Almond-Lemon Cake

Yesterday was my mom’s birthday. I couldn’t decide between two different cakes, so I made both! This recipe comes from the cookbook Swedish Cakes and Cookies, which my sister gave me. It’s a really light cake (if we are like-minded, it’s a perfect cake to eat for breakfast!).


  • 2/3 cup butter, softened (I reduced to 1/2 cup, or 1 stick)
  • 1 1/4 cups sugar
  • 2 eggs
  • grated zest of 1 large lemon
  • 1/3 cup milk
  • 1 2/3 cups flour
  • 2 teaspoons baking powder

For glaze:

  • 1/2 cup (maybe a little less) chopped almonds
  • 1 cup sifted powdered sugar
  • 2 tablespoons of lemon juice


>>Preheat the oven to 350 degrees.

1) Beat the butter and sugar until light and fluffy.

2) Add the eggs and beat well.

3) Add the lemon zest and milk.

4) Add the flour and baking soda. Beat until the ingredients are well-mixed.

5) Pour into a 9 or 10″ cake round cake pan that is greased and floured. Bake on a lower oven rack for 35-40 minutes. If you stick a fork or toothpick into the cake, it should come out dry.

6) Beat the powdered sugar and lemon juice until smooth. Drizzle/spread over the cake while it’s still warm. Sprinkle the almonds on top.

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