I had just finished cooking dinner, well actually, we had just finished eating the dinner I cooked, when I debated whether or not to bake the cake then. I felt like procrastinating, but it was already Sunday evening and really, who was I kidding – was I really going to bake this cake Monday night after a long day at work? Plus it looked really simple to get through since you don’t even need your Kitchen Aid or hand mixer! It seemed it was no time at all before we were having our slice of Swedish Visiting Cake. It was really pleasing! The cake batter was really really yummy. I love anything with lemon in it and this contained the zest of a whole lemon. I used the last of my almond extract and was glad I did since the top of the cake was sprinkled with sliced almonds also.
This cake calls for baking in a 9″ cast iron skillet. I used a 10″ cast iron skillet and thanks to Nancy, was able to adjust the ingredient measurements. This cake is out of the oven in no time and more than likely you’ll have all the necessary ingredients in your pantry. So the next time you have unexpected guests, or need a cake in a hurry, no problem!
Be sure to visit Nancy to check out her Swedish Visiting Cake and to get the recipe so you can try your hand at it too! Definitely browse the TWD Bakers to see their variation of Swedish Visiting Cake!
Last Week: Mocha-Marbled Bundt Cake
Next Week: Sweet Cream Biscuits