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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 20 minutes
Cook Time 34 minutes
Total Time 54 minutes
Servings 10
Ingredients
Cake
- 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
Topping
- 2 teaspoons granulated or turbinado sugar
- 1/4 cup sliced almonds
- 2 tablespoons powdered sugar for dusting
Instructions
Cake
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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.
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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.
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Sift the flour and salt into the bowl, then mix until just incorporated. Spread into the prepared cake pan and smooth the top.
Topping
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Sprinkle the sugar over the cake, then top with the almonds.
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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.
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Cool the cake on a wire rack, dust with powdered sugar, then serve.
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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!