Today’s recipe comes from bakedbree.com. When I found the recipe, it sounded simple and delicious. The picture that accompanied the recipe wasn’t too shabby either.

Swedish Visiting Cake

INGREDIENTS

— 1 cup sugar (plus more for sprinkling on top right before baking)

— Grated zest of one lemon

— 2 eggs

— 1/4 teaspoon salt

— 1 teaspoon vanilla

— 1/2 teaspoon almond extract

— 1 cup flour

— 1 stick melted butter, cooled

— 1/4 cup sliced almonds

INSTRUCTIONS

In a medium bowl, add the lemon zest to the sugar. Rub the zest and sugar between your fingers to release the oils, the sugar will start to smell delicious.

Whisk in the eggs, one at a time.

Whisk in the salt and the extracts.

Change to a spatula and stir in the flour.

Fold in the butter.

Stir until combined.

Use a little melted butter or shortening to grease a 9-inch cake pan or cast-iron skillet.

Pour the batter into the pan and top with the sliced almonds and a generous sprinkling of sugar.

Bake in a heated 350-degree oven for 25 to 30 minutes. It will be golden and the edges will have a nice color.

Let the cake cool in the pan for about 5 minutes and then take a knife and run it around the edge of the pan.

This cake can be served warm or at room temperature.

I’ve had this recipe for a couple years and thought about making it several times, but hadn’t. The time finally arrived to try this recipe when we were going to visit our friends, Stephanie and Barry.

Stephanie was going to prepare supper and I offered to bring dessert.

I decided two desserts would be better than one and also prepared a chocolate chip pie.

I have no idea why this is called a Swedish Visiting Cake. When I looked it up, the only thing I could figure out was maybe it originated with a Swedish woman named Dorie and she prepared it when company was coming.

I opted to bake the cake in a nine-inch cake pan because I don’t have a nine-inch cast iron skillet.

I placed a cup of sugar in a bowl and zested the lemon right over it, then rubbed the two between my fingers to release the lemon’s oil. The recipe said it would start to smell delicious, and it did.

Whisking in the eggs, salt and extracts was a breeze, and so was stirring in the flour.

Next, I folded in the melted butter, and stirred just until all the ingredients were combined.

I greased the cake pan with butter and poured in the batter.

I sprinkled on the sliced almonds and gave the top a really good sprinkling of sugar.

I was a little nervous at this point because I knew there was no leavening agent in the batter and wondered if the cake would rise without it.

The oven was already heated, so I popped the pan in and set the timer for 25 minutes.

The went off in no time and a toothpick inserted into the center came out clean.

I removed the cake from the oven, and it had barely risen. I crossed my fingers and hoped for the best.

After five minutes of cooling, I ran a knife around the edge of the pan and let the cake continue to cool.

I decided to leave the cake in the pan to take it to Stephanie and Barry’s, hoping it wouldn’t look so skimpy since it wasn’t puffy like a regular cake would be.

Stephanie prepared a wonderful meal, as always. After we were all pretty much stuffed, we decided to dig into the desserts.

Brad, Stephanie and Barry all tried both desserts.

Since I don’t like chocolate, I just took a bigger slice of the Swedish Visiting Cake.

Stephanie said it kind of reminded her of shortbread.

I thought it was a very nice dessert. It had a chewy cake layer and a crunchy almond topping. The flavors of the lemon, vanilla and almond came together really well.

Brad and Barry liked it, too, but, of course, Brad like the chocolate chip pie better. He liked the cake because it wasn’t too sweet.

This cake was so simple and easy to prepare. It’s something you can whip up in a jiffy if you have unexpected company or you are craving dessert and don’t want to be in the kitchen forever.

I’m definitely adding this cake recipe to my self-made cookbook because I nailed it.

By the way, I had a slice of the cake the next morning for breakfast and it was equally delicious warmed up.

Sarah Condley is an amateur baker and chef who is compiling a cookbook of her favorite recipes.