Swedish almond cake is an easy dessert (or brunch option!) that comes together quickly with just one bowl. With just a handful of ingredients and a little stirring your cake is ready for the oven! It’s just what you need when you’re looking for cake in a hurry!
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I don’t know what makes this almond cake Swedish; it’s just the name on the recipe card a friend gave me forever ago.
But I’m one-quarter Swedish and I adore this cake so maybe the name comes from the fact that Swedes (at least of the partial variety) could easily eat an entire cake in one sitting.
It’s super quick and easy to whip up—just a little stirring, NO MIXER, only one bowl, and you use melted butter so you don’t even have to wait for ingredients to come to temp.
This is the perfect thing when you need dessert in a hurry! (Which is pretty much a necessity every day of my life.)
Why you’ll love this Swedish almond cake:
- You probably have all the ingredients in your kitchen right now
- It only takes a few minutes to put together
- It’s easy enough for even novice bakers to make successfully!
How to make Swedish almond cake
- Combine melted butter and granulated sugar in a bowl
- Stir to combine
- Mix in the eggs, almond extract, and lemon zest (see notes below)
- Fold in the dry ingredients just to combine
- Scrape into a 9-inch cake pan and top with sugar and almonds
- Bake until golden!
And that’s it. Swedish almond cake couldn’t be easier or more delicious!
Notes:- I like adding lemon zest to cut through the sweetness from the almond extract but I know not everyone likes citrus in their desserts. You can omit the lemon completely or substitute 1/2 teaspoon of vanilla extract if you like.
- A microplane is really helpful for zesting lemons; this is the one I use and it’s so much easier than a lemon zester, AND the zest is much finer.
- I use turbinado sugar (aka raw sugar) for the cake’s topping because it adds a little extra crunch, but you can use granulated sugar instead if turbinado isn’t a staple in your pantry.
- This recipe calls for sliced almonds, but use what you have—if you have whole almonds, just chop them up. It’s totally fine!
How to store Swedish almond cake
I think Swedish almond cake is best served the day it’s made, but you can store it covered with plastic wrap at room temperature for up to a couple of days. (Be sure to cool the cake completely before you cover it!)
You can also freeze individual slices, tightly wrapped with plastic wrap and foil, for up to 2 months. Defrost slices in the fridge overnight or, if you’re in a hurry, in the microwave.
Be sure to unwrap the slices before microwaving!
How to serve Swedish almond cake
You can serve your Swedish almond cake warm or at room temperature, it’s totally up to you.
I usually just serve it at room temp with a dusting of powdered sugar, but it’s delicious topped with whipped cream or ice cream.
(Vanilla ice cream is great, but coffee ice cream is actually awesome here; coffee and almond are really good together. Chocolate and almond are delicious together too. . .)
And, while Swedish almond cake is perfect for dessert, it actually makes a great breakfast or brunch option too—it’s incredible with a cup of coffee or tea.
A few more easy desserts you might enjoy:
Melting Moments Cookies
Nantucket Cranberry Cake
Pear Upside-Down Cake
Chocolate Chip Pie
Did you make this Swedish almond cake? Yay! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
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!
- 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
- 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.
- 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.
Recipe Video
- *If you prefer, you can add 1/2 teaspoon vanilla extract in place of the lemon zest.
- I use turbinado sugar (aka raw sugar) for the cake’s topping because it adds a little extra crunch, but you can use granulated sugar instead if turbinado isn’t a staple in your pantry.
- This recipe calls for sliced almonds, but use what you have—if you have whole almonds, just chop them up. It’s totally fine!
Carol Hendrickson says
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 13×9 pans and let’s just say I now have to make three of them next year because everybody loved it!
Kelsie says
I’m so glad you enjoyed it!
Andrea DiCocco says
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 says
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!
Kelsie says
I’m so glad you and your family enjoyed it!
Tina Reynolds says
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?
Kelsie says
Actually it won’t work to use all almond flour; the cake won’t hold together. The only way I know to make it gluten free is to sub gluten free all-purpose flour. I’m sorry!
Kathey says
I just made it using almond flour and granulated monk fruit & am about to try it. There is an Italian cookie recipe I found that has only the almond flour so I suspect it will work. I’ll be back shortly to let you know
Kathey says
It was great!
Kathey Brennan says
I have made it with almond flour just fine! It is a little crumbly , but let it cool completely before cutting and that helps. I did it keto, used allulose & a golden monk fruit rough sugar for the too and a couple tsp of coconut flour in it too. It is amazing!
Kathryn says
Would one more egg help the batter to be lighter. Is very stiff
Kelsie says
Hi Kathryn! It’s meant to be a fairly thick batter.
Kenna says
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!
Kelsie says
Hi Kenna! I’m so happy you enjoyed it! Lingonberries are always a good idea aren’t they?
Maria says
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.
Kelsie says
I’m so happy to hear that!
