Olive Oil Brown Butter Cake (Print Version)

Moist olive oil cake infused with citrus zest, topped with decadent brown butter buttercream for a sophisticated dessert experience.

# Ingredients:

→ Cake

01 - 300 grams granulated sugar
02 - 1.5 lemons, zested
03 - 1 orange, zested
04 - 5 grams fine sea salt
05 - 1 teaspoon vanilla extract
06 - 145 grams sour cream
07 - 200 grams olive oil
08 - 5 large eggs
09 - 250 grams all purpose flour
10 - 1.5 teaspoons baking powder
11 - 1 teaspoon baking soda

→ Brown Butter Buttercream

12 - 228 grams salted butter
13 - 450 grams powdered sugar
14 - 2 teaspoons vanilla extract
15 - 2-4 tablespoons heavy cream

# Instructions:

01 - Preheat the oven to 180°C (350°F) and position a rack in the center of the oven.
02 - In a large bowl, combine 300 grams of granulated sugar with the zest of one and a half lemons and one orange. Rub the zest into the sugar with your fingers until fully incorporated. The sugar will begin to clump from the essential oils released.
03 - Add five eggs to the citrus sugar along with the sour cream, olive oil, vanilla extract, and salt. Whisk for about two minutes until the mixture becomes light and fluffy.
04 - Sift the flour, baking soda, and baking powder into the wet ingredients. Use a flat rubber spatula to fold until just combined. The batter will appear slightly clumpy from air bubbles.
05 - Grease a 23cm (9-inch) round cake pan. If using a high-quality non-stick springform pan, greasing may be unnecessary.
06 - Pour the batter into the prepared pan and bake for 30 minutes. Rotate the cake 180 degrees and continue baking for another 20-30 minutes until golden brown and a toothpick inserted in the center comes out clean.
07 - Remove the cake from the oven and allow it to cool for at least 15 minutes before releasing from the pan. Transfer to a cooling rack and cool completely before frosting.
08 - While the cake bakes, place the butter in a saucepan over medium-low heat. Allow it to melt, then bubble, then go quiet. Once the bubbling subsides, stir regularly until the milk solids begin to brown and the butter develops a nutty aroma.
09 - Transfer the browned butter to a heat-safe mixing bowl and allow it to cool to room temperature. The consistency should resemble softened butter. If necessary, refrigerate briefly, stirring occasionally, until spreadable but not liquid.
10 - Sift the powdered sugar into the bowl with the cooled brown butter and add vanilla extract. Use a mixer to whip until fully combined and smooth. Add heavy cream one tablespoon at a time until the buttercream reaches a soft, spreadable consistency.
11 - Once the cake has completely cooled, spread the brown butter frosting over the top. Create a rustic design using the back of a spoon or smooth with an offset spatula for a more polished appearance.
12 - Store the frosted cake in the refrigerator. Once cut, transfer remaining cake to an airtight container and refrigerate.

# Notes:

01 - The cake can be made a day ahead and refrigerated before serving.
02 - If buttercream becomes too soft, add more powdered sugar. If too stiff, add more cream in small increments.
03 - The olive oil provides moisture and a subtle fruity flavor that pairs beautifully with the citrus notes.

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