This Olive Oil Brown Butter Cake is a show-stopping dessert that combines rich citrus flavor with a moist olive oil crumb and a nutty brown butter buttercream. Fresh lemon and orange zest are infused directly into sugar for an aromatic base, while high-quality olive oil and sour cream create a tender, lush texture. Finished with a silky brown butter frosting, this cake is elegant enough for entertaining yet easy enough for everyday indulgence.
❤️ Why You’ll Love This Recipe
- Moist, bright, and flavorful with no dry crumbs in sight
- Sophisticated flavor combo of citrus and brown butter
- Easy to make ahead for birthdays, brunches, or dinner parties
- Elegant but unfussy—no fancy decorating skills required
- Keeps well and gets even better on day two
🍊 Ingredients
For the Cake
- 300 g granulated sugar
- Zest of 1½ lemons
- Zest of 1 orange
- 5 g fine sea salt
- 1 tsp vanilla extract
- 145 g sour cream (room temperature)
- 200 g extra virgin olive oil
- 5 large eggs (room temperature)
- 250 g all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
For the Brown Butter Frosting
- 228 g salted butter
- 450 g powdered sugar (sifted)
- 2 tsp vanilla extract
- 2–4 tbsp heavy cream (as needed)
👩🍳 Step-by-Step Instructions
1. Preheat & Prepare Pan
Preheat your oven to 350°F (180°C). Grease a 23cm (9-inch) round cake pan. If using a springform pan, light greasing may be enough. Set aside.
2. Infuse the Sugar
In a large bowl, combine the sugar with the lemon and orange zest. Rub the zest into the sugar using your fingertips until fragrant and slightly clumpy—this unlocks all the citrus oils.
3. Mix Wet Ingredients
To the citrus sugar, add the eggs, sour cream, olive oil, vanilla, and salt. Whisk for 2 full minutes until the mixture is pale, light, and slightly foamy.
4. Fold in Dry Ingredients
Sift in the flour, baking powder, and baking soda. Gently fold the batter with a rubber spatula just until combined. Don’t overmix—small air pockets are okay.
5. Bake the Cake
Pour the batter into your prepared pan. Bake for 30 minutes, then rotate the pan and continue baking for another 20–30 minutes until golden brown. A toothpick should come out clean when inserted in the center.
6. Cool
Cool the cake in the pan for 15 minutes before releasing. Let it cool completely on a wire rack before frosting.
7. Brown the Butter
While the cake bakes, add butter to a saucepan over medium-low heat. Let it melt and bubble, stirring occasionally. Once the bubbling quiets and brown flecks form, remove from heat. Transfer to a bowl and cool until soft but not solid—stir occasionally or chill briefly if needed.
8. Make the Frosting
Once the brown butter is spreadable, beat it with sifted powdered sugar and vanilla. Add heavy cream 1 tablespoon at a time until the frosting is light, fluffy, and spreadable.
9. Frost the Cake
Once the cake is completely cool, frost the top using an offset spatula or the back of a spoon for a rustic swirl effect. Garnish with lemon slices or a light dusting of powdered sugar if desired.
💡 You Must Know
- Cake keeps moist for up to 5 days in the fridge
- Citrus zest is key to maximum flavor—don’t skip it
- Brown butter adds depth and nutty richness to balance the citrus
🍴 Serving Suggestions
- Pair with espresso or Earl Grey for a refined afternoon treat
- Garnish with candied citrus, edible flowers, or fresh rosemary
- Serve chilled or at room temperature with berries or whipped cream
🔥 Pro Tips
- Room temperature ingredients help the batter emulsify evenly
- Rotate the pan halfway through for even browning
- If frosting is too soft, add more sugar. If too stiff, add cream slowly.
- Don’t frost a warm cake—your buttercream will melt right off!
🍊 Final Thought
Elegant, moist, and bursting with citrus flavor, this Olive Oil Brown Butter Cake is a celebration of simple ingredients done right. Whether you’re baking for a spring brunch, a fall dinner party, or just because—this cake brings sunshine to any table.