Preheat oven to 350° F/177°C. Line two nine inch round cake pans with parchment paper and spray with cooking spray.
In a medium sized bowl combine all purpose flour, granulated sugar, kosher salt, baking soda, and baking powder.
In the bowl of a stand mixer or in a large bowl, combine extra-virgin olive oil, whole milk, Grand Mariner, lemon zest, lemon juice, vanilla bean paste, and eggs. Whisk on medium speed, using stand mixer or hand mixer, until combined (do not over mix).
Slowly add dry mixture into wet mixture while mixer is on a low speed. Once fully combined split mixture evenly between prepared cake pans.
Bake for 28-35 minutes or until cake is golden and cake tester comes out clean. Cool cake in pan for 30 minutes.* Run a butter knife around the edge of the pan, invert the cake on to a rack to continuing cooling (about 1 1/2 hours until fully cooled).
Once cakes are fully cooled, place first cake on your serving tray (cake should still be upside down). Add 1/3 of the icing to the cake and coat the top and spread evenly (this will be the filling of the cake). Place the second cake, upside down, on the first cake. Add the remaining frosting to the top of the cake and spread evenly.
Add remaining 1 tablespoon of lemon zest to the top of the cake. Slice and enjoy.

Vanilla Bean Butter Cream Instructions:

In the bowl of a stand mixer or in a large bowl beat butter on high speed until whipped and fluffy.
Slowly add in powder sugar on low speed until completely combined.
Add vanilla bean paste and extra-virgin olive oil, mixing on medium speed until combined and frosting is light and fluffy.

Calories

540.03

Fat (grams)

27.07

Sat. Fat (grams)

4.58

Carbs (grams)

72.48

Fiber (grams)

0.63

Net carbs

71.85

Sugar (grams)

55.49

Protein (grams)

2.98

Sodium (milligrams)

311.54

Cholesterol (grams)

5.09