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Swedish Visiting Cake Recipe

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This recipe for Swedish Visiting Cake, by , is from 2020 Quarantine Family & Friends Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Liz Delansky


1 c. granulated sugar plus more for sprinkling
Grated zest of 1 lemon
2 lg. eggs, at room temperature
1/4 tsp. salt
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 c. all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/4 c. sliced almonds

Preheat oven to 350F. Butter a 9-inch cast iron skillet, a 9-inch round cake pan or even a pie pan.

Pour the sugar into a medium bowl. Add the lemon zest and blend with you fingers until moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.

Scrape the batter into the skillet and smooth the top with the rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you're using a cake or pie pan, place it on a baking sheet.

Bake until the cake is golden and a little crisp on the outside, 25 to 30 minutes; the inside will remain moist.

Remove from the oven and let cool 5 minutes, then run a thin knife around the sides to loosen it. You can serve the cake, warm or cool, directly from the skillet or turn it out onto a plate, then flip it right-side up onto a serving plate.

Well wrapped, it will keep for about 5 days at room temperature or up to 2 months in the freezer.

Personal Notes:
Personal Notes:
Great for dessert or as a coffee cake for breakfast.




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