry ingredients mixture in three batches, alternating with two additions of buttermilk and lemon juice, beating until just combined after each
5. Fold in fruit
6. Fill prepared baking pans
7. Bake at 300 degrees for 35 min, rotating tins halfway through

note:  allow to fully cool or refrigerate before removing from pans or fruit will stick

Berry Lemonade Butter Cream

• 8 oz blackberries or raspberries 
• 2 sticks butter, softened
• 1 tsp vanilla or 1 tbs amaretto

• ​1 tbs lemon zest
• 1 tbs lemon juice
• 5 - 6 cups powdered sugar​​

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1. Puree berries until smooth
2. (optional) Strain blackberry puree, pressing it into the mesh to get all the juice out
3. Cream the butter on medium speed until smooth.
4. Mix in blackberry puree, vanilla and lemon zest on medium-low until well-combined
5. Gradually add sugar, beating on low speed until combined
6. Beat for 3-5 minutes on medium-high speed until light and fluffy
7. Refrigerate

​note:  pictures are what it looks like if you forget to refrigerate the frosting