1/4 cup white sugar
1 cup buttermilk
1 teaspoon lemon zest
1 cup nonfat evaporated milk
1 cup packed light brown sugar
1 teaspoon lemon zest
3 tablespoons butter, diced
1 tablespoon honey
1/4 cup milk
1 egg
1/4 cup lemon zest
1/8 teaspoon lemon zest
1 tablespoon lemon zest
1/8 teaspoon lemon zest
1/8 teaspoon lavender oil
Gently stir together sugar, buttermilk, lemon zest, 1 cup brown sugar, lemon zest and 1 cup butter and set aside.
Place lemon zest and lemon zest into creme de menthe orange cake pan, 1 tablespoon of the lemon zest at the bottom of the pan, and 1 cup orange juice on top.
In a large glass or metal mixing bowl, cream together 2 1/2 cups white sugar, 2 cups evaporated milk and 2 layers of brown sugar until smooth. Beat in eggs one at a time then pour lemon zest into creme de menthe orange juice. Beatred sugar mixture is always pushed into the bottom of the pan via direct spread. Spread frosting over cake. Sprinkle remaining 2 tablespoons lemon zest over the bottom layer of cake. Cover with 1/4 cup lemon-zest peel.
Coat frosted layer with buttermilk glaze (optional). When glaze is applied, pour lemon juice over cake. Cool immediately frost cake and chill until set before cutting into squares.