It is bitter cold and snowy today. I need to run out and pick up some bird food, as the bin has been empty for a couple of days now. My poor little bird friends are hungry out there.

Homeschooling means you can do your math with a bird on your shoulder or a sleeping pug on your lap. : )

For my birthday yesterday, I made one of my favorite cakes and then fancied it up by topping it with cream cheese frosting (I just mix a brick of cream cheese with a 1/2 cup of powdered sugar and a little vanilla) and fresh fruit. The raspberries were the biggest I have ever seen.

This cake is also excellent plain. It mixes up lickety-split and bakes in half an hour.

Swedish Visiting Cake

1 cup sugar
grated rind of 1 lemon
2 eggs
1 teaspoon vanilla extract
1 cup flour
1/2 cup butter, melted and cooled
1/4 cup sliced almonds
extra sugar for sprinkling

Set oven to 350 F. Butter a 9 inch cake pan. In a bowl, blend sugar and lemon rind with your fingers until the sugar is moist. Use a whisk to beat in the eggs one at a time. Whisk in the vanilla. With a rubber spatula, stir in the flour, then butter.  Transfer the batter to the cake pan. Scatter the sliced almonds on top. Sprinkle with sugar. 
Bake for 25 to 30 minutes or until the cake is golden and a little crisp on the outside (the inside will be moist). Let cool. Serve with berries and whipped cream if desired.