Ingredients
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
2 eggs
¾ cup self-raising flour
¾ cup plain flour
1/3 cup milk
Small strawberries, to serve (optional)
LEMON CREAM
½ x 250g block cream cheese, chopped at room temperature
½ cup icing sugar mixture
2 tablespoons lemon juice
½ cup thickened cream
Method
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Grease a 22cm round cake pan. Line base and side with baking paper.
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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.
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Transfer mixture to a large bowl. In two batches, stir in combined sifted flours and milk until combined. Spoon into pan. Smooth over top.
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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.
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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.
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Spread lemon cream over cake. Top with strawberries (optional).
