Mother's Day weekend was filled with sunshine, warm temperatures, flowers, yard work, BBQ, craft cider, and of course my three lovelies. I could not have asked for a better weekend.
Two of my three misfits and I on Mother's Day going for a walk in the woods with my parents.
My oldest son wrote me a letter that include a line that says "I love you because you make me banana bread." There is no quicker way to my heart than hearing my kids say they appreciate the treats I make them.
But sometimes.... I want to bake for me. As a gift to myself I picked up some rhubarb at the market and some fresh berries with the intention of baking myself something sweet. No one in the house likes cooked berries and they all detest rhubarb.
I really am not joking when I say, I destroyed this cake. I ate every last crumb, all on my own. It was delicious. The cake was moist, had a touch of lemon, the berries and rhubarb were sweetened with honey and just a bit of brown sugar. This cake is the perfect treat and it screams spring.
- 3 tbs melted butter
- 3 tbs honey
- 2 tbs brown sugar
- 1 tsp water
- 2-4 large strawberries sliced thin
- 1 1/3 cups all purpose flour
- 2/3 cups granulated sugar
- 1/2 tsp ground nutmeg
- 1 tbs grated lemon zest
- 2/3 cups buttermilk
- 1/4 cup softened butter
- 1 egg
- 1 tsp lemon extract (or vanilla)
- 1/4 tsp salt