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This cannabis-infused dessert is a twist on a classic tea-time recipe. Enjoy for dessert, alone or with a dollop of whipped cream and fresh thyme. 

Makes one cake, serves 10 

Ingredients:

• ⅔ cup Olive Oil (⅓ cup Infused + ⅓ cup uninfused) – 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

**DOSING – the entire bottle is equal to almost 500 mg of THC. ⅓ cup of infused olive oil = 25 mg THC per piece. 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 = >5mg per piece.

Directions:

1. Preheat the oven to 350°F.
2. Mix together the flour, sugar, baking powder, baking soda, and salt.
3. Make a well in the middle for your eggs, olive oil, and begin to mix together.
4. Mix in remaining ingredients.
5. Once batter is smooth, place batter into a 9” OILED round pan. Be sure to tap out any air bubbles.
6. 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!

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