easyTime:1-2 hoursServes:10
The cream cheese in this cake contributes both tenderness and a finely textured crumb. I like to use a beautifully elaborate bundt tin,but keep the rest very simple with just a light dusting of icing sugar to serve. You could also make a simple icing to drizzle on top:combine the juice from one of the lemons used for the zest in the batter (or some blueberry puree) and add enough sifted icing sugar to form a nice drizzling consistency to glaze the cake when cooled.