Ingredients:
For the cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 teaspoon baking powder
- Zest of 2 lemons
- 2 tablespoons cannabis oil (adjust based on desired potency)
For the Drizzle:
- Juice of 2 lemons
- 85g caster sugar
Instructions:
1. Preheat the oven:
- Preheat your oven to 180°C (160°C fan).
- Grease and line a 20x30cm rectangular baking tin.
2. Cream Butter and Sugar:
- In a large bowl, beat together the softened butter and caster sugar until pale and creamy.
3. Add Eggs:
- Gradually add the beaten eggs, mixing well after each addition to ensure a smooth batter.
4. Add Dry Ingredients and Cannabis Oil:
- Sift in the self-raising flour and baking powder, folding gently into the mixture.
- Stir in the lemon zest and cannabis oil until well combined.
5. Bake the Cake:
- Pour the batter into the prepared tin and level the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
6. Prepare the Lemon Drizzle:
- While the cake is baking, mix the juice of 2 lemons with the caster sugar in a small bowl.
7. Drizzle the Cake:
- Once the cake is out of the oven and still warm, prick it all over with a skewer.
- Pour the lemon drizzle over the cake, allowing it to soak in as the cake cools.
8. Cool Completely:
- Allow the cake to cool completely in the tin before slicing.
Serving:
- Slice and enjoy this zesty lemon drizzle cake, perfect with a cup of tea or coffee.