Infused Lemon & Olive Oil Loaf Cake
Olive oil cakes forgive almost everything, which makes them ideal for infusion work: the oil is measured once, the batter is one bowl, and a loaf pan cuts into ten honest slices. The bake sits at 325 F, and the crumb never climbs past the temperatures that cost you THC.
By Canabee Kitchen
Photo by The Design Lady on Unsplash
Ingredients
Makes 10 servings, about 40 mg THC in the whole batch
Instructions
- 1
Heat the oven
Preheat to 325 F and line a standard loaf pan with parchment, leaving wings to lift the loaf out later.
10 min - 2
Whisk the wet
Whisk the infused olive oil, sugar, eggs, lemon zest, and lemon juice until glossy and slightly thickened — a minute of honest whisking.
3 min - 3
Fold the dry
Sift in flour, baking powder, and salt, and fold together with the oat milk until just combined. Streaks of flour are fine; overmixing is not.
- 4
Bake
Pour into the pan and bake 50 to 55 minutes, until a skewer comes out clean and the top springs back. Tent with foil at 40 minutes if it browns fast.
55 min - 5
Cool, glaze, and slice by count
Cool fully before glazing with icing sugar loosened with lemon juice. Slice into ten even pieces — the count is the dose, so mark the first cut and halve your way down.
Tips from the kitchen
- Weigh the whole cooled loaf and divide by ten if you want gram-level serving accuracy.
- The flavour of the oil comes through, so taste your infusion first: grassy oil makes a grassy cake.
- Keeps three days wrapped at room temperature, a week refrigerated, and freezes well sliced.
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Read next
The technique and the math behind this recipe.
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