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.

More Cake recipes

Swedish Almond Cake

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!

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53 comments on “Swedish Almond Cake”

  1. I love simple cakes! Yours looks divine! One that will pair so well with my coffee!

  2. This looks so elegant on your cake stand with the gold ribbon — beautiful! (You’re right — you’d never know it was so easy to make — thanks!) I’ve always wanted to try Sacher Torte, too, but I could be happy eating this Almond Cake for a long time… 🙂

  3. I am headed over right now so we can have coffee and cake together:-) I love when a recipe is super easy to make but looks like you took hours to prepare. I am sure your friend enjoyed every bite of this yumminess!!!

  4. This sounds so tasty! I needed something to make for a meeting tomorrow morning, now I know what I’ll be bringing. Thanks for sharing!

  5. Oh, gosh this is perfect! I love almonds and have been wanting to make an almond cake. Thanks for the great recipe.

  6. This looks so good and moist! I love almonds. I never heard of vanilla sugar, where would you find that? I don’t ever recall seeing it at the grocery store.

  7. @PB&P- you can find my recipe for vanilla sugar here…https://www.shugarysweets.com/lemon-knots.html

    I know some specialty stores sell it. However, you could just use granulated sugar and add 1/2 vanilla bean scraped, or vanilla extract to the recipe. Both work great!

  8. I love anything almond, so this is right up my alley. Thanks for posting! Now my mouth is watering (:

  9. This looks simple yet beautiful!! Thanks for sharing!

    Stopping by via Newlyweds recipe linky!

  10. Oh I love anything almond, such a pretty cake and simple too, love that.

    Thanks for linking up the Newlyweds recipe linky hope to see you next week!

    ps: I pinned this recipe.

  11. Looks delicious! I love anything almond.

  12. It is a beautiful cake. I love the way slivered almonds look in desserts. I’ll definitely add this to my to-do list. Thanks for sharing on Sweet Indulgences Sunday.

  13. wow luv luv this beautiful cake.
    Would luv for my readers to discover your blog, will you please join our weekly party at
    have a great crafting week!

  14. Looks and sounds divine! Definitely a must-try for me.

    With all the blog parties out there, and at one of the busiest times of the year, it means an awful lot that you take the time to share your talent on “A Little Birdie Told Me…” Tuesdays at Rook No. 17!


  15. I featured this recipe in my “Top Ten CRAFTS I loved this week #6” {Food}.
    It looks sooo yummy!!


    PS:It is also a linking party, so you can link up another craft!!

  16. This looks so delightful. I will pin it!

  17. I used to work next to a Swedish bakery that made the most divine little almond things called ‘Almond Boats’ … the boat part (crust, maybe ½ in. thick) appeared to be something between a pastry and a cookie, whilst the filling part was very moist, dense, almond flavored and, whilst still warm, lightly frosted in a delicate almond glaze. I don’t think I’ve ever tasted anything quite so good, and long to find the recipe. Oh, they were baked in a form that resembled the shape of a little boat that was pointed on both ends, measuring approx. 3 & 1/2 inches in length, and maybe 2 inches deep. Have you ever heard of them? I’m going to try your recipe right this minute, and see if it is anywhere near what I remember. If you know the ‘Almond Boat’ recipe would it be possible to let me know where to find it. Thanks so much for sharing this one!

  18. What kind of flour? Since you didn’t use baking powder or baking soda I would assume self-rising but would like to be sure before trying to make it. Thanks! It sounds wonderful!

  19. Alison

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

  20. Jill

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

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  24. 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!

  25. 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!!!!!!!!

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

  29. 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.

  30. 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!

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  32. 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!

  33. 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

  34. Jerry bledsoe

    Do you use all purpose flour or self rising?

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  36. Anonymous

    This was awesome! Tastes just like one of my favorite breakfast treats, Panera’s Bear Claws!  I lightened it up a bit by subbing half the butter with non-fat Greek yogurt and it produced a very light and delicate texture.  

  37. Kim Stevens

    I would like to use cake flour is there anything else I would need like baking soda or baking powder? If so I much would I need would like to make for Christmas
    Thank you for your help

  38. Kim

    Correction: how much would I need. I would like to make for Christmas

  39. Sallie McDonald

    Can you make this recipe using almond flour, instead of all purpose

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