Baking... But Still Not Knitting*

I haven't baked much since my college days because I try to eat healthy but mostly because my last two apartment stoves couldn't maintain a constant temperature. (When I bought a stove thermometer, I discovered that when set to 450 degrees F, my stove would fluctuate from 200 to 550 degrees!) However, over the last two months, I've baked this delicious Swedish Visiting Cake three times!

I hate frosting, so this almond- and sugar-topped cake is perfect for me.

I changed up a few ingredients in the recipe. I used 1 tsp of almond extract and only .5 tsp of vanilla extract because I wanted the almond and lemon flavors to be the focus. I baked two cakes with half white flour and half wheat flour, so the baking time was longer (38 minutes exactly both times), but when I used all white flour, baking took the recommended 30 minutes. I enjoyed the cakes with some wheat flour more (heartier taste), but my boyfriend enjoyed the pound-cake texture of the all-white flour cake more.

My boyfriend gave the cake rave reviews and said, "Your people [the Swedes] sure know how to make good cake!" I'm only an eighth Swedish, and I don't know if the cake is even a traditional Swedish recipe, but it sure is yummy. It's light (for a cake), and the lemon and almond flavors work well together without overwhelming each other. I enjoy it as a tasty tea-time treat. I also baked one for a Mother's Day lunch, and it was gobbled up.

*Psst! I have been knitting for the past couple weeks, but I don't have anything to show yet. I'm hoping to finish up a couple projects this weekend and take pictures.