1/3 cup brown sugar
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour
1 cup buttermilk
1 cup cold water
1/2 cup butter
1 egg
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
In a saucepan, stir together 1/3 cup brown sugar, baking powder, and 1 1/2 cup flour. Bring mixture to a boil, stirring constantly. Boil for 2 minutes. Remove from heat.
In a medium bowl, blend the buttermilk and cold water. Stir into 1/2 cup flour mixture. Slowly whisk into flour mixture. Fold in butter. Pour into greased 9-inch-square pan or bowl. Heat remaining 1/2 cup flour mixture in a large glass bowl over medium heat. Crush lemon zest with pastry blender or glass globe. Drizzle into each pan. Chill in refrigerator between turns. Florentine drizzle drizzle with lemon juice. Place last 8 florets in pan.
Bake in preheated oven for 40 to 45 minutes, or until bubbles form in center of pan. Cool completely. Reserve remaining glaze. Refrigerate glaze before serving. Return fruit to refrigerator.
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