Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze

Sharing is caring!

olive oil pound cakeHave 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.
ingredients for a pound cake And the best part is it’s such a breeze to make! Easy prep with few ingredients, my kind of baking!pound cake batter 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!frosting dripping 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!slice of pound cake I will be making this cake over and over again!

Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze
  • 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
  • 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.
  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.
Print Friendly, PDF & Email

Sharing is caring!

Italian Sauces My Way E-Book


  1. Karen Hitchcock says

    Finally made this cake and it really is extraordinary! Especially the next day, if any remains.
    For such a simple, little cake, the flavors are wonderful.
    My cake would not release from my metal, nonstick pan, and next time I will add a piece of parchment on the bottom.
    So I just glazed it in the pan, cut a wedge and dug in! No problem.
    Thanks for a great recipe!

  2. Tom Salamone says

    Marie or Anyone: We have made this cake many times and (1) it is always devoured by whoever we serve but (2) it is tough to get out of the cake pan. Should we flour the buttered cake pan? The recipe produces such a perfect cake we hate to make the slightest change, but banging the inverted pan on a plate over my knee just seems not right. You have a fantastic site. Keep it up!
    Regards, Tom

  3. I made this for my husband’s birthday. Added Fiore d sicilia ( citrus flavored vanilla) in the glaze and added roasted pistachio on top. It was a huge hit!

  4. K.L.F.Perera says

    Today being Sunday I’m hoping to make if the time permits me. Thank you very much for sending me the recipies.

  5. Jacqueline/Northern California says

    I have found a new LOVE… My coworkers LOVED the Chardonnay Citrus Pound cake. Happy Nurses Week


  7. This is my 3rd time making this delicious cake! This time I swapped the lemon juice for straight Lemoncello. Thank you for so many great recipes!

  8. Made this cake today – outstanding
    only would add dusting of flour to butter in cake pan

  9. I made this cake yesterday and it is delish as well as pretty!

  10. I adore this cake. I am not a baker and made it for a bridal shower. I have to say it was easy and beautiful and has a scrumptious taste! Thank you so much.

  11. Stephanie says

    Hi Marie! Is there an easy substitute if I don’t have chardonnay on hand? Thanks so much for the beautiful recipe! 🙂

    • Stephanie, do you have Moscato on hand? It’s sort of a sweeter wine and would probably work well.

  12. Ooh, look at that zest!

  13. Olive oil and chardonnay seem like a perfect match. Such a bright fresh moist cake!
    Love the glaze with the little flecks of citrus. Gorgeous!

  14. What a beautiful cake! Don’t you enjoy it when something exceeds your expectations! Thanks, Marie!

  15. Marie,
    Thanks so much for using our recipe and inventing it. Love the touches you added. We actually just tweaked the recipe a couple weeks ago and reposted it with a Chardonnay sauce on the side. http://www.jordanwinery.com/culinary/recipes/Jordan_Olive_Oil_Cake_with_Chardonnay_Sabayon
    Jordan Winery

  16. And now you have me obsessed. So pretty and I love olive oil cakes. Coming to my table, Marie. Thank-you.

  17. My Oh My Oh My!!!!!!!!!!

  18. I’m used to being seduced by your photos featuring the red of tomatoes and green of basil but now you have enchanted me with orange, yellows and greens of citrus too Marie. I want to try this recipe as a way to welcome the warmer weather.

  19. Ok, what, really???? Chard in a cake???? Sign me up! Looks amazing! Wow, thanks!!

  20. Mmmmmmm…I can almost taste this luscious cake just by looking at your photos, Marie! This looks like the perfect cake for a special occasion.

  21. This sounds SO good! I think I’ll try to make it with a gluten free flour mix for my daughter in law…

  22. you know how I feel about olive oil cakes, the more the merrier.
    Can’t get enough of them! I love the little lime zest flakes in the glaze.

  23. I just love it when a recipe turns out even better than expected. That glaze really took this over the top. It’s gorgeous!

  24. What if you can’t put the wine in. Can you substitute something for the chardonnary?


  1. […] Chardonnay and olive oil cake recipe came from Proud Italian Cook, and let me tell you, it is […]

Please leave a comment


Rate this recipe: