Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze

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!

Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze

 

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Ingredients

• 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.

Instructions

1. Preheat oven 350 degrees F. Butter a 9-inch cake pan, I used glass.
2. 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.
3. Sift flour, baking powder and salt. Fold flour mixture into the egg mixture. Spoon batter into your buttered cake pan.
4. Bake for 40 minutes or until toothpick in center comes out clean. Let cake cool for ten minutes then remove from pan.
5. Let it cool down a little before you pour the glaze on, cake should be warm but not hot.

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