Add cream cheese, also at room temperature, and then beat everything until nice and smooth.
With the mixture on medium-low speed, gradually add granulated sugar, then beat on medium-high speed for around 5 minutes until pale. For flavouring, add half a teaspoon of pure vanilla extract and a little citrus flavour by grating a lemon, then beat that in.
Add 6 large eggs at room temperature, one at a time, beating them for 30 seconds before adding another. For the ingredients, whisk everything together, starting with all-purpose flour, baking powder, baking soda, and half a teaspoon of salt.
Start adding the flour to the batter in the additional and beat that in until just incorporated. Do not overmix the batter. Pour the batter into the baking tin and then, depending on your pan type, it will take between 55 to 70 minutes and a toothpick inserted at the centre will come out clean.
Let the cake cool on a wire rack for about 20 minutes, run a knife around the edge of the pan and remove it from the pan.
Ingredients;
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