Olive Oil & Chardonnay Pound Cake
  • 3 eggs
  • 1 1/4cup sugar
  • 1/3cup Calivirgin Premium Olive Oil
  • 1/3cup Chardonnaypick your favorite!
  • 1 1/2cup all-purpose flour
  • 2tsp baking powder
  • 1/8tsp kosher salt
  • 2cups posdered sugar
  • 1 lemon, lime and mandarin orangefor zest and juice
  • 1/2tsp vanilla
  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.