Ingredients

For the Olive Oil Cake:

• 1 1/2 cups extra virgin olive oil
• 3 large eggs, at room temperature
• 1 1/4 cups whole milk, at room temperature
• Zest and juice of 1 large lemon
• Zest of 1 medium or large orange
• 1 1/2 cups sugar
• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda

For the Brown Butter Frosting:

• 1 cup unsalted butter (2 sticks)
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2 pinches of kosher salt
• 2-3 tbsp whole milk or heavy cream (more if needed)

Instructions

For the Olive Oil Cake: 

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan generously on the bottom and sides. Line the bottom with parchment paper and grease again. Set aside.
2. In the bowl of a stand mixer, combine olive oil and eggs using the whisk attachment until smooth. Add milk, lemon juice, lemon zest, orange zest, and sugar, mixing until fully incorporated.
3. Add the flour, salt, baking powder, and baking soda to the mixture all at once. Mix on low speed until just combined—don’t overmix. Scrape the sides and bottom of the bowl to ensure everything is incorporated.
4. Pour the batter into the prepared pan, placing the springform pan on a baking sheet. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If it’s still wet, continue baking in 5-minute increments. Let the cake cool completely before frosting.

For the Brown Butter Frosting: 

1. In a medium saucepan, melt the butter over medium heat. Allow it to brown, stirring frequently and scraping the bottom of the pan. The butter will foam and sizzle, and then brown specks will form. When the butter reaches a nutty aroma and the bottom of the pan has a toasty-brown color, remove from heat and let it cool completely.
2. Once cooled, beat the brown butter and powdered sugar together, starting on low speed and increasing as the mixture combines. Add vanilla extract, kosher salt, and milk, beating until smooth. If the frosting is too thick, add more milk, one tablespoon at a time, until you achieve the desired consistency.

Assembly:

1. After the cake has cooled and the frosting is ready, remove the cake from the springform pan, loosening the sides if necessary. Place the cake on a cake stand or platter, removing the parchment paper from the bottom.
2. Apply a thin layer of frosting to the cake, using an icing spatula. Refrigerate for 10-15 minutes to set the crumb coat.
3. Once the crumb coat is firm, apply the remaining frosting, smoothing the edges with a bench scraper or cake scraper. To create a simple swirl design on top, use the edge of the spatula to gently press into the frosting while turning the cake, starting from the outer edge and working toward the center.

Notes:

• Olive Oil: While you don’t need the most expensive olive oil, ensure you use a good quality, fresh extra virgin olive oil. Some reliable brands include California Olive Ranch, Kirkland Signature Organic, and Trader Joe’s Premium Greek.
• Brown Butter: Don’t worry about getting a few darker specks when browning your butter. The slightly charred flavor will add a delicious, nostalgic depth to the frosting.
• Make-Ahead Tip: This cake keeps well and even improves in flavor the next day. You can also make the frosting ahead of time and store it in the fridge. Let it come to room temperature before applying it to the cake.

Nutrition