Swedish Almond Cake

Swedish Almond Cake: delicious breakfast cake topped with sliced almonds.
I love a perfect cake to go with my afternoon coffee. This friends, is that perfect cake. It’s super moist, dense, and has a hint of lemon and almond.
My friend, Pilvi, from Finland is so kind. She went to Austria and brought me back a beautiful cookbook. With a recipe for the famous Sacher Torte. A beautiful dense chocolate cake, with an apricot filling and chocolate glaze. It’s divine. I know because she made it and gave me a piece (and she explained it was much work to make)!

And I brought her was this lovely almond cake. Should I tell her how absolutely easy it is to make? Pilvi, if you are reading this, I love you, but this was too easy to make, especially compared to your beautiful sacher torte.

*note* I used homemade vanilla sugar in this recipe. You could use regular, and add vanilla extract or half a vanilla bean, scraped.

Swedish Almond Cake


  • 1 cup vanilla sugar
  • 1 lemon, zested
  • 2 eggs
  • 1/4 tsp salt
  • 1/2 tsp almond extract
  • 1 cup flour
  • 1/2 cup butter, melted
  • 2 Tbsp sliced almonds
  • 1 Tbsp coarse sugar (pearl sugar)


  1. In mixer, blend vanilla sugar with zest from one lemon. Beat in eggs, one at a time. Add in salt and almond extract.
  2. Mix in the flour and melted butter.
  3. Pour batter into a greased and floured 9 inch cake pan. Sprinkle coarse sugar and almonds on top.
  4. Bake in a 350 degree oven for about 25 minutes. Remove from oven, cool several minutes before turning out of pan.
  5. Enjoy warm or room temperature!

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

43 comments on “Swedish Almond Cake”

  1. Alison

    The cake was hard so it was impossible to remove from the pan, i should’ve use parchment paper

  2. Jill

    Hi, I have a couple of questions, how much vanilla exrract and what is pearl sugar and what can be used instead.

  3. Pingback: Lemon Licorice Cupcakes - Shugary Sweets

  4. Pingback: Marble Cake and Almond Cake recipes | withvintageandme

  5. Pingback: Link Monday (5) – Summer Recipes « Story Arch

  6. Kate

    I just made this and am eating it while posting this… It’s fantastic! I actually made it gluten free by subbing 1/3 cup almond flour and 2/3 cup Bobs Red Mill gluten free baking mix. It came out perfect, I had no problem removing it from the pan which I greased with butter and dusted with almond meal. Tank you for sharing this, it’s a treasure!

  7. Debbie

    Made this to bring to work on my “breakfast and coffee” day of the month. SO GOOD that my coworkers gobbled it down so quickly. I made it again today. Same result. I love this coffee cake!!!!!!!!

  8. Pingback: Homemade Gravlax | stetted

  9. Pingback: Cinnamon Sugar Almond Cupcakes - Life Love and Sugar

  10. Is this a cake that could be made a day ahead? Would it need to be refrigerated in that case?

  11. Jan V

    Sweet, somewhat gooey with a delightful crunch on the top. I made 1 1/2 times the original recipe and baked it in a 11×7 glass pan. Baked it for 30 mins. Cut it in 12 Approx 2×2 1/2 squares.

  12. Sarah

    I made this cake tonight and it was so delicious! It reminded me of a bear claw in cake form. I didn’t have vanilla sugar so I used normal sugar along with 1/2 teaspoon of vanilla extract, and it was perfect. I love the crunchy top that forms on the cake, it was wonderful with a cup of coffee. Thanks so much for the recipe!

  13. Pingback: The Best Swedish Almond Cake – Best Food Ideas

  14. Cecilia Craig

    I just made this cake tonight, it turned out delicious! I actually made 2 one for my family and one for my friend! I used cake flour and it is super airy and light! Love the lemon zest, definitely a great recipe!

  15. I have not made this yet but I can’t wait to try it because of all the wonderful comments. I’m sure it is going to be great, can’t wait. I think I will make it right now. Bye

Leave a Reply

Your email address will not be published.