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In a large bowl place cream cheese, sugar, lemon juice, lemon peel, vanilla and salt and mix until a uniform mixture is obtained. It is important not to whip, just mix well until combined.
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Add in the eggs one at a time while mixing between additions until they are incorporated into the batter.
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Add the flour and mix in until combined.
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Pour the cream cheese mixture over the base.
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Lower the oven temperature to 160 Celsius degrees.
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Bake the cake for 45-60 minutes or until it is firm at the edges and slightly vibrating in the center.
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Turn off the oven and let the cake cool in it (while it’s off) for about half an hour.
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Cool the cake overnight in the refrigerator before icing.