Cream cheese lemon cake
Grease a 21cm ring cake pan. Combine the following: 125g butter, 125g cream cheese, 30ml grated lemon rind, 250ml castor sugar, 2 eggs, 110g self-raising flour and 75g flour. Beat in electric mixer on low speed until combined. Spoon mixture into the prepared pan. Bake in moderately slow oven over 55 minutes. Stand a few minutes before turning onto a wire rack o cool. Dust with icing sugar and serve with strawberries.
