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 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

For the Brown Butter Frosting:

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

Instructions

• Preheat the oven to 325°F (163°C).
• Generously grease a 9-inch springform pan, line the bottom with parchment paper, and grease again.
• Set aside.

• In a stand mixer with the whisk attachment, blend the olive oil and eggs until smooth.
• Add milk, lemon juice, lemon zest, orange zest, and sugar. Mix until combined.

• Add flour, salt, baking powder, and baking soda all at once to the wet mixture.
• Gently whisk until just incorporated, being careful not to overmix.
• Scrape the bottom of the bowl with a spatula to ensure everything is fully mixed.

• Pour the batter into the prepared pan.
• Place on a cookie sheet and bake for 70-80 minutes, or until a toothpick comes out clean or with a few moist crumbs.
• Allow to cool completely before frosting.

• Melt butter in a medium saucepan over medium heat, stirring frequently and scraping the bottom.
• Once butter foams and brown specks form, remove from heat when it smells nutty. Let cool completely.
• Beat the cooled butter with powdered sugar, starting on low and increasing speed.
• Add vanilla, salt, and milk, beating until smooth. Adjust consistency with milk if needed.

• Loosen the cake from the pan with a butter knife, remove the parchment, and transfer to a cake stand.
• Spread a thin layer of frosting for the crumb coat and refrigerate for 10-15 minutes.
• Apply the remaining frosting, smoothing edges with a bench scraper or spatula.
• To create a swirl on top, gently press the spatula into the frosting while rotating the cake.

Notes:

• *Use a good-quality extra virgin olive oil for the best flavor. You don’t need to go for the most expensive bottle, but opt for one that is fresh and from a reputable brand.
• Browning the butter: Don't be afraid to let it develop some color—just a few darker flecks for that delicious, nutty taste.
• The olive oil in this cake makes it wonderfully moist, so it's still delicious even if made a day ahead. You can prepare the frosting a day in advance too—just store it in the fridge and let it come to room temperature before frosting.

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