125g unsalted butter, chopped, at room temperature
250g block cream cheese, chopped, at room temperature
1 cup caster sugar
1 tablespoon finely grated lemon rind
2 teaspoons vanilla bean paste
¾ cup self-raising flour
¾ cup plain flour
1/3 cup milk
Small strawberries, to serve (optional)
½ x 250g block cream cheese, chopped at room temperature
½ cup icing sugar mixture
2 tablespoons lemon juice
½ cup thickened cream
Grease a 22cm round cake pan. Line base and side with baking paper.
Beat butter, cream cheese and sugar in a small bowl of an electric mixer until light and fluffy. Beat in rind and vanilla. Add eggs, one at a time, beating well after each addition.
Transfer mixture to a large bowl. In two batches, stir in combined sifted flours and milk until combined. Spoon into pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into centre comes out clean. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool.
To make lemon cream, beat cream cheese and sugar in the small bowl of an electric mixer until smooth. Beat in juice. Add cream. Beat until soft peaks form.
Spread lemon cream over cake. Top with strawberries (optional).