Put in the mixer the flour, baking powder, soda, salt, nutmeg and shavings from the two lemons and mix them all together.
Slowly whisking, stir in the sour milk, the eggs, the lemon juice and the vanilla extract.
Finally, add the olive oil and the warm water.
Transfer the mixture into a nonstick cake pan or a hoop and bake at 175ο C for 55’.
Remove it from the pan and leave it to cool down on a rack.
Take out from the fridge the cream cheese previously prepared and add the olive oil and lemon shavings.
Stir well and cover the cake with it.
Decorate the cake with glazed lemon slices.