Recipe from by scrapbook cookbook collection.
250 gm butter
8 oz cream cheese
1 1/2 cup sugar
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp grated ginger
1 tbsp lemon rind
Preheat oven 160C.
Cream butter, cream cheese and sugar.
In another bowl, sift together flour, baking powder and salt. Keep aside.
Add eggs one by one to butter mixture and beat between each addition.
Add flour mixture with the mixer running slow.
Add in vanilla, ginger and lemon rind. Mix well but do not overbeat.
Pour into prepared bundt pan. Bake for 60-85 minutes/ till done.
It's a golden moist cake with soft crumbs. Great with a hot cup of tea or coffee.