I’ve been hearing about the many benefits of eating coconut oil – everything from weight loss to improving your skin and hair. Personally, I wondered how it would hold up if I infused cannabis into it. I picked up a relatively affordable jar at Trader Joe’s and decided to test it out!
Not too bad, eh? It looks and has the same texture as if I used olive or canola oil. It also adds just a hint of coconut flavor to the batter which I found to be delicious. I’m not a HUGE coconut fan as a general rule but this was just subtle enough to improve the flavor of the pound cake.
I am pretty much a sucker for any recipe that has lemon in it, especially during the summer months.
Pound cake is traditionally made with a pound each of butter, sugar, flour and eggs. But any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar may also be called a pound cake. The result here is a very thick and dense batter. Don’t be alarmed – it’s supposed to be that way.
You can use any type of blueberries in this recipe but I personally am in love with wild blueberries from Maine. They are tinier then regular blueberries and are perfect for baking with. Of course, I live in California so I don’t have access to the fresh ones. But luckily Whole Foods carries them in their frozen food section. You don’t even need to defrost them to bake with them. They will warm up as the pound cake bakes in the oven.
Remember what I said about the batter being dense though – I almost broke my spoon mixing the berries in!
Spread the batter into a greased loaf pan and you’re ready to go!
I baked this hunk of cake for two hours at 300°F. I did NOT think it was going to take that long but the batter is just so incredibly dense. I haven’t done further experiments on cutting down the baking time but I *suspect* you could possibly bake it at 350°F and cut the baking time down to an hour. But don’t take my word for it!
Run the edge of a knife around the loaf and pop it out onto a large plate. It will be heavy! But don’t worry – the inside of the cake is much softer than the outside. Once it cools completely, it’s ready to be glazed.
Yummy zest filled glazed!!! Use a pastry brush to spread it over the entire loaf. Don’t worry if it drips down the sides. I like to wait until the glaze has set before slicing.
Lemon Blueberry Pound Cake
(makes 12 servings)
2 1/4 cups all purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
2/3 cup cannabis infused coconut oil (follow my canna-oil recipe here using coconut oil)
1 1/4 cup granulated sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup Half n Half
1 1/2 cups blueberries, fresh or frozen (preferably wild Maine blueberries)
For Lemon Glaze:
1/2 cup + 1/4 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon milk
1/4 teaspoon vanilla extract
1. Heat oven to 300°F. Grease a loaf pan with coconut oil or shortening.
2. Combine flour, salt, and baking powder and set aside.
3. Cream together the cannabis infused coconut oil and sugar until light and fluffy (about two minutes). Add in lemon zest, lemon juice and Half n Half until combined.
4. Add the dry ingredients and mix until smooth.
5. Add in eggs one at a time, mixing for 30 seconds in between.
6. Hand mix blueberries into batter.
7. Pour batter into greased loaf pan. Bake at 300°F for about two hours or until a toothpick comes out clean when poked in the center of the loaf.
8. Cool completely on wire rack in loaf pan. Once cooled, run a butter knife around the edge of the loaf and pop loaf out onto a large plate.
9. For lemon glaze: Combine all ingredients and whisk together until smooth. Using a pastry brush, generously brush the glaze over the top of the pound cake. Allow glaze to set before slicing and serving.