Today we are featuring a simple, easy lemon cake recipe. The best part about this recipe is that we are going to show you how to make cake at different strengths from 125mg to 500 mg total, depending on what potency you need. This recipe uses our 99% CBD isolate to create a potent, delicious dessert that you will want to eat every morning, noon and night!
This cake will have 8 – 12 pieces. Cake size will vary depending on how you cut it. For dosing purposes, we will show you a range for the amount of CBD depending on if you cut closer to 8 or 12 pieces.
500mg Cake: Each piece will be between 42-62 mg of CBD. You will need to mix your entire gram of 99% CBD isolate into two cups of vegetable oil. You will only use 1 cup for this recipe. Or you can measure out 0.5 grams of 99% CBD Isolate and add it directly to the 1 cup of oil.
250mg Cake: Each piece will be between 21-30mg of CBD. You will need to mix your entire gram of 99% CBD isolate into 4 cups of vegetable oil. You will only use 1 cup for this recipe. Or you can measure out 0.25 grams of 99% CBD Isolate and add it directly to the 1 cup of oil.
165mg Cake: Each piece will be between 14-20mg of CBD. You will need to mix your entire gram of 99% CBD isolate into 6 cups of vegetable oil (48 oz.). You will only use 1 cup for this recipe. Or you can measure out 0.17 grams of 99% CBD Isolate and add it directly to the 1 cup of oil.
125mg Cake: Each piece will be between 10-16mg of CBD. You will need to mix your entire gram of 99% CBD isolate into 8 cups of vegetable oil (64oz.). You will only use 1 cup for this recipe. Or you can measure out 0.125 grams of 99% CBD Isolate and add it directly to the 1 cup of oil.
*Pro Tip: Most bottles of vegetable oil come in 48oz or 64oz containers. For ease in the kitchen, you can add an entire gram of 99% CBD isolate straight to the container to effectively infuse anything you use oil for in daily cooking.
Cake Ingredients:
2 ½ cups flour
1 ½ cup sugar
3 eggs
3 teaspoons baking powder
1 cup orange juice
1 cup 99% CBD isolate infused vegetable oil (Pick your strength above)
3 teaspoons lemon juice
Glaze Ingredients:
1 cup fresh squeeze lemon juice (6-7 lemons)
1 lb confections’ sugar
Directions: Cake
Preheat oven to 350 degrees Fahrenheit
Grease and flour a Bundt pan
With a stand mixer, mix all cake ingredients on low until blended. Then beat for 3 minutes on medium speed.
Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about 1 inch above the batter. (It helps the cake bake higher)
Bake until a cake tester (or a toothpick) comes out clean. Approximately 60 minutes. Don’t overbake.
Directions: Glaze
Combine lemon juice and sugar and mix well with a fork or wire whisk. While cake is still in the pan and hot, poke deep holes (not to the bottom) into the cake with a wooden spoon. Pour 1 cup of the glaze slowly into the holes and over the cake.
Let sit for 15 minutes.
Invert cake onto a plate, tap the top and sides to gently loosen. Let sit for a few minutes and cake should release.
Drizzle the rest of the glaze on top.
*Pro Tip: Add slices of lemon or whole blueberries to the top.
