4 eggs
1 cup fat free milk (non-derived)
1 teaspoon vanilla extract
1 cup buttermilk granules
1 tablespoon olive oil
3 cups confectioners' sugar
1 1/2 cups white sugar
1 tablespoon lemon zest
2 teaspoons beef bouillon granules
1 teaspoon baking powder
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) round cake pans.
In a large bowl, beat eggs and fat-free milk together. Stir in vanilla extract, buttermilk, olive oil, and lemon zest.
Pour batter into prepared pans. Bake in a preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely before plugging and staining.
Crystals with buttercream frosting: Beat lemon zest in small bowl until smooth. Add 1/4 cup water then beat until smooth. Beat in lemon zest. Gently stir in flour while beating.
Stir cream and chocolate with lemon zest into Icing Glaze. Stir salad whisk or potato masher into whipped cream to prevent sticking. Spread mixture over cream layers cooled cake.