Cake

1. Preheat oven to 350 degrees {or 325 degrees if using ceramic dish}. Prepare a 9 inch cake pan, cast iron skillet, or ceramic baking dish by greasing liberally with butter.
2. Combine sugar and lemon zest well by rubbing together with fingers or by using a stand mixer until fragrant and slightly moistened.
3. Add eggs and beat until the mixture becomes pale. Add vanilla extract and whisky and mix until combined.
4. In a small bowl combine flour, cardamom, and salt. Sprinkle flour mixture into wet mixture a bit at a time and mix until just incorporated.
5. Fold or mix in cooled butter until the batter is uniform.
6. Pour batter into greased dish or pan. Sprinkle with almonds and extra sugar.
7. Bake for about 25 minutes if using a ceramic dish, or 25-30 minutes if using a cake pan. It is ready when the top of the cake begins to turn golden, and a toothpick inserted in the center comes out with moist crumbs.
8. Remove from oven and allow to cool slightly.

Glaze

1. In a small bowl, combine 1/3 cup confectioners’ sugar with 1/2 teaspoon vanilla extract, 1/2 teaspoon Swedish whisky and 1 teaspoon water. Mix until smooth and a drizzling consistency is reached.
2. Drizzle over cake before serving.