Lemon and Passionfruit Gooey Butter Cake

1: Combine sugar and lemon zest together and rub them together by hand to release all the zest.

2: Add salt, lemon juice, egg, and melted (cooled) butter in a bowl and whisk.

3: Add flour and baking powder and fold through, then spread the batter evenly into a greased pan and set in the fridge.

4: For the filling, whisk the softened cream cheese and icing sugar until smooth.

5: Add the egg yolks, passionfruit, and lemon juice, and whisk until smooth.

6: Take the cake tin out of the fridge and press down the centre of the cake batter to create a well.

7: Pour in the filling—do not allow it to spread to the side or it will burn.

8: Bake at 170°C for 40 minutes in an 8 inch cake pan.

9: Allow to cool and refrigerate for 4 hours to set.

10: Dust with icing sugar and eat at room temperature for the perfect gooey centre.