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hand lifting a slice of Swedish almond cake off of a cake plate

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!

Course Dessert
Cuisine swedish
Prep Time 20 minutes
Cook Time 34 minutes
Total Time 54 minutes
Servings 10
Author Kelsie



  • 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




  1. 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.
  2. 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.
  3. Sift the flour and salt into the bowl, then mix until just incorporated. Spread into the prepared cake pan and smooth the top.


  1. Sprinkle the sugar over the cake, then top with the almonds.
  2. 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.
  3. Cool the cake on a wire rack, dust with powdered sugar, then serve.
  4. 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

Recipe Notes

  • *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!