Cherry-Dotted Cake Squares

Preheat the oven. Heat to 350°F / 175°C.

Prepare the pan. Line a 10 x 15-inch rimmed jelly-roll or bar pan with parchment paper, or grease it well.

Cream the margarine. Beat the softened margarine for about 1 minute until creamy.

Add the sugar. Beat in the sugar for about 2–3 minutes, until lighter and fluffy.

Add the eggs. Beat in the eggs one at a time, mixing after each addition.

Add the lemon. Mix in the lemon juice.

Add salt. Mix in the fine salt.

Add the flour. Add the flour gradually and mix on low only until the flour disappears.

Check the batter. It should be thick, soft, smooth, and easy to spread with a spatula.

Spread. Transfer the batter to the prepared pan and spread evenly from corner to corner.

Mark 24 portions. Using the tip of a knife, lightly mark the batter into 4 rows by 6 columns. Do not cut all the way through.

Add the cherries. Place 1 generous teaspoon of cherry pie filling in the center of each marked square. Try to include 2–3 cherries in each spoonful.

Keep the filling separate. Do not spread the cherry filling across the whole cake; keep 24 individual cherry pockets.

Bake. Bake for about 38–45 minutes, beginning to check at 38 minutes.

Check for doneness. The cake around the cherries should be lightly golden, the edges golden, and the center set. A toothpick inserted into the plain cake portion should come out clean or with a few moist crumbs.

Cool completely. Let the cake cool fully in the pan before cutting.

Cut. Follow the original marked lines so every square has one cherry center.

Finish. Dust lightly with confectioners’ sugar if desired.