Lemon-Swirled Gingerbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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The traditional pairing of gingerbread and lemon curd takes a surprising turn in this recipe-the lemon curd is baked right in. Ingredients:
2 (3-ounce) packages cream cheese, softened |
1/4 cup sugar |
1 large egg |
1/2 cup lemon curd |
1 (10-ounce) package gingerbread mix (we tested with betty crocker) |
2 teaspoons lemon-flavored powdered sugar or regular powdered sugar |
Directions:
1. Place cream cheese in a medium mixing bowl; beat at medium speed of an electric mixer until smooth. Gradually add 1/4 cup sugar, beating well. Add egg, beating just until blended. Fold in lemon curd.
2. Prepare gingerbread batter according to package directions. Pour half of batter into a greased 8 square pan. Dollop lemon mixture over batter; pour remaining batter over lemon mixture. Swirl a knife through batter, touching bottom of pan and swirling to bring some lemon mixture to top of cake. Bake at 350° for 35 minutes or until knife inserted in center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over cake.
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