What I'm bringing to my family's house tomorrow:

Lemon Hazelnut Torte

This sounds fancy, but I think it'll be super easy. I'm just going to use the basic cake recipe on the back of the cake flour box and add lemon zest and hazelnut extract, tasting the batter until it seems right. I'll make two 8" cakes; I'm thinking about using food coloring to make one more yellow, to portray the lemon. A torte is essentially a multi-thin-layered cake, so I'm going to cut those two cakes into 4 with a huge serrated knife (potentially alternating colors) and slap some fresh buttercream between the layers. (Buttercream, btw, is just room temperature butter, beaten for a very long time with confectioner's sugar, vanilla, and a little heavy cream, if necessary for texture) I don't think I'll put the frosting on the sides, especially if the cake colors are different.

I'll top it with a little candied lemon zest: Peel the very bright yellow skin from the lemon and cut into very thin julienne strips. Boil in water for five minutes, then let sit in ice water for like 30 minutes. Make a simple syrup with 1 part water and 1 part sugar, bring to a boil, and put the lemon zest in it for 5 minutes. Let cool and steep in the syrup for at least 30 minutes, or for as long as you need (I think I'm going to do this overnight). It can be stored in the syrup for up to 3 days.