BEAT the PHILLY, sugar and vanilla with an electric mixer until smooth. Gradually beat in the eggs and oil then stir in the flour, lemon rind and juice, mix well
POUR the mixture into a greased 25cm non-stick fluted ring pan. Bake in a moderate oven at 180°C for 45-55 minutes or until cooked when tested with a skewer.
Allow to cool for 5 minutes in the pan before turning onto a wire rack to cool
COMBINE the icing sugar with enough lemon juice to form a thin icing. Drizzle over the cake and allow to set. Decorate with lemon threads if desired
Tips & Hints
This delicious cake is very moist and perfect for afternoon tea.
