Preheat your oven to 300°F (150°C) and prepare an 8x3 inch round cake pan with parchment paper, placing it in a larger baking tray filled with hot water halfway up the sides.

In a heatproof bowl over simmering water, combine 8 oz of softened cream cheese, 4 tbsp of unsalted butter, and ¼ cup of heavy cream. Stir until smooth, about 5-7 minutes, then cool slightly.

Mix in 6 egg yolks, followed by ½ cup of cake flour, 1 tbsp of lemon zest, and 1½ tsp of vanilla extract until well combined.

In a clean bowl, beat 6 egg whites with 2 tsp of lemon juice until frothy, gradually adding ⅓ cup of granulated sugar until medium-soft peaks form.

Fold one-third of the meringue into the cream cheese mixture, then gently incorporate the remaining meringue in two parts.

Pour the batter into the prepared cake pan, tap lightly to release air bubbles, and bake for 80-90 minutes until golden brown.

After baking, turn off the oven, crack the door, and cool for about 10 minutes before removing and cooling completely on its side.