A lemony loaf cake with lemon glaze drizzled on top. The cannabutter gives it the green tinge. How “spacey” this cake is will depend on which variety of cannabutter you use.
Ingredients:
1 cup cannabutter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
1 tablespoon lemon extract
1 tablespoon lemon juice
1 teaspoon lemon zest (grated lemon rind)
1/2 teaspoon salt
Lemon Glaze (below)
Preparation:
Beat cannabutter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended.
Slowly add sugar, beating well until it is all incorporated. Increase speed of mixer if necessary to incorporate the other ingredients.
Add eggs, one at a time, beating well after each egg.
Add flour to creamed mixture alternating with milk, beginning and ending with flour. Try this combo; 1 cup of flour, followed by 1/2 cup of milk, then 1 cup of flour, then the last of the milk, followed by the last cup of flour.
Mix just until blended after each addition. Do not over mix.
Stir in lemon extract, lemon juice, salt and lemon zest.
Pour batter into a greased and floured 10-inch loaf pan. You can use PAM cooking spray as a substitute, but make sure it is well greased and floured or sprayed to prevent sticking.
Bake at 300° F (325° for high altitude) for 1 hour and 30 minutes or until a long wooden pick inserted in center of the cake comes out clean. Check your oven with a thermometer to make sure it is accurate. Adjust accordingly. You don’t want your oven too hot (see below). Watch through the window of your oven, checking on it every few minutes.
Resist the urge to raise oven temp and shorten cooking time, as the 300 – 325 degrees Fahrenheit is within the range that keeps the THC and other cannabinoids intact. Above 355 degrees Fahrenheit (180 Celsius) the THC and other cannabinoids degrade seriously. You’ll be wasting your medical marijuana if you cook it too hot.
Cool in pan on a wire rack for 15 minutes. Remove cake from pan and place directly on wire rack.
Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon space cake cool completely.
Optional: Dust with powdered sugar instead of lemon glaze
Lemon Glaze for Space Cake
1/2 cup sugar
1/2 cup water
1 teaspoon lemon zest (grated lemon rind)
1/4 cup lemon juice
Combine all ingredients in a sauce pan. Cook on medium heat, stirring until sugar dissolves. Prepare this while cake is baking so the glaze is cooled by the time you are ready to spoon it on the cake.