Ingredients:

100 g butter, chopped

200 g cream cheese, chopped
3 tsp finely grated lemon rind
3/4 cup [165 g] caster sugar
2 eggs, room temperature
3/4 cup [110 g] self raising flour
1/2 cup [75 g] plain flour
1/2 cup [80 g] icing sugar
1 tbs hot water

Method:

Preheat oven to 180 oC. Grease a 20cm savarin tin or a deep 20cm round cake tin. Line base and side with baking
parchment.

Beat ingredients in a medium bowl on low speed with electric mixer until combined. Increase speed to medium; beat for
about 3 minutes or until mixture is smooth and pale in colour.

Spread mixture in tin. Bake for about 55 minutes. Stand cake in tin for 5 minutes before turning out onto wire rack.
For icing, sift icing sugar into a small heatproof bowl. Stir in enough water to make a firm paste.
Stir over a small pan of simmering water until icing is spreadable. Spoon icing over cold cake.