Cannabis-Infused Lemon Olive Oil Cake

This delightful Lemon Olive Oil Cake is a bright, moist treat that will transport you to the Mediterranean with every bite. Infused with a touch of cannabis, you can whip this up in just under an hour for the perfect, refreshing dessert. 

Lemon Olive Oil Cake is a light, zesty dessert that is the best summertime treat. With flavors of fresh lemons, the rich, smooth essence of olive oil, and a moist, tender crumb, it is the energizing companion to a cup of herbal tea or a light coffee.

With unexpected depth and sophistication, we love to bring this quick and easy cannabis recipe out when it’s time to impress. Whether you’re enjoying this infused lemon olive oil cake as a refreshing solo treat or entertaining a crowd, it’s sure to become a favorite in your recipe repertoire.

Where do olive oil cakes come from?

Olive oil cakes have their roots in Mediterranean cuisine, particularly in Italian culinary traditions, where olive oil is a staple ingredient. In many Mediterranean countries, including Italy and Greece, olive oil cake is a customary treat during the festive season. Variations of the dessert can be found in several regions, often enhanced with citrus flavors, nuts, or herbs, showcasing the diversity of Italian baking.

Today, olive oil cake has gained popularity beyond its Mediterranean origins, appreciated for its health benefits and the rich, nuanced flavors it brings to the table. Plus, a little infused version never hurt anyone.

How to Make the Best Infused Lemon Olive Oil Cake

Olive oil plays a crucial role in making this recipe soft and moist due to its unique properties. For instance, it retains moisture better than butter, contributing to the cake’s overall softness and preventing it from drying out during baking. This not only enhances the cake’s flavor with a subtle richness but also ensures that each slice remains deliciously moist, making it a delightful treat for any occasion.

This means you should use high-quality olive oil and THC olive oil to make this cake. In this infused recipe, we’re using a blend of regular olive oil and Terrene’s Infused Olive Oil Tincture. This fast-acting, full-body effecting tincture is gluten-free and vegan, perfect for incorporating into this recipe.

When it comes to dosing, the entire bottle is equal to almost 500mg of THC. ⅓ cup of infused olive oil is equal to 25mg THC per piece of cake. If you are new to cannabis, we recommend dosing 50 mg worth of THC oil (⅕ cup of infused oil) so that each piece is roughly equal to 5mg per piece.

Alternatively, you can infuse olive oil with cannabis by decarboxylating your cannabis, and then combining it with olive oil in a double boiler or slow cooker on low heat for 2-6 hours. Next, simply strain the mixture through a fine mesh strainer or cheesecloth to remove the plant material, and store the infused oil in a cool, dark place for future use in recipes.

When first hearing about olive oil cake, most people ask: “Does it really taste like olive oil?” – and the answer is, it depends. You can choose how strong the olive oil taste comes through. If you want a stronger taste, you can use ‘extra virgin’ olive oil, which is unrefined and has a bold olive flavor. If you don’t want any hint of olive oil flavor, you can use a ‘light’ olive oil, or any other kind of neutral cooking oil you like.

The key is to combine the rich flavors of infused olive oil with the bright, zestiness of lemon for a beautiful, complex tea-time snack that will leave you wanting more. Enjoy for dessert, alone or with a dollop of whipped cream and fresh thyme.

If you make this cannabis dessert recipe, be sure to tag us on Instagram (@shophennep) and show us how it turned out!

If you can’t get enough of this soft, fluffy cake, you’ll love:

• Cannabis-Infused Flourless Chocolate Torte
• Chocolate Lava Cake Edibles
• THC-Infused Tiramisu 

Cook Time: 1 hour

Serving: 1 cake, 10 slices

INGREDIENTS:

• ⅔ cup Olive Oil (⅓ cup infused + ⅓ cup non-infused) – we recommend Terrene’s Olive Oil
• ½ cup Greek yogurt
• 2 Eggs
• Juice of 2 lemons
• Zest of 1 lemon
• 1 ¼ cup all-purpose flour
• ⅔ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• Salt

DIRECTIONS:

• Preheat the oven to 350°F.
• Mix together the flour, sugar, baking powder, baking soda, and salt.
• Make a well in the middle for your eggs, olive oil, and begin to mix together.
• Mix in remaining ingredients.
• Once batter is smooth, place batter into a 9” OILED round pan. Be sure to tap out any air bubbles.
• Bake in the oven for 30-35 minutes (or once a toothpick inserted comes out clean). Let cool for 10 minutes. Top with powdered sugar. Refrigerate to keep it fresh afterwards. Enjoy!