Ingredients
Cake
- 1½ cups extra virgin olive oil
- 3 large eggs, room temperature
- 1¼ cups whole milk, room temperature
- Zest and juice of 1 large lemon
- Zest of 1 large orange
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Brown Butter Frosting
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 2–3 tablespoons whole milk or heavy cream
Instructions
Make the Cake
- Preheat your oven to 325°F. Grease and line a 9-inch cake pan with parchment paper.
- In a large mixing bowl, whisk together the olive oil and eggs until smooth.
- Add the milk, lemon juice, lemon zest, orange zest, and sugar. Whisk until fully combined.
- Add the flour, salt, baking powder, and baking soda. Mix just until incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely before frosting.
Make the Frosting
- Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until golden brown specks form and the butter smells nutty.
- Remove from heat and let cool completely.
- Beat the cooled brown butter and powdered sugar together, starting on low speed and increasing as the mixture comes together.
- Add the vanilla, salt, and cream. Beat until smooth and fluffy, adding more cream if needed.
Assemble
Spread the frosting over the cooled cake and use an offset spatula to create soft swirls. Finish with a sprinkle of fresh citrus zest for a simple, beautiful finish.
Notes
- The cake becomes even more flavorful the next day.
- Use a good-quality olive oil for the best flavor.
- For extra citrus flavor, garnish with additional lemon and orange zest before serving.
Recipe adapted from Brooke Eliason of Female Foodie