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Swedish Visiting Cake

swedish visiting cake recipeI am obsessed with this simple cake.  It has all of my favorite flavors; lemon, vanilla, and almond.  It takes literally 5 minutes to make and it bakes in 25 minutes.  It just might be the perfect snack to have with a steamy cup of coffee or a hot tea.  This is going to be a go-to recipe for my next brunch.  I found this recipe in the Dorie Greenspan book that I found my pie crust recipe in and really believe that it is a book that all bakers should have in their collection.  I love the story that Dorie includes about this cake.  She got the recipe from a friend and the friend’s mother would start making it when she could see the guests coming up the driveway and it would be ready by the time they sat down for coffee.  She would serve it warm and I cannot imagine how her house must have smelled.  I am not Swedish, but I would like to be after eating this cake.

I made the first one a few days ago and Clay and I loved it.  It keeps really well wrapped in plastic wrap, you can get about 5 days out of it and up to 2 months frozen.  That one did not last very long so I made another one to take to my friend Corey and it was well received by my friend Baby Matthew.

swedish visiting cake recipeIf only I could be this cute shoving cake in my mouth.  Ah, to be 14 months old again.

swedish visiting cake recipeThis 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 recipe1 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

swedish visiting cake recipeIn 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.

swedish visiting cake recipeWhisk in the eggs one at a time.

swedish visiting cake recipeWhisk in the salt and the extracts.

swedish visiting cake recipeChange to a spatula and stir in the flour.

swedish visiting cake recipeFold in the butter.

swedish visiting cake recipeStir 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.

swedish visiting cake recipePour the batter into the pan and top with the sliced almonds and a generous sprinkling of sugar.

swedish visiting cake recipeBake in a preheated 350 degree oven for 25 to 30 minutes.  It will be golden and the edges will have a nice crust.

swedish visiting cake recipeLet the cake cool in the pan for about 5 minutes and then take a knife and run it around the edge of the pan.

swedish visiting cake recipeThis cake can be served warm (and really is there anything more delicious than a warm cake?) or at room temperature.

swedish visiting cake recipeHere is a picture of cake #2.  A latte and some Swedish Visiting Cake, is there really a better way to spend a morning?

swedish visiting cake recipeWell, yes, there is.  With good friends that let us come over and hang out at 9am.  We love you guys!

Print

Ingredients

  • 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

Instructions

  1. 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.
  2. Whisk in the eggs one at a time.
  3. Whisk in the salt and the extracts.
  4. Change to a spatula and stir in the flour.
  5. Fold in the butter.
  6. 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.
  7. Pour the batter into the pan and top with the sliced almonds and a generous sprinkling of sugar.
  8. Bake in a preheated 350 degree oven for 25 to 30 minutes. It will be golden and the edges will have a nice crust.
  9. 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.
  10. This cake can be served warm (and really is there anything more delicious than a warm cake?) or at room temperature.

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  1. The Blue-Eyed Bakers

    August 29th, 2010 at 7:39 am

    Delicious! Lemon and almond are possibly one of our fave combos…we have a serious weakness for almond extract. This looks like such a superb simple cake…and we love the name!

  2. bakedbree

    August 29th, 2010 at 11:42 pm

    Me too, I love anything with almond extract in it. You should try these then if you like almond and lemon together. https://bakedbree.wpengine.com/lemon-ricotta-muffins

  3. Dangler

    August 29th, 2010 at 10:40 am

    I’m with Baby Matthew on this one – that cake looks delish! Perfect with one of those amazing cappuccinos that Corey makes…mmmm. I want both of them & Baby Matthew right now!

  4. bakedbree

    August 29th, 2010 at 11:41 pm

    I want a Corey Coffeehouse Special right now!

  5. Maria @ ScandiFoodie

    August 29th, 2010 at 1:13 pm

    I’ve been meaning to order that book too and I think I’m convinced now! The cake looks absolutely heavenly, I must try this recipe! Thanks for sharing!

  6. bakedbree

    August 29th, 2010 at 11:41 pm

    It is such a good book. It is rare that there are more things that I want to make vs. things that I don’t want to make in a cookbook. A favorite.

  7. healthy mamma

    August 29th, 2010 at 5:15 pm

    Oh my goodness! I am going to have to give this one a try!
    Gorgeous baby btw!

  8. bakedbree

    August 29th, 2010 at 11:41 pm

    Thank you, he is not mine, but I love him!! Isn’t he cute?

  9. Jiana

    August 29th, 2010 at 10:02 pm

    Looks pretty!
    simple but delicious, I love that.
    I am going to cook that soon with your recipe.
    Just two stupid questions,
    Before fold in flour, how long do you whisk your wet mixture?
    Does the butter make cake soft and fluffy?
    Thank you!

  10. bakedbree

    August 29th, 2010 at 11:40 pm

    no question is stupid, please ask away. You whisk until it comes together. This cake is more dense than light and fluffy. There is no leavening in it.

  11. Natalie (The Sweets Life)

    August 30th, 2010 at 10:01 am

    a pretty cake AND cute babies? love it!

  12. bakedbree

    September 1st, 2010 at 8:29 pm

    isn’t he cute? Baby Matthew likes cake. Who can blame him?

  13. Julie

    August 30th, 2010 at 1:20 pm

    Yummy- it’s in the oven right now! Can’t wait to eat it after dinner tonight! Thanks for another great recipe Bree. I love your blog!! 🙂

  14. bakedbree

    September 1st, 2010 at 8:29 pm

    hope that you liked it as much as I did!

  15. operarose

    August 30th, 2010 at 7:43 pm

    I just found your blog yesterday thanks to one of my twitter-friends tweeting one of your recipes, and I have since spent literally hours reading your recipes and posts getting some amazing ideas. Tonight I made your tandoori chicken burgers which were incredible, and I bought the ingredients for this recipe to try out tomorrow. I love almond, lemon, and vanilla, too, so I can’t wait to taste this!

  16. bakedbree

    September 1st, 2010 at 8:28 pm

    I am so happy to hear that! I hope that you continue to read.

  17. Maria

    August 30th, 2010 at 7:56 pm

    I don’t know why I haven’t made this one yet! Looks so good!

  18. bakedbree

    September 1st, 2010 at 8:28 pm

    do yourself a favor and make it stat, I dream about this cake.

  19. brittany

    August 30th, 2010 at 8:37 pm

    That looks delicious! I will definitely have to try it.

    As a side note, I love those ceramic measuring spoons. Would you mind sharing where you got them?

  20. bakedbree

    September 1st, 2010 at 8:27 pm

    I got the colored spoons at World Market. Anthropologie has cute ones too.

  21. Stacy

    September 2nd, 2010 at 10:04 am

    Made the cake last night and it is fantastic! I had a few blackberries that I tossed in, too. It’s hard to pass them up during this Southern summer. Love your posts as always.

  22. bakedbree

    September 3rd, 2010 at 7:35 pm

    That sounds so good Stacy! Blackberries are so good right now.

  23. corey

    September 5th, 2010 at 10:24 pm

    Thanks so much for bringing this little gem over to our house! It really is a delicious little cake. Baby Matthew really couldn’t get enough of it. What a wonderful treat to have a sweet snack and wonderful friends to share it with.

  24. bakedbree

    September 6th, 2010 at 10:02 pm

    my pleasure! we had so much fun drinking coffee and destroying your house!

  25. Sarah@buttered-up

    October 24th, 2010 at 10:17 pm

    You got me sooo excited about this. Haha. I’ve never actually seen this Dorie recipe before and am super excited about it. It’s simple, fragrant and it looks like a lot more effort has gone into it. I think it’s just really nice comfortcake. Haha.

  26. bakedbree

    October 24th, 2010 at 11:56 pm

    It truly is one of my most favorite things on the planet. Simple and elegant. I want some right now!

  27. Frances

    April 15th, 2011 at 12:47 pm

    OMG! My friend Ursula who is a great baker brought this great named Swedish Visiting Cake to a gathering of long time friends last night. We ate it for dinner and then again for breakfast! I looks just like your picture and I was smiling like Baby Matthew! I can’t wait to surprise someone with it myself. Nice to meet you bakedbree.

  28. bakedbree

    April 15th, 2011 at 2:41 pm

    Nice to meet you as well Frances. This is one of my all-time favorite treats. It is so easy to make too.

  29. RLynn

    August 15th, 2011 at 6:59 am

    I just made this last night for some surprise visitors–I used slivered instead of sliced almonds. A HUGE hit–thanks so much!

  30. bakedbree

    August 15th, 2011 at 10:02 pm

    I haven’t made this in so long, I need to make this soon, I love this cake.

  31. Meghan

    April 4th, 2012 at 8:14 pm

    I spent the first few years of my life in Sweden, and while I have never been a big dessert lover, this cake is the exception. I, however, have never made it. Thanks for the recipe – looks perfect for an Easter weekend dessert!

  32. bakedbree

    April 5th, 2012 at 5:12 pm

    I love this cake, it is so easy to make, and perfect for any time of day.

  33. Amy

    June 7th, 2013 at 4:46 am

    Just made this for guests this morning, not because they were unexpected but because my house still smelled like last night’s curry. I didn’t have the almond extract and had to chop up some almonds for the top. But still delicious. I’ll be making it again.

  34. bakedbree

    June 8th, 2013 at 12:22 am

    I make this cake all the time, I love it so much. Sometimes I add fruit and it is so good.

  35. gemma

    August 30th, 2013 at 5:02 pm

    I’m a sucker for anything almond and lemon, this recipe looks perfect! Just the right thing to satisfy my craving. May I ask where you got your wonderful plates from (the white one, in the top photo)? Also wanted to say how much I adore your blog, it really brightens my day!

  36. bakedbree

    September 2nd, 2013 at 9:52 am

    I think that plate came from Homegoods? I just saw plates like them in Ikea of all places. Thank you for the kind words about my blog, I appreciate it! These comments brighten my day!

  37. gemma

    September 4th, 2013 at 12:56 pm

    Thanks! 🙂

  38. Kay

    May 20th, 2014 at 7:00 am

    I love the sound of this as it looks very similar to one they serve in the restaurant at IKEA! I’ve always loved its tasty simplicity.
    Just one question – what weight is a ‘stick’ of butter? It’s not term we are familiar with in the UK.

  39. bakedbree

    May 20th, 2014 at 2:12 pm

    4 ounces or 1/2 cup.

  40. Kay

    May 20th, 2014 at 4:21 pm

    Thank you!

  41. Jenny

    July 23rd, 2015 at 9:07 am

    I am not a big fan of lemon, but love almond and this recipe looks so delicious. Can I skip the lemon zest, or will that effect the texture of the cake? Thanks!

  42. bakedbree

    July 24th, 2015 at 2:23 pm

    It should be fine if you leave it out.

  43. Carol Van Alen

    May 22nd, 2016 at 5:20 pm

    I have been making a slight variation of this cake for nearly 50 years and if I had a dime (as the saying goes) for every one I’ve baked I would be rich indeed! Everyone loves it and wants more!

  44. bakedbree

    May 26th, 2016 at 11:44 am

    It’s the best, and so easy to make.

  45. Marcy

    October 8th, 2016 at 9:30 pm

    Hi, Just made this cake for my daughter, she requested it for her 17th birthday!I have made it several times since I met you in person at Ft Leavenworth, KS ! You prepared this recipe for us at the hunting lodge at night – lucky group of folks! Your website is amazing, thanks for sharing all your tips, and ideas! Hope you and your family are well!

  46. bakedbree

    October 24th, 2016 at 10:29 pm

    Hello Marcy! I love this cake so much. I’ve made it hundreds of times and it is always perfect. Thank you so much for your sweet words.

  47. Jen

    December 19th, 2016 at 12:26 pm

    This looks fantastic! Do you think I could make it into little cupcakes instead of one cake? If so, any suggestions/advice? Thank you!

  48. bakedbree

    December 23rd, 2016 at 11:06 am

    I’ve never made it that way, but I’m sure you could try it and see it.

  49. Tricia

    March 13th, 2017 at 3:27 pm

    I’m a long time fan of Dorie G, and have owned The Book for years (and love everything in it), but I’d never made Swedish Visiting Cake until yesterday. WOW is it good! And the more you eat of it, the better it tastes! I was a little concerned about the height/flatness, but I see by your pictures that that’s the way it should be. I was wondering if I should use a hand mixer, just for a minute, to add the eggs… I’ll definitely make this again, maybe for Easter brunch.
    Thanks for sharing!

  50. Sherri

    October 15th, 2017 at 6:11 pm

    I made this with 2/3 cup regular flour and 1/3 cup almond flour, mixed in cardamom and ginger as well as the vanilla extract and almond extract and used about 20% less sugar. Turned out great! This is a fantastic, easy recipe! Thank you for sharing this with us!

  51. bakedbree

    October 30th, 2017 at 6:35 am

    Thanks for sharing.

  52. Sherri

    October 30th, 2017 at 9:27 pm

    I tried another variation that worked perfectly (I love this recipe, so I am experimenting with variations). I used both orange and lemon peel, but again only 80% of the sugar (4/5 cup). I used 1/3 cup all purpose flour, 1/3 cup whole wheat pastry flour, and 1/3 cup almond flour, blending them gently by hand before adding them to the peel/sugar/egg/salt/extract mix. I added in 1/4 teaspoon (yup, a really small amount) of baking powder because I was concerned that the almond flour and whole wheat pastry flour would make the cake too flat. And because I had some dried fruit on hand, I diced (tiny dice) dried apricots (about 4) and dried pears (3 slices, peel and core remnants removed), dusted them in flour to prevent them from sinking, and mixed them into the batter. The result was really yummy! Thank you again for sharing the original recipe. I purchased Dorie’s “Baking” cookbook after trying it.

  53. Stephanie Brady

    November 5th, 2017 at 4:00 pm

    I made this recipe for the first time today. I only had sugar in the raw, and no lemon. However, it came out beautifully!!

  54. bakedbree

    November 6th, 2017 at 8:22 am

    Glad you liked it.

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