Step 1

Preheat your oven to 200 °C (392°F) fan forced (see note 1 if you don't have a fan function), and prepare an 8x3 inch cake tin by double lining it with baking paper, ensuring you have some excess coming up the sides (see video demonstration).

Step 2

Add your cream cheese and sugar to a stand mixer, and with the paddle attachment mix on a medium speed until the mixture is smooth. You can use a hand mixer too.

Step 3

Add in your eggs one at a time, mixing well in between each egg (about 10-15 seconds). Scrape down the bowl as needed.

Step 4

Next add in your cream, salt, vanilla and lemon juice and mix until well incorporated into the batter. Your batter should be very smooth.

Step 5

Lastly, add in your flour and mix on a low speed until well incorporated into the batter.

Step 6

Pour your batter into your lined cake tin. Give it a light bang on your bench top to get rid of any large air bubbles, and then bake for 50 minutes to an hour.

Step 7

Once ready, your cake should have a caramelized top, and will be jiggly in the middle.

Step 8

Let the cake cool in the pan for about 4 hours to allow it to set, and you will notice the middle sinks a little as it sets - this is what we want! :)

Step 9

Once ready, remove the cake from the cake tin by lifting it up with the baking paper. Cut and serve.