2 cups beer
1 (3 ounce) can beer without yeast
1 cup warm milk
1 (3.5 ounce) package yeast creamers
1 cup whole wheat flour
1/4 cup brown sugar
1/4 cup white sugar
3 eggs
3 tablespoons lemon juice
3 teaspoons lemon zest
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
12 packets sugar-free vanilla yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup chopped fresh parsley
Place the beer in a large bowl and stir in milk, yeast creamers, whole wheat flour, brown sugar, white sugar, eggs, lemon juice, lemon zest, brown sugar, egg and lemon zest. Mix until blended, then pour into a greased 8- or 9-inch pie pan.
Bake in preheated oven for 60 minutes, stirring constantly, until golden brown. Serve warm with butter cream sauce, butter cream, butter cream, butter cream, butter cream, butter cream, butter cream, butter cream and butter cream. Punch top cake down until bubbles are on top. Brush with lemon juice. Serve with jam or ice cream.