Michelle says
We love it too. I’ve made so many variations and always add ground almond to the mix… Since it seems you like variety… Maybe you’ll be interested to try our fave Almond extract with orange zest. It’s a bright lovely taste. Sometimes we also poke the warmed up cake with a toothpick and drizzle Amaretto or Mathilde Liqueur (Orange) over it. So good! Very tasty with a scoop of vanilla bean ice-cream. Hope you try it and enjoy!
Pam Garland says
This was fantastic! I used the 1/2 teaspoon of vanilla instead of lemon zest and a spring-form pan. I also just realized I forgot the powdered sugar on top. Next time I may try it in a cupcake pan for more chewy edges.
Kelsie says
I’m glad you enjoyed it, Pam!
Bill says
This is an amazing and easy dessert. I added shaved dark chocolate and toasted coconut when I removed it from the oven. Fantastic.
Kelsie says
Chocolate and coconut would make this even better!
Mish says
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!
Nusrat Bashamakh says
This was a beautiful cake. Love the almond flavor and how easy it was to bake. A big hit with the family. Will definitely be making it again. Thank you!!
Kelsie says
I’m glad you enjoyed it so much!
Michelle says
This is more of a tart than a cake and it’s divine. The crunchy top and edges contrast deliciously with the soft center (similar to slightly underbaked brownies). I doubled the lemon zest, reduced the sugar by a few tablespoons, and added 1/2 teaspoon vanilla. The turbinado sugar and almond topping are perfection.
Kelsie says
I’m so glad you liked it!
Victoria says
Delicious! Followed the recipe and loved it. Small tweaks: We found it a tiny bit too sweet and butter-tasting. May try to reduce sugar and butter slightly next time. All in all, a big hit. Thank you!
Kelsie says
I’m so glad you enjoyed it!
Linda says
Do you not add any baking powder to make it rise?
Kelsie says
Hi Linda! Nope, there’s no baking powder.
Amaira says
Hi Kelsie!
I can’t wait to try this cake out. I only have an 8″ pan. Do you think I could use that?
Thanks,
Amaira
Kelsie says
Hi Amaira! I think an 8-inch pan would work but you’ll have to increase the baking time. Let me know how it goes!
Juliet says
Hi! How tall is the cake? I’m wanting to use a tart/pie dish that’s about 1.5” tall. Also, how do you get the cake out of the pan?
Kelsie says
Hi Juliet! The cake isn’t super tall but I’m not sure if 1.5 inches will be tall enough–sorry I can’t say for sure! To get the cake out of the pan, just run your knife around the edge several times to loosen it and it should come out pretty easily (just like a layer cake) as long as the pan is greased well. I always invert cakes gently onto my hand, then flip them back around to cool on wire racks.
micaela says
tried this with browned butter. i say, it is way too sweet for my taste. I would again, though, cutting back on the sugar, almond extract (by half!) and adding more lemon zest. I would also omit the sugar on top. really way too sweet 😪
Lizzy says
So delicious. I love the texture. It is not dry like other cakes. I used 2 ounces of Amaretto instead of extract.
I can’t wait to make it again.
Kelsie says
Oh I love the idea to use Amaretto! I’m definitely trying that next time! Thanks, Lizzy!
Susy says
If you substituted 1 teaspoon of almond extract with 2 ounces of Amaretto, (as mentioned above) would the extra liquid affect the batter & make it softer? How would the extra liquid affect the batter?
Kelsie says
Hi Susy! I haven’t personally tried the cake with amaretto but adding 2 ounces would definitely make the batter thinner because it’s a significant amount of liquid.
Tess says
Tried this today. Maybe I oversized it but it’s more “gummy” in the center than I expected. Still tasty. The edge is a little more well done, so I wonder if it’s my new oven not baking at the indicated temperature.
Kelsie says
Hi Tess! It could be the oven; if you make the cake again you could try tenting some foil over it in the last 10 to 15 minutes of baking to ensure it doesn’t get too dark on the sides before the middle is done.
Erin says
Wowzas, this cake was amazing! I made it gluten free with King Arthur’s GF Mix, and it turned out amazing. Thanks for a great recipe!
Kelsie says
I’m glad you liked it! And that’s a great tip about making it gluten free–thank you, Erin!
Caileigh says
This cake is delicious! I used 1 cup AP flour and 1/2 cup almond flour to give it more almond punch. It is so tasty! The lemon zest is a must, so delightful. I’m enjoying a slice with my morning coffee now. It’s going to be pretty hard not to eat the entire cake in one day!
Kelsie says
I’m so glad you enjoyed it!
Allie says
I made this today and the texture seems like it’s not getting done all the way. It tastes great, but seems undercooked after 44 mins. Is the texture different than most cakes?
Kelsie says
Hi Allie! The texture is definitely not as soft and fluffy throughout as most cakes; it’s sort of like a cookie with a chewy center.