Line an 8 x 3-inch round cake pan with removable bottom with two sheets of parchment/baking paper, let paper extend up to 2-inches above the cake pan.
Preheat oven to 230 C/ 450 F.
Using a hand mixer, beat the cream cheese until creamy. Add sugar to cream cheese and beat until mixture is smooth. Scrape sides of the bowl.
Add eggs one at a time, beat until well incorporated before adding the next one. Scrape sides of bowl.
Add cream, vanilla, lemon juice, and beat until combined.
Using a sieve, add cake flour and ¼ tsp salt and beat until smooth.
Pour cake mixture into prepared pan and tap to release air bubbles.
Bake in a preheated oven for 35-40 mins until top is caramelised or browned and centre is still jiggly. Remove from oven and let cool in pan. Serve at room temperature or chill in the fridge for a few hours.
Notes
*I added 2 tsp of sugar to suit my liking. I tasted the raw batter (don’t do this!) with only ¾ cup sugar in it and it didn’t have the sweetness I was looking for. Feel free to use ¾ cup of sugar only.