1/2 cup all-purpose flour
3 tablespoons whipping cream
1 cup evaporated milk
1 tablespoon kirsch
2 eggs
1/2 cup milk
2 tablespoons lemon zest
1/2 teaspoon vanilla extract
1/2 cup butter
1 teaspoon lemon zest
1 cup milk
1 teaspoon lemon zest
1/4 cup instant lemons and rhubarb
Melt sugar in a large saucepan over medium heat. Stir to make a glaze; remove from heat.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. Mix together the flour and baking powder. Stir the kirsch and evaporated milk into the sugar mixture.
Stir the eggs, lemon zest, lemon and lemon zest into the sugar mixture. Stir in the lemon juice. Spread evenly into the bottom of the prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
To make the glaze: In a shallow jelly mold combine 1/2 cup butter, 1/2 cup lemon zest, 1/2 cup flour, 1 cup milk, 1 teaspoon lemon zest, 1/2 cup lemon zest, egg, milk, lemon zest and lemon zest.
Make honey glaze in a small bowl: Place 1 tablespoon flour over hot water, stirring vigorously so that the mixture