Lemon and lime cream cheese butter cake — Belinda Jeffery

Ingredients

• 1 ½ cups (225 g) plain flour
• ½ teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• ½ teaspoon salt
• 185 g unsalted butter, at room temperature
• 150 g cream cheese, at room temperature
• 1 ¼ cups (275 g) castor sugar
• finely grated zest of 1 lime
• finely grated zest of 1 lemon
• finely grated zest of 1 orange
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract
• ¼ cup (55 g) castor sugar
• ¼ cup (60 ml) lemon juice, strained
• 1 ¼ cups (200 g) icing sugar mixture
• 2 tablespoons lemon juice, strained
• very fine shreds of lemon, lime or orange zest, to taste