Swedish Almond Cake

Swedish almond cake is an easy dessert or brunch that comes together quickly with just a few pantry staple ingredients. And it's absoutley delicious!

Prep time: PT20M

Cook time: PT34M

Total time: PT54M

Rating

5 stars (22 reviews)

Keywords

easy almond cake, Swedish almond cake

Ingredients

1 1/2 cups granulated sugar
3/4 cup unsalted butter (melted and cooled)
2 large eggs
1 teaspoon almond extract
finely grated zest of 1/2 a lemon (optional*)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons granulated or turbinado sugar
1/4 cup sliced almonds
2 tablespoons powdered sugar (for dusting)

Cuisine

swedish

Steps

Cake
- Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray, line the bottom of the pan with parchment, then spray the parchment. Set the pan aside.
- Use a rubber spatula to stir the sugar and butter together in a large bowl. Mix in the eggs, almond extract, and lemon zest (if using) to combine.
- Sift the flour and salt into the bowl, then mix until just incorporated. Spread into the prepared cake pan and smooth the top.
Topping
- Sprinkle the sugar over the cake, then top with the almonds.
- Bake 34 to 44 minutes, until the top is light golden brown and a cake tester inserted into the center of the cake comes out clean.
- Cool the cake on a wire rack, dust with powdered sugar, then serve.
- Uneaten cake can be stored at room temperature, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.

Reviews

Carol Hendrickson on 2024-12-01 (5 stars):
I was in charge Of desserts for a Scandinavian Yul dance and they needed one more dessert so I googled Scandinavian cakes and came up with your recipe doubled It made two 13x9 pans and let’s just say I now have to make three of them next year because everybody loved it!
Andrea DiCocco on 2024-07-13 (5 stars):
Such an easy and delicious recipe! Thank you for sharing! We were looking for a recipe to use an excess of sliced almonds we happen to have … now I can make this all the time :) my husband said it was the best dessert he’s ever had. I used 1/2 tsp almond extract and 1/2 tsp of vanilla and it was perfect for us
Kirsten Spencer on 2024-02-20 (5 stars):
I made your recipe for coffee hour with my 96 year-old aunt and cousins this morning. It’s always tricky when making something you’ve never made before and one prays it will turn out. Well, this was a big hit! I know because a cousin asked for the recipe. It will be added to my go-to list of special treats! The lemon zest added a subtle surprise. I cut back on the sugar because of the sugars on top, and it was just right. The texture was delightfully chewy. Thank you, Kelsie!
Tina Reynolds on 2023-11-12 (5 stars):
This recipe sounds just like an almond cake that I buy at a little shop near where I work. I am infatuated with the textures ! I can’t wait to try it however, I am gluten-free and was wondering if I could use all almond flour instead of gluten-free flour?
Kenna on 2023-10-10 (5 stars):
This is an exact dupe for a cake at a restaurant that I love - now I can make it at home! I serve it with lingonberries or cranberries if I have them, which cuts through the sweetness in a really balanced way. Thank you for posting!
Mish on 2022-12-31 (5 stars):
Didn't have lemons on hand so used orange zest with almond extract. Turned out perfect. Thanks for sharing this recipe. Everyone I've served it to has really enjoyed it. Thanks!
Maria on 2022-12-08 (5 stars):
I absolutely love baking this for my family and I have been making it weekly for the past two months. It's been a nee favorite of mine as a I really love almonds. I've done it with lemon, almond, and vanilla extract. They all tasted great! I also blend a bit of almonds into the dough to create a chewier and slightly denser cake. It so tasty and anyone who wants an easy and tasty dessert this one is for you.