Forget Starbucks...this lemon pound cake is infused with a little bit of love, lemon, and THC. The lemony flavor is mostly derived from fresh lemon zest, so the batter itself will have a wonderful aroma as you pour it into the pan.
Don't forget to put zest into the icing, too!
DOSING AND POTENCY
Dose: Approximately 35mg
Serving Size: 1 Slice
- 1 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1 1/2 tbsp lemon zest
- 1/2 tsp salt
- 1/2 cup CannaButter
- 1 1/4 cup granulated sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 fresh lemon sliced 1/8th of an inch or thinner seeds removed
- 1/4 cup fresh lemon juice
- 2 tbsp lemon juice
- 1 cup confectioners sugar
Preheat oven to 350 degrees. Butter and flour one standard size loaf pan, and line the bottom with parchment paper to prevent sticking. set aside. Whisk together flour, baking soda, lemon zest, and salt. Set aside.
Beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla. With mixer on low, alternately add flour mixture in three parts, and sour cream in two, beginning and ending with flour mixture.
Pour batter into prepared pan and even out top. Bake until a toothpick inserted in center of cake comes out clean, about 55 to 65 minutes. If browning too quickly, cover loosely with aluminum foil.
Combine sugar and water; bring to a boil, stirring to dissolve sugar.
Add lemon slices, and simmer very gently over medium-low heat, swirling pan occasionally, until slices are opaque throughout, 20 to 30 minutes.
With a slotted spoon, transfer slices to a sheet of waxed paper. Set aside.
Add lemon juice to pan, stir, then set aside while cake finishes baking.
Remove cake from oven; while still in the pan, use a wooden skewer to poke several holes in top.
Set aside 1/8 cup Lemon Syrup, and pour the remainder over the cake and allow it soak in.
Let cake cool completely in pan, about 1 1/2 - 2 hours. Remove from pan, and place on a cooling rack set over a rimmed baking sheet. Brush with reserved Lemon Syrup.
To make Lemon icing/glaze: In a small bowl, whisk confectioners' sugar with 1 tablespoon lemon juice and 1/2 tablespoon lemon zest. Add up to 1 more tablespoon juice until pourable, but thick.
While still on cooling rack, pour lemon icing/glaze over cake, letting it drip down the sides. Let set, about 30 minutes. Garnish with Candied Lemon Slices
Better than Starbucks Lemon Pound Cake Recipe
To make the “Virgin” AKA non-infused version of this recipe, simply use regular butter instead of Cannabutter.