Preheat your oven to 320°F (160°C). Grease a round cake pan with butter and line the bottom with parchment paper for easy release.

In a saucepan over low heat, combine cream cheese, milk, and butter. Stir gently until everything is melted and smooth. Once achieved, remove from heat and allow it to cool slightly (about 5-10 minutes).

In a large bowl, whisk the egg yolks and granulated sugar until pale and fluffy, about 5 minutes. Pour in the cooled cheese mixture, stirring gently to combine.

Sift in the flour and cornstarch, and mix until just combined. Add lemon juice and salt, then mix well but avoid over-mixing!

In a separate bowl, beat the egg whites until stiff peaks form—this is key to achieving that ultra-light texture. Take care not to overbeat!

Gently fold the egg whites into the batter in three parts, making sure not to deflate the mixture.

Pour the final batter into the prepared cake pan. Place this cake pan in a larger baking dish filled halfway with water (the water bath method prevents cracking).

Bake for 60-70 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it starting around the 50-minute mark for doneness.

When done, turn off the oven, crack the door open, and let the cake cool for 30 minutes inside to prevent sudden temperature changes.

Remove from the oven, let cool completely at room temperature, and then refrigerate for at least 4 hours before serving. It’s often best if baked the night before.