INGREDIENTS
For the batter:
100g (1/2 cup) of sugar
Lemon (zest)
110g (1/2 cup) of butter (melted)
1 egg
1 lemon (juice)
165g (1 1/4 cups) of flour
4g (1/4 tbsp) of baking powder
A pinch of salt

For the lemon cream:
170g (3/4 cup) of cream cheese
120g (1/2 cup) of sugar
Lemon (zest)
1/2 of lemon (juice)
1 egg

METHOD
1. In a bowl add the sugar, lemon (zest), butter (melted), egg, lemon juice, flour, baking powder, and salt and mix to obtain a lump mixture.
2. In another bowl add the cream cheese, sugar, lemon (zest), lemon juice, and egg and mix to obtain a creamy and compact mixture.
3. Transfer the batter to the cake mold (18cm - mold size) and level it up with a spatula. Pour the prepared cream on top and level it up.
4. Transfer the cake to the oven and bake at 170°C/338°F for 40 minutes.
5. Unmold the cake after baking, decorate it with powdered sugar, and serve.
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