Olive Oil and Chardonnay Pound Cake with Citrus Vanilla Glaze

By Taraespo

Ingredients

• Glaze:
• 3 eggs
• 1 1/4 c sugar
• 1/3 c. good olive oil
• 1/3 c. chardonnay
• 1 1/2 c. flour
• 2 tsp baking powder
• 1/8 tsp kosher salt
• 2 c. powdered sugar
• zest of 1/2 lemon, lime and orange
• 1/2 tsp vanilla
• Squeeze the juice of all 3 fruits until you get the right consistency for your glaze, slightly thick but still runny

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 and butter a 9" inch pan. With a mixer, beat eggs and gradually add sugar and beat until batter is light and creamy. Slowly add the olive oil and chardonnay. Stir to combine. Sift flour, baking powder and salt. Fold flour mixture into the egg mixture. Spoon batter into buttered pan. Bake for 40 minutes or until toothpick comes out clean. Let cake cool for 10 minutes then remove from pan. Let cool down a bit and then pour glaze over warm cake.