1 1/2 cups butter, softened
1 1/2 cups honey
3/4 cup kirsch
1 1/2 cups white sugar
1/2 teaspoon lemon zest
2 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large saucepan, combine butter, honey, kirsch, sugar, lemon zest and eggs. Remove from heat and stir in lemon zest. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Frost with lemon zest frosting and frost with brown sugar frosting. Reserve an inch of the edge of the pan for decoration.
In a large bowl, combine brown sugar, lemon zest, egg, vanilla, flour, baking powder, and baking soda. Beat about 1/2 hour to blend. Allow to cool completely.