I am a huge fan of baker/cookbook author Dorie Greenspan. One of my favorite recipes of hers is Swedish Visiting Cake. She says that it’s a classic recipe that you can whip up on almost next to notice — for those times when a friend says, “Hey, I’m walking my dog in your direction…Can I pop in?” or when you are in a frantic rush to get to a brunch or dinner party and promised to bring dessert.

Yes, it’s super-easy and fast, but here’s what else you’ll love about it: It’s got a lovely texture, a golden color, and a completely yummy hit of almond and lemon. Great to make even if you’re not strapped for time. Total time, start to finish, is well under an hour. 45 minutes or so. On your marks, get set…BAKE!

INGREDIENTS

1 cup sugar (plus more more sprinkling on top right before baking)
grated zest of one lemon
2 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup flour
1 stick melted butter, cooled (I melt the butter in the microwave and then shove it in the fridge for a few minutes and it comes out just fine)
1/4 cup sliced almonds

STEPS

1. Preheat oven to 350.
2. In a medium bowl, add the lemon zest to the sugar. Rub the zest and sugar in between your fingers to release the oils and flavor the sugar.
3. Whisk the eggs into the sugar one at a time, then the salt and the vanilla extract.
4. Using a big spoon or spatula, mix in the flour, then the butter until combined.
5. Pour into a 9-inch oven-safe skillet (I use a cast-iron one, as Dorie recommends) or a cake pan. Then sprinkle on the sliced almonds and a good tablespoon or so of sugar.
6. Bake for 25 minutes or so, until the edges are golden. Delicious served plain, with fruit, jam, whipped cream, ice cream…whatever you have on hand.