Preheat oven to 180
Grease a 20cm ring tin and line base with non-stick baking paper.
In a bowl sift all dry ingredients together.
In another bowl add butter and beat until soft. Add sugar and continue to beat until light and fluffy.
Add eggs, one at a time, to the creamed butter and sugar, beating well between additions.
Add the sifted dry ingredients to the butter, alternating with the soup. Fold in the nuts and sultanas.
Bake for 50 minutes or until cooked when a skewer inserted in the centre comes out clean. Remove from the tin and cool.
To make the icing: Beat cream cheese until soft. Add icing sugar and lemon rind and beat until combined. Spread over the cooled cake.