Swedish Almond Cake

Instructions

1. Prepare the baking pan
   Preheat oven to 350°F (175°C). Thoroughly butter a 9-inch round cake pan or a traditional Swedish almond cake pan (with ridges). If using a regular cake pan, line the bottom with parchment paper for easy removal.
2. Cream butter and sugar
   In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. The mixture should be pale in color and significantly increased in volume.
3. Add wet ingredients
   Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the almond extract, vanilla extract, and lemon zest (if using) until well combined.
4. Combine dry ingredients
   In a separate bowl, whisk together the flour, baking powder, salt, and ground almonds. Gradually fold this mixture into the wet ingredients, mixing just until combined. Be careful not to overmix as this can make the cake tough.
5. Transfer to pan and add toppings
   Spoon the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the surface, pressing them lightly into the batter.
6. Bake the cake
   Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly crisp and pulling away from the sides of the pan.
7. Cool and serve
   Allow the cake to cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely. Before serving, dust with powdered sugar. For an authentic Swedish touch, serve with a dollop of whipped cream and fresh berries.