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.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2013/04/olive-oil-and-chardonnay-pound-cake-with-citrus-vanilla-glaze.html