Persian Lime Olive Oil Cake with Rosé Balsamic Drizzle
1 box white cake mix
Milk, substituted for the water called for on the cake mix instructions
The Tasteful Olive Persian Lime infused olive oil, substituted for the oil called for on the cake mix instructions
Egg whites, as called for on the cake mix instructions
Prepare and bake the cake in a bundt pan, according to the package instructions, substituting milk for the water and The Tasteful Olive Persian Lime infused olive oil for the oil called for on the box. Use the egg whites as directed on the package. Let the cake cool in the pan for 10-15 minutes, then turn onto a cake plate. Allow to cool completely before glazing.
Glaze:
1 c. powdered sugar
2 T. The Tasteful Olive Persian Lime infused olive oil
1-2 T. The Tasteful Olive Rosé white balsamic vinegar
1 T. milk
1/4 t. pure vanilla extract (such as Kitch’s Killa Vanilla, available at The Tasteful Olive)
1 lime, zested (for garnish, if desired)
In a large bowl, whisk together the powdered sugar, olive oil, 1 T. of the balsamic vinegar, milk, and the vanilla extract. Slowly whisk in the remaining tablespoon of balsamic vinegar (you may not need it all). If the glaze gets too thin, add more powdered sugar. To test consistency, take a spoonful of the glaze and drizzle it back into the bowl. It should leave a ribbon trail for a few seconds before blending back into the glaze. Pour or drizzle the glaze over the cake and garnish with the lime zest.
