Olive Oil & Chardonnay Pound Cake

Olive Oil & Chardonnay Pound Cake

We like to use Calivirgin Premium Extra Virgin Olive Oil

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Olive Oil & Chardonnay Pound Cake
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Course Dessert
Servings
Ingredients
  • 3 eggs
  • 1 1/4 cup sugar
  • 1/3 cup Calivirgin Premium Olive Oil
  • 1/3 cup Chardonnay pick your favorite!
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp kosher salt
  • 2 cups posdered sugar
  • 1 lemon, lime and mandarin orange for zest and juice
  • 1/2 tsp vanilla
Course Dessert
Servings
Ingredients
  • 3 eggs
  • 1 1/4 cup sugar
  • 1/3 cup Calivirgin Premium Olive Oil
  • 1/3 cup Chardonnay pick your favorite!
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp kosher salt
  • 2 cups posdered sugar
  • 1 lemon, lime and mandarin orange for zest and juice
  • 1/2 tsp vanilla
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven 350 degrees F. Butter a 9-inch cake pan.
  2. With a mixer, beat eggs. Gradually add sugar and beat until batter is light and creamy. Slowly add 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 cake cool down a little before you pour the glaze on, cake should be warm but not hot.
  6. To make the glaze; combine powdered sugar, the zest from 1/2 of the lemon, lime and mandarin orange, vanilla in small bowl and then add juice from all 3 citrus fruits until you get the right consistency for your glaze, slightly thigh but still runny.

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