This Is the Easiest Cake for Mother’s Day

On my first day as a line cook in a pastry kitchen, I was tasked with turning lemons into little bowls for housemade sorbet. I angled a sharp paring knife from the edge of a lemon half toward its center, then circled the knife to slice out a cone of seedy yellow flesh. Cupping that emptied half, I scooped out what remained with a metal spoon. Once the glassy sheets of membranes were gone, I had to keep going,…