This cake came out soft and fluffy, it tasted beautiful. However, we would have liked it even more without adding the almond extract. It seems we don't love the almond extract much. And Dorie says it's totally optional, so next time I'll leave it out. If you love almond extract, go ahead!
1 C sugar, plus little more for sprinkling
Grated zest – from 1 lemon
2 large eggs
¼ tsp salt
1 tsp pure vanilla extract (optional)
½ tsp pure almond extract (optional)
1 C all-purpose flour
114 grams (8 tbsp) or 1 stick unsalted butter, melted and cooled
¼ C sliced almonds (blanched)
Center a rack in the oven and preheat the oven to 350º F/180º C. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet or a 9-inch round cake pan. Even any pie pan will do.
Pour the sugar into a medium bowl. Add the lemon zest and blend the zest into the sugar with your fingers until the sugar is moist and fragrant. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts, if you’re using them. Now add flour with using rubber spatula. Finally, fold in the melted butter.
Scrape the batter into prepared skillet, cake tin, or whatever pan you’re using and smooth the top with the rubber spatula. Sprinkle the sliced almonds and little sugar. Dorie mentioned in her book that if you’re using a cake or pie pan; place the pan on a baking sheet.
Bake for 25 to 30 mins, or until it is golden brown on top and a little crisp on the outside; the inside will remain moist and damp. Remove the skillet from the oven and let the cake cool for 5 mins. Run a thin knife around the sides and bottom of the cake to loosen it. Serve it warm or cooled.
Adapted from: Baking: From My Home to Yours
Recipe by Seven Spice at http://www.7spice.net/dessert/swedish-visiting-cake/