|Icing sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Cream cheese||8 Ounce|
|Icing sugar||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
Heat oven to 375 degrees.
Grease a 9-inch round layer cake pan.
Line bottom with greased heavy brown paper.
Cream 6 tbsp. butter, 1/2 cup icing sugar and 1 egg yolk together until fluffy.
Sift flour, baking powder and salt together and add to creamed mixture alternately with milk and vanilla.
Spread in prepared pan and bake about 15 minutes or until golden.
Remove from oven and increase oven temperature to 400 degrees.
Beat egg whites until stiff.
Beat cream cheese until fluffy.
Add 2 egg yolks, 1 tbsp. butter and 1/4 cup icing sugar and beat until well blended.
Fold in egg whites and lemon rind.
Spread over hot cake base and return to oven.
Bake 15 to 20 minutes or until lightly browned and set.
Cool in pan until lukewarm.
Loosen from sides of pan and turn out on cake rack covered with towel.
Peel off paper and reverse on serving plate.