Olive Oil and Chardonnay Pound Cake

Serves 6 to 8

3 eggs
1¼ cups sugar
⅓ cup Calivirgin Premium olive oil
⅓ cup Chardonnay (pick your favorite!)
1½ cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon kosher salt
2 cups powdered sugar
Lemon, lime, and mandarin orange for zest and juice
½ teaspoon vanilla extract

Preheat oven to 350 degrees F.

Butter a 9-inch cake pan.

Beat eggs with mixer. Gradually add sugar and beat until batter is light and creamy. Slowly add olive oil and Chardonnay. Stir to combine.

Sift flour, baking powder, and salt. Fold flour mixture into egg mixture. Spoon batter into buttered cake pan.

Bake 40 minutes or until toothpick inserted in center comes out clean. Let cake cool 10 minutes, then remove from pan.

Let cake cool a little before pouring glaze on top. Cake should be warm but not hot.


To make glaze, combine powdered sugar, zest from ½ of each of the three citrus fruits, and vanilla in small bowl. Add more juice from citrus fruits until you achieve the right glaze consistency, which is slightly thick but still runny.

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