The traditional pairing of gingerbread and lemon curd takes a surprising turn in this recipe--the lemon curd is baked right in.
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
How to Make It
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.
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.