April 8, 2022


Cooking With CBD Oil: Lemon Olive Oil Cake w/Yoga of Cooking

Our ambassador, Rosana, the mastermind behind Yoga of Cooking, crafted a delicious Lemon Olive Oil cake infused with Koi Naturals Lemon-Lime CBD oil. Follow the recipe for a fun and fresh way to add CBD into your diet.

Cooking with CBD oil is a refreshing way to implement CBD into your daily routine. If you are new to using CBD oil or are looking for different ways to shake up your day-to-day intake, simply adding it to your favorite recipes is a great way to start.

By no means do you have to be a professional chef to successfully cook with CBD oil. You can turn any dish, meal or dessert into a balancing act with Koi CBD tinctures. Having a delicious recipe to follow is the easiest way to get started!

Our ambassador, Rosanna, the mastermind behind Yoga of Cooking, knows how to truly integrate the benefits of CBD into her decadent desserts. Follow her recipe to make your own CBD infused Lemon Olive Oil cake made with Koi Naturals Lemon-Lime CBD Tinctures.


For the Lemon Olive Oil Cake

  • 2 1/2 cup all purpose flour, sifted
  • 1 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup extra virgin olive oil
  • 1 cup whole milk
  • 4 eggs, room temp
  • 2 tbsp lemon zest
  • Juice from 2 1/2 lemons
  • 1 tsp vanilla extract
  • 1/2 tsp orange flavor extract
  • 1 dropper Koi CBD Naturals Lemon-Lime Tincture, optional

For the Icing

  • 3 1/2 cups powdered sugar, sifted
  • 2 tbsp canola oil
  • 3 tbsp hot boiling water
  • splash of vanilla extract


For the Lemon Olive Oil Cake

  1. Preheat the oven to 350F and spray a 10 cup bundt pan with baking spray.
  2. In a large bowl, sift and whisk all the dry ingredients; flour, sugar, brown sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk and combine all the wet ingredients; EVOO, milk, eggs, lemon juice and zest, vanilla and orange extracts, and the CBD tincture (if using).
  4. Add the dry ingredients to the wet ingredients, one cup at a time. Whisk until fully incorporated but careful not to over mix.
  5. Transfer to greased bundt pan.
  6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow to cool before serving or decorating.

For the Icing

  1. In a large bowl, sift the powdered sugar.
  2. Add the oil and one tablespoon of hot water at a time.
  3. Add a splash of vanilla and whisk together until desired consistency.
  4. Decorate with icing, candied lemons, and chamomile flowers. You can also serve as is or with chopped pistachios.
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