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
For the Drizzle:
– Juice of 2 lemons
– 85g caster sugar
Instructions
1. Preheat your oven to 180°C (160°C fan).
2. Grease and line a 20x30cm (8×12 inch) rectangular baking tin.
3. Beat together the 225g of softened butter and 225g of caster sugar until pale and creamy.
4. Gradually add 4 beaten eggs, mixing well after each addition.
5. Sift in 225g of self-raising flour and 1 teaspoon of baking powder. Fold gently into the mixture.
6. Stir in the zest of 2 lemons and 2 tablespoons cannabis oil.
7. Pour the batter into the prepared tin and level the top. Bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
8. Mix the juice of 2 lemons with 85g of caster sugar.
9. While the cake is still warm, prick it all over with a skewer and pour over the lemon drizzle. Allow the cake to cool completely in the tin.
10. Slice and enjoy!