Lemon Cream Cheese Cake

Cake:
1 cup butter, softened
2 cups sugar
4 egg yolks
2 eggs
1 1/2 t. vanilla extract
zest of one lemon
2 t. baking powder
1/2 t. salt
3 cups all purpose unbleached flour
1 cup milk

Cream Cheese filling:
8 ounces cream cheese
zest of one lemon
3 T. freshly squeezed lemon juice
1 egg
1/3 cup sugar

Glaze:
1/4 cup freshly squeezed lemon juice
1 1/2 cups powdered sugar

Preheat the oven to 350 degrees. Spray a bundt pