Have I ever told you that this Swedish Visiting Cake is one of my favorite cakes of all time? If not, then consider yourselves told. It was the first recipe I ever tried from Dorie’s ^[1] Baking: From My Home To Yours ^[2] way back before the days of TWD, or even SGCC.

I love this cake’s buttery, almondy, slightly chewy crumb. I love its golden brown, lightly caramelized and almost crispy outside crust. I love the hint of crunch that comes from the sprinkling of sugar and sliced almonds over its top, and the whisper of fresh lemons that catches you by surprise when you take that first bite. I also love the fact that this magical little cake is baked in a cast iron skillet, and can go from mixing bowl to plate in thirty short minutes.

I could go on, but the bottom line is that you really need to try this Swedish Visiting Cake for yourself to fully understand just how good it is. Once you do, I’m pretty sure that you’ll love it too. And if not, that’s okay because then there will be more cake for me!

Many thanks to Nancy of The Dogs Eat the Crumbs ^[3] for choosing this recipe for TWD this week. I’m so glad that someone finally did! If you want the recipe, visit Nancy’s site ^[4]. And, if you’d like to see more Swedish Visiting Cakes, check out the Tuesdays with Dorie ^[5] Blogroll ^[6].

Now, if you’ll excuse me, there’s another piece of cake in the kitchen with my name on it! 😉