Made in just a few minutes, this Swedish Visiting Cake is meant to be shared over a cup of tea, and features fresh lemon and almond flavors. There is no better treat to share with a friend.
I found this recipe in my beloved Dorie Greenspan book that I found my pie crust recipe in. Every baker should have it in their collection and I love the stories Dorie includes. This recipe came from her friend, whose Swedish mother would start to whip this up as soon as she saw a visitor coming up the driveway. By the time coffee or tea was ready – so was the cake!
Everyone I have shared Swedish Visiting Cake with, no matter the age, has loved the soft texture and the pop of lemon that brightens everything up. In other words, this citrus and almond combination is a winner every time.
This is the book that I am talking about. Run to the your local BN and buy one or hit up Amazon. You will be thanking me later. I promise you.
Swedish Visiting Cake Ingredients
Since Swedish Visiting Cake is meant to be an impromptu treat, this cake comes together in less than a half an hour and also has incredibly simple ingredients. All you need to gather is:
- lemon zest
- almond extract
- sliced almonds
It will go from bowl to oven in five minutes. You can’t get better than that!
How to Make – The Steps
Step 1: In a medium bowl, combine your sugar and lemon zest by rubbing the zest and sugar between your fingers. Doing this releases the lemon oils, and makes the kitchen smell delicious right away! Meanwhile – preheat your oven to 350 degrees F.
Step 2: Whisk in eggs one at a time, until smooth.
Step 3: Add the salt and extracts, whisking until smooth.
Step 4: Using a spatula, fold in the flour, until combined.
Step 5: Melt and fold in the butter.
Step 6: Stir the Swedish visiting cake batter until fully combined, and prepare your pan. Dorie’s recipe calls for a nine-inch cast-iron skillet. Without one ready to go, I used a standard 9-inch cake pan. Though I greased it with a bit of butter, you can use parchment as well.
Step 7: Add the batter to the pan. Sprinkle sliced almonds evenly across the top.
Step 8: Bake the Swedish Visiting Cake for 25 to 30 minutes, until the top is golden and the edges have a nice crust. Remove from the oven and cool for about five minutes.
Step 9: After that, take a knife and run it around the edge of the pan.
Step 10: Swedish Visiting Cake can be served warm (and really is there anything more delicious than a warm cake?) or at room temperature.
What makes this Swedish Visiting Cake so good?
There are a few classic versions of this recipe, but I use this one because
- Firstly, this recipe uses simple ingredients that are easy to find. This makes it accessible for bakers of all levels and ages.
- Secondly, we can’t ignore the five-minute prep time – which is almost non-existent for baked goods!
- This bakes in less than 30 minutes, making it great for last-minute gatherings
- Eaters of all ages LOVE this cake! Seriously!
- In addition, it is served well
- This recipe is super simple to make dairy or gluten-free, needing only a few swaps.
Serving and Storing Swedish Visiting Cake
- This is traditionally served warm with tea or coffee. I think lattes go really well with the lighter flavors, but a bergamot tea pairs really well.
- If you prefer, baking this in a square pan can give you Swedish Visiting Cake bars, which are great for lunch boxes or a breakfast on-the-go.
- To store your Swedish Visiting Cake, cover with plastic wrap on the counter for up to three days. But, in my experience, it may not last that long!
More Cake Recipes
- Raspberry Orange Pistachio Ricotta Cake
- Orange Gingerbread Bundt Cake
- Apple Almond Bavarian Cheesecake
- Pumpkin Spice Crumb Cake
- Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
Swedish Visiting Cake
- 1 cup sugar plus more more sprinkling on top right before baking
- grated zest of one lemon
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup flour
- 1 stick melted butter cooled
- 1/4 cup sliced almonds
- In a medium bowl, add the lemon zest to the sugar. Rub the zest and sugar in between your fingers to release the oils, the sugar will start to smell delicious.
- Whisk in the eggs one at a time.
- Whisk in the salt and the extracts.
- Change to a spatula and stir in the flour.
- Fold in the butter.
- Stir until combined. Dorie makes her in a 9-inch cast iron skillet. I don’t have one so I used a regular 9-inch cake pan. I used a little of the melted butter to grease the pan.
- Pour the batter into the pan and top with the sliced almonds and a generous sprinkling of sugar.
- Bake in a preheated 350 degree oven for 25 to 30 minutes. It will be golden and the edges will have a nice crust.
- Let the cake cool in the pan for about 5 minutes and then take a knife and run it around the edge of the pan.
- This cake can be served warm (and really is there anything more delicious than a warm cake?) or at room temperature.