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!
Chelsea V says
Excellent recipe- I had to omit the citrus because a family member has allergies so I used vanilla extract as the balancing flavor instead. Came out beautifully! I altered my cake slightly so that it will stay moist until tomorrow: basted the cake with heavy whipping cream about five minutes before removing from the oven (as you would baste a scone) then slid it back in for the remainder of the baking time. I also covered it in plastic wrap. I plan to serve for breakfast with jam and whipped cream. I don’t know if that’s a thing, but it sounds delicious to me!
Kelsie says
Love the sound of the jam and whipped cream! I’m so glad you enjoyed the recipe!
Susie Christiansen says
I just made this cake last night. It turned out perfect – everyone just LOVED it. Thanks so much.
Kelsie says
I’m so glad you liked it! It’s one of my favorites!
Sharon says
Should the almonds that are added On top be with the skin or without?
Kelsie says
Hi Sharon, you can use whichever you prefer!
Cathy Kearns says
Hi Kelsie
I loved almond in everything. In your recipe I used 1 C flour and 1/2 C almond meal, and instead of lemon zest I used orange. Then I added some dried cherries (slightly rehydrated with Frangipane). Everything else was the same. Thank you so much for the recipe! ❤️❤️❤️ Cathy
Kelsie says
Love that you subbed in some almond flour! So glad you liked the cake!
Alex says
The cake is very flavorful and easy to make. I followed the recipe exactly, but I don’t know why after baking the cake it turned out to be hard from the outside. Is this how it is supposed to be? Other than that it is very delicious
Kelsie says
Hi Alex! I’m glad you liked it! This cake isn’t as soft on the outside as, say, a typical birthday cake would be, but I wouldn’t say it’s supposed to be hard. I’m wondering if baking it a little less next time would prevent that.
grace says
sounds like a deliciously buttery treat!
Ginger Howard says
I made this yummy cake yesterday! Very moist, flavorful, delicious and easy to make. I followed the recipe exactly and included the lemon zest. Highly recommend this recipe!
John / Kitchen Riffs says
I don’t care what nationality claims this cake, I just wanna call it mine. All mine. To eat, of course. 🙂 This looks terrific — thanks.
Makos says
I love anything with almonds and this cakes seems fantastic!
Mimi says
This sounds really lovely. A tea kind of cake! Thank you!
Mary Ann | The Beach House Kitchen says
I’m always look for super simple desserts like this one when I’ve got last minute company coming Kelsie. I absolutely love all the almond flavor. Pinned and excited to try!
Katherine | Love In My Oven says
Aw, I love knowing that you’re partially Swedish! And that this cake could be devoured by partial Swedes, haha! I am 0% Swedish (as far as I know) but I would still eat this cake all in one sitting!!! I’ve got some tea right now and this would go perfectly with it!
Carlee says
Now you have me wondering if I’m partially Swedish as well 🤔😂 I think I’ll skip the DNA tast and assume the fact that I want to eat the whole cake in one sitting is proof enough!
Kelly @ Kelly Lynn’s Sweets and Treats says
This definitely looks easy to make! And I love that you said it was totally ok if I eat it for breakfast hehehe. I always enjoy reading your posts because they are so informative and cover every step of the recipe and any possible questions one might have!!
Leanne says
This would absolutely be perfect to serve at a weekend brunch! I always like to have some sweets but usually resort to scones or biscuits. This cake would be a huge hit! And I love that it’s quick and easy!
Kim Lange says
This is such a winter fave, perfect with a cup of coffee! Looks delish! xo
Cheyanne says
I’m not Swedish (full or partial), but I’m fairly certain I could eat this entire cake! I love anything almond flavored, so this is right up my alley! Plus you can’t beat the fact it’s so easy to make! Hello cake winning! YUMMY!!
Milena says
This is definitely a treat I can polish off in one seating too, lol (regular indulgent genes, no Swedish:) I make Swedish cookies every year which we really enjoy, so this this cake, like everything baked with almonds will definitely be met with approval. Pinned.
Dawn - Girl Heart Food says
I’ve never had this caked before, but am definitely always in need of dessert in a hurry 😉 Plus, who doesn’t love something full of almonds? Sounds and looks like the most perfect cake with a nice cuppa tea to start off my week!
David @ Spiced says
I love Swedish almond cake! I’m not Swedish (well at least not directly), but I could easily eat this entire pie in one sitting. It’s such an easy recipe, but it tastes amazing, too. Perfect for a cup of tea or coffee! Hope you’re staying warm out there, Kelsie!