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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.
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.
Sure, you could make your own curd, but the only benefit really is just to flaunt it. The cake is ooey and vivacious regardless.
I might even make it.
- 175 grams (3/4 cup) superfine sugar
- 175 grams (6 ounces) butter, at room temperature
- 340 grams (12 ounces) lemon curd (or freshly made)
- 3 eggs
- 225 grams (scant 2 cups) self-rising flour
- Confectioners' sugar, for dusting
What's the easiest cake in your repertoire? Share it with us in the comments below!