Lemon Gooey Butter Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbs baking powder
- 3/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 4 eggs, divided
- 2 tsp vanilla
- 8 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- 2 1/2 cups Fresh Lemon Curd
Preheat oven to 350 degrees. Coat a 9x13 inch pan with cooking spray
Combine flour, sugar, baking powder and salt in large bowl of electric mixer. Stir gently to combine. With mixer running, slowly add melted butter; mix until dry ingredients are moistened. Add 2 eggs and vanilla; beat on medium speed until fully incorporated and dough begins to pull away from the sides of the bowl. Press dough evenly over the bottom of the prepared pan.
In the same bowl, beat cream cheese and powdered sugar until smooth, about 5 minutes, scraping the sides of the bowl occasionally. Add the remaining 2 eggs, one at a time, scraping bowl after each addition. Spread evenly over dough.
Drop dollops of cooled lemon curd over cream cheese mixture. Swirl lemon curd into cream cheese mixture with a table knife.
Bake 30-40 minutes, until just very lightly browned around the edges. The center will still be slightly jiggly, but will become firm after cooling. Store in refrigerator.