Killer - Lemon Gooey Butter Cake (Or Strawberry)

Step 1

Preheat oven to 350 degrees. Coat 9 x 13 pan with cooking spray.

Step 2

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 sides of the bowl. Press dough evenly over the bottom of the prepared pan.

Step 3

In the same bowl, beat cream cheese and powdered sugar until smooth, about 5 minutes,scraping sides of bowl occasionally. Add remaining 2 eggs, one at a time, scraping bowl after each addition. Spread evenly over dough.

Step 4

Drop dollops of cooled lemon curd over cream cheese mixture. Swirl lemon curd into cream cheese mixture with a table knife. Bake 30 to 40 minutes, just until very lightly browned around the edges. The center will still be slightly jiggly, but will become firm after cooling, Store in refrigerator.

FOR THE LEMON CURD

Step 5

In top of double boiler or in heatproof bowl, whisk together whole eggs, yolk, sugar and lemon juice. Stir in butter. Place pot or bowl over but not touhing simmering water; stir constantly with rubber spatula, scraping sides of bowl often, until butter melts and mixture thickens, about 10 minutes. Do not overcook. Remove from heat; place bowl in larger bowl of ice water. Stir frequently until cool. Place plastic wrap directly on the surface of the curd; refrigerate until cooled completely.

NOTE:The lemon curd is slightly looser than the commercial variety. If substituting commercial curd, stir in additional lemon juice to thin slightly and to add fresh flavor