Cannabis-Infused Olive Oil Citrus Cake

A touch of semolina flour gives this citrus- and cannabis-infused dessert a texture similar to a cornmeal cake, while a vibrant citrus glaze and fresh fruit add layers of tart sweetness. Enjoy for dessert, alone or with a dollop of crème fraiche or mascarpone. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.

Active Time:
30 mins
Total Time:
3 hrs 10 mins
8 to 10


  • 1 ¼ cups (4 3/4 ounces) bleached cake flour, plus more for pan

  • ¼ cup (1 1/4 ounces) fine semolina flour

  • 2 teaspoons baking powder

  • ¾ teaspoon kosher salt

  • 1 cup granulated sugar

  • ½ cup extra-virgin olive oil, plus more for greasing pan

  • ¼ cup Cannabis-Infused Olive Oil

  • ¼ cup whole milk

  • 1 tablespoon grated lemon zest plus 2 tablespoons juice (from 1 regular or Meyer lemon), divided

  • 2 tablespoons grated navel or Cara Cara orange zest (from 2 oranges), divided

  • 1 teaspoon vanilla bean paste or vanilla extract

  • 3 large eggs

  • 1 cup (3 1/2 ounces) powdered sugar

  • 2 - 3 Meyer lemons, Cara Cara oranges, and/or navel oranges, peeled and sliced, for garnish


  1. Preheat oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment paper; lightly grease and flour pan. Set aside. Whisk together cake flour, semolina flour, baking powder and salt in a medium bowl; set aside.

  2. In the bowl of a stand mixer fitted with the whisk attachment, combine sugar, extra-virgin olive oil, Cannabis-Infused Olive Oil, milk, lemon zest, 1 tablespoon orange zest, and the vanilla bean paste. Beat on medium until well combined, about 2 minutes. With mixer still on medium, add eggs, one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture, beating until just combined, about 30 seconds. Using a rubber spatula, scrape whisk attachment to release any trapped citrus zest and fold it into the batter.

  3. Pour the batter into the prepared pan. Bake until risen in the middle and a toothpick inserted in the center comes out with moist crumbs, 32 to 38 minutes. Let cake cool in pan on a wire rack for 10 minutes; run a knife along the edge and invert onto a plate. Flip cake, top-side up, to the wire rack to cool completely, about 1 1/2 hours.

  4. Whisk together powdered sugar, lemon juice and remaining 1 tablespoon orange zest in a small bowl. Set wire rack with cake over a parchment-lined sheet pan. Pour glaze over cake and gently spread to the edges using a small offset spatula, allowing some of the glaze to drip down the sides of the cake. Let stand until glaze hardens, at least 30 minutes or up to 4 hours. Transfer cake to a serving plate. Garnish with citrus just before serving.

    Cannabis-Infused Olive Oil Citrus Cake
    Kitchen Toke Inc.


Each serving contains 11 to 14 mg THC, based on Cannabis-Infused Olive Oil and a 20% THC strain of cannabis.

This recipe was developed in partnership with Kitchen Toke, the first media company dedicated to teaching people about culinary cannabis for health and wellness.

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