Cream the butter with sugar until smooth and white.

Add the vanilla essence, lemon zest, milk.

Add the eggs emulsifying one at a time.

Fold in the flour.

Combine all ingredients in a bowl and stir enough to only combine. Do not overbeat

Pour half of the pound cake mixture into a pan bottom-lined with parchment paper.

Pour the cheese cake layer, then the rest of the pound cake layer.

Arrange fruits on top of the cake, do not press the fruit into the batter.

Bake at 180C for 45 minutes or until the right colour.

Dust with icing sugar.