Browned Butter Olive Oil Cake

In a medium-sized saucepan, add the butter. Turn the heat to medium-high and watch it closely as it melts. It will then boil and froth. Once the butter stops making popping sounds, stir it. You will see tiny brown flecks and smell a warm, nutty smell. Quickly remove it from the heat. Set aside.
Preheat the oven to 325 degrees
In the bowl of a standing mixer, add the olive oil, eggs, orange juice, and milk. Stir on low until combined.
Add the lemon and orange zest, sugar, flour, salt, baking soda, baking powder, and vanilla extract. Mix until smooth.
Pour the batter evenly into two 8-inch cake pans that have been sprayed with non-stick spray and lined with parchment paper.
Bake for 30 minutes. When done, the pan can be tapped, and the cake's middle should not move or jiggle. Remove the cake and allow to cool completely before removing from the cake pans.
Add the browned butter, cream cheese, powdered sugar, vanilla, and cream to a standing mixer. Mix on low until combined. Turn up the speed to medium-high and whip until lighter in color and texture.
Place the first cake layer on a cake plate, platter, or board. Frost the top. Place the second layer of cake on top. Cover in frosting on the sides and top. Enjoy!