Have you ever been instantly attracted to the title of a recipe? It happened to me the second I read the words olive oil and Chardonnay pound cake, and ever since I’ve been obsessing about making this cake!
I’m so glad my obsession turned into a reality because we loved this cake! It’s super moist from the olive oil with hints of chardonnay throughout, and the glaze was bright and bold. A very special cake for a special occasion, this would be a wonderful addition to your Mother’s Day table that would cater to all the adults.
And the best part is it’s such a breeze to make! Easy prep with few ingredients, my kind of baking! It’s a nice bubbly batter created by the chardonnay addition and you can actually smell the chardonnay as it’s baking in the oven, your kitchen will smell so good! I found this recipe on the Jordan Winery website, the original recipe finishes the cake off by brushing it with cognac, I wanted to try something different. Since chardonnay has notes of citrus and vanilla I decided to make a glaze using the zest of a lemon, lime and a mandarin orange along with vanilla. If I do say so myself I think the glaze took this cake way over the top! The flavors all blend amazing together, this is a cake for special summer events. It’s golden brown with a nice moist crumb and the chardonnay and citrus compliment each other perfectly. It’s very impressive! I will be making this cake over and over again!
- 3 eggs
- 1¼ cup sugar
- ⅓ cup good extra virgin olive oil
- ⅓ cup chardonnay
- 1½ cup unbleached white flour
- 2 teaspoons baking powder
- ⅛ teaspoon kosher salt
- FOR THE GLAZE
- 2 cups powdered sugar
- the zest of ½ a lemon, lime and mandarin orange
- ½ teaspoon vanilla
- Squeeze the juice of all 3 citrus fruits until you get the right consistency for your glaze, slightly thick but still runny.
- Preheat oven 350 degrees F. Butter a 9-inch cake pan, I used glass.
- With a mixer, beat eggs. Gradually add sugar and beat until batter is light and creamy. Slowly add extra virgin olive oil and chardonnay. Stir to combine.
- Sift flour, baking powder and salt. Fold flour mixture into the egg mixture. Spoon batter into your buttered cake pan.
- Bake for 40 minutes or until toothpick in center comes out clean. Let cake cool for ten minutes then remove from pan.
- Let it cool down a little before you pour the glaze on, cake should be warm but not hot.