Brown Butter Olive Oil Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Brown Butter Olive Oil Cake is a tender, citrus scented cake made with brown butter, extra virgin olive oil, eggs, flour and lemon. The combination of browned butter and quality olive oil creates a moist crumb with subtle depth of flavour, whilst fresh lemon zest and juice add brightness throughout. Ready in just one hour with 20 minutes preparation and 40 minutes baking, this cake suits those seeking an elegant yet straightforward bake for any occasion.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gbrown butter
- 120 mlextra virgin olive oil
- 3large eggs
- 60 gunsalted butter, melted
- 10 gbaking powder
- 5 gsalt
- 20 ggrated lemon zest
- 30 mlfresh lemon juice
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection oven for an even bake.
- 2
In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.
Tip: Be careful not to burn the butter.
- 3
Remove the browned butter from the heat and whisk in the olive oil, salt, and lemon zest.
Tip: Let the mixture cool slightly.
- 4
In a medium bowl, whisk together the flour, sugar, baking powder, and confectioners' sugar.
Tip: Make sure to sift the dry ingredients.
- 5
In a large bowl, whisk together the eggs, melted butter, and lemon juice.
Tip: Use an electric mixer for a smooth batter.
- 6
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Don't overmix the batter.
- 7
Pour the batter into a greased 20cm (8inch) round cake pan.
Tip: Make sure to grease the pan thoroughly.
- 8
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- 9
Dust the cake with confectioners' sugar and serve.
Tip: Optional: glaze the cake with a simple powdered sugar glaze.
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