Baking Step:

1. All in method with paddle attachment.
2. Beat all the ingredients at slow speed for 1 min.
3. Then shift to medium speed and continue mixing for 4 minutes.
4. Fill batter into 4-inch round tin. (150g).
5. Bake at 170°C for about 25 – 28 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.

1. Whip cream cheese and icing sugar until soft, then add lemon juice and continue mixing until fluffy.
2. Last add in softened butter and mix until homogenous.
3. Bake cheddar cheese at 170°C until golden in colour.
4. Layer the cake with lemon cream cheese, incorporating baked cheddar cheese in between the layers, and decorate as desired.