A rich pound cake, with complex flavors of citrus and dark brown sugar made with LĒVO C infused butter and iced with a Blueberry Haze Icing featuring True Terpenes Blueberry Haze Flavor Infused Profile.
Yields: 1 Bundt Cake, about 16 servings*
Prep Time: about 4 hours, including infusion times
Bake at 325 degrees F for about 1 hour
Ingredients:
Citrus LB Cake
1/2 cup infused butter *, softened
1 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar
8 large eggs
2 teaspoons vanilla
Fresh citrus juice and zest (2 large lemons, 2 limes, 2 cuties oranges, zested and juiced), use about 1/2 cup and reserve about 1/4 cup for icing
1/2 teaspoon of salt
3 1/3 cups flour
Blueberry Haze Icing:
1 cup frozen blueberries + 1/4 cup water, heated and reduced by 25% then pureed, strained and set to side
1/4 cup fresh citrus zest and juice
1 tablespoon infused heavy cream *
1 teaspoon cream of tartar (optional)
1 egg white
1 teaspoon vanilla
dash of salt
2 drops Flavor Infused Blueberry Haze terpenes by True Terpenes
2 1/2 cups powdered sugar
Directions:
Citrus LB Cake
Prepare frozen blueberries for icing. Cook down with 1/4 cup water until reduced by 25%, pureed smooth and strained through a mesh screen. Set aside to cool.
Prepare citrus zest and juice, set 1/4 cup to side for icing. Set the remaining aside for cake.
In mixer, cream butters with sugars until light and fluffy; approximately 10 minutes.
Beat in eggs, vanilla and salt until well incorporated.
Add flour and begin slowly incorporating it, then add citrus juice and zest.
Mix until mostly incorporated, being sure to scrape sides and bottom of bowl. Finish mixing by hand to fully incorporate.
Spray Bundt pan well with cooking spray, ensuring every surface and nook is greased.
Turn batter out into Bundt pan and spread evenly to edges.
Bake at 325 degrees Fahrenheit for about 1 hour. Rotate pan halfway through to ensure even baking. Cake is done when it springs back when lightly touched. This is a dense cake with higher sugar content, so it can burn or become over baked quickly. Relying on toothpick insertion coming out clean will likely result in slightly overbaked cake. Keep an eye on the edges, once they start to become darkened, golden brown, the cake should be done.
Allow cake to cool on wire rack, in pan, for a few minutes before flipping it out of pan onto parchment covered wire rack to cool completely. If you need, take a small knife to go around edges to ensure cake is not sticking before you attempt to remove from pan.
Blueberry Haze Icing:
In mixer, beat egg white to stiff peaks.
Mix in infused heavy cream, vanilla, cream of tartar (optional), salt.
Start incorporating powdered sugar, small amounts at a time, on low speed.
Add in blueberry puree and citrus juice and zest, mix until fully incorporated and smooth.
Set aside, with plastic covering it directly to prevent "skin", until cake is completely cooled.
Once cake is completely cooled, on wire rack, slowly pour icing to cover cake. As the icing contacts the air, it will become hardened like royal icing on cookies. It can be eaten before as well, but the hardened icing creates a nice crunch texture to compliment the dense cake. Delicious as it, but amazing served with some fresh berries!
*Dosing
If the same amount of cannabis containing the same THC % and the same infusion methods, then there is approximately 92.6mg THC in the entire iced cake. Per serving, when cut into 16 servings, this equals approximately 5.78mg THC per serving. Since the icing is also infused, it is hard to give a true estimate per serving, as some servings may or may not contain the same amount of icing.
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