Ingredients

• 1 cup granulated sugar
• Zest of 1 lemon and 1 orange
• 5 large eggs
• 3/4 cup olive oil
• 3/4 cup sour cream or plain yogurt
• 1 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

• 1 cup unsalted butter, browned
• 3 cups powdered sugar
• 2 tbsp heavy cream or milk
• 2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9 inch round pan with parchment paper.
2. Rub the sugar and citrus zest together until fragrant and slightly golden.
3. Whisk olive oil, eggs, sour cream, and vanilla until smooth and glossy.
4. Sift flour, baking powder, baking soda, and salt, then fold into the wet mixture until just combined.
5. Pour batter into the pan and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely.
6. Melt butter over medium heat until golden flecks form and it smells nutty. Cool completely.
7. Beat the cooled brown butter with powdered sugar, vanilla, and cream until smooth. Adjust with more cream or sugar as needed.
8. Spread frosting over the cooled cake and garnish with sea salt or citrus zest if desired.

Notes

• Use a good quality, mild extra virgin olive oil for the best flavor.
• A few dark specks in the brown butter are fine and add extra depth.
• The cake tastes even better the next day, once the flavors have settled.

Storage

• Refrigerator: covered, up to 5 days
• Freezer: unfrosted cake layers, up to 2 months
  

  Nutrition (Estimate, per slice)

  Calories: 1004 Carbohydrates: 127g Protein: 6.5g Fat: 54g