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!

Yield: serves 6 to 8

Swedish Visiting Cake

Swedish Visiting Cake
Swedish Visiting Cake - you can make this cake and have it in the oven in 10 minutes, no creaming needed. A simple vanilla and almond cake that is so delicious with a cup of coffee or tea.

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.

Nutrition Information:


Amount Per Serving: Calories: 0 Total Fat: 0g

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54 Comments

  • 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!

    Reply
  • 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!

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    • 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.

      Reply
  • 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!

    Reply
    • 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.

      Reply
  • 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!! 🙂

    Reply
  • 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!

    Reply
  • 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?

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  • 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.

    Reply
  • 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.

    Reply
  • 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.

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

      Reply
  • 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.

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

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

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

      Reply
  • 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!

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

      Reply
  • 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.

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

      Reply
  • 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!

    Reply
    • 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!

      Reply
  • 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.

    Reply
  • 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!

    Reply
  • 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!

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  • 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!

    Reply
    • 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.

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

    Reply
  • 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!

    Reply
  • 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!

    Reply
  • 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.

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

    Reply

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