Reddit’s favorite quarantine cake is making a comeback.

I'm Adriana, an NYC-based freelance writer for Tasty and BuzzFeed Shopping.

— 2 sticks of softened unsalted butter  

— 3 cups flour, plus more for the lattice top

— 1 cup jam, or enough to cover the surface of the cake (apricot is traditional, but you can use any flavor)

I also used my container of baking powder in lieu of a rolling pin.

To make the lattice top, lay four strips in one direction. Pull back every other strip (in this case, two total) and lay another strip perpendicular on top of the two remaining strips. Lay the strips you pulled back down onto the new perpendicular strip, and repeat the process with the remaining strips of dough.

— While I sifted the dry ingredients for the sake of accurate testing, I'd skip it in the future. Between making the batter, adding the jam, and making the lattice, sifting was one too many steps for me to make this recipe feel seamless. And according to King Arthur Baking, it's often unnecessary. 

— As the original recipe notes, the batter is thicker than regular cake batter. Mine was more like the consistency of cookie dough. In the future, I'd use a mixer instead of handmixing since it takes some elbow grease to mix the butter with the flour. 

— Given how thick the batter is, be prepared to use your hands to press it into the pan. 

— When you stick a knife in the center of the cake to check for doneness, you'll also pull up some of the wet jam, so it can be hard to tell whether the batter is still wet or not. Make sure the cake is fully baked before pulling it out. 

— My lattice broke a bit while baking, which may have indicated my oven was too hot. If you have a finicky oven like me, err on the side of caution. It also may have been because my dough was too warm. In the future, I'd refrigerate it before rolling it out.