This rosemary and CBD olive oil cake uses Meyer Lemon Haze CBD Olive Oil.

Serves 8

Ingredients:

1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup polenta
1/2 cup butter
1 cup Meyer Lemon Haze CBD Olive Oil
1 1/14 cups sugar
1 teaspoon vanilla extract
juice 1/2 lemon
2 tablespoons finely ground fresh rosemary
5 eggs + 2 egg yolks
1 1/2 cups powdered sugar

1. Blend together dry ingredients: 1 cup all purpose flour, 3/4 cups polenta, 2 teaspoons baking powder, 1 teaspoon salt. Cream together: 1/2 cup room temp butter, 1 and 1/2 cup sugar, 1cup Meyer Lemon Haze CBD Olive Oil, 1 teaspoon vanilla extract, 2 tablespoons finely ground fresh rosemary, juice of 1/2 lemon, 5 eggs + 2 egg yolks.
2. After creaming the wet ingredients together add to a mixer and start blending in dry ingredients, half of a cup at a time, until well blended. Beat at high speed for 5 mins. Place ingredients in a greased and floured bundt cake pan. Bake at 350 for 45 mins or until cake tester inserted comes out clean.
3. Make glaze: 1 1/2 cups powdered sugar, 1/2 Meyer Lemon Haze CBD Olive Oil. Pierce baked cake with a fork and pour in half of the glaze to soak into cake. When cake has set for 15 to 20 mins. Turn cake onto a serving plate and finish by brushing the cake with the rest of the glaze. Enjoy!