This is the time of year when I pretend I'm going to bake a cake.
I ask Sarah for recommendations for really easy cake recipes that will work in one of the two baking pans I own (8 by 8, 9 by 9). I look at pictures of cakes, I look at the ingredient lists, and then I make cookies.
But sometimes a cake comes around that seems more straightforward to prepare than cookies—like this one, from Lucy's Bakes. It's the kind of cake that might fall within the realm of "semi-homemade," yet no one will ever accuse you of cheating.
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Instead of juicing and zesting lemons, measuring out spices, or (gasp) making a frosting and a cake, flavor is delivered in just one vehicle. The helping hand comes not from boxed mix but rather from store-bought lemon curd, which goes straight into the flour-egg-butter-sugar batter and then also dolloped on top, too. That's it.
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