Cream Cheese and Butter Cake

With zest of our homegrown lime - this cake smells so delicious even before the pan hits the oven.

For 22 cm ring pan, you'll need:
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
110 grams butter
80 grams cream cheese
180 grams caster sugar
2 eggs
1 teaspoon vanilla extract
Zest of 1 lime (or lemon or orange)

Pre-heat the oven at 180 degrees Celsius

Grease ring pan or bundt pan well

Sift flour, salt, baking powder and baking soda together and set aside. Beat butter and cream cheese together at medium speed until combined and pale - add sugar and beat further on. Add eggs, one at a time. Beat until combined at each addition. Add vanilla and lime zest - then lower the speed and add flour. Mix well and transfer the cake mixture to the pan. Tap the side a few times to get rid of excess air bubbles. Bake for 45 minutes - if the top starts to get too dark - cover loosely with foil.

When the cake is done - rest for 10 minutes before removing from the tin. Serve with sour cream or whip cream and lime zest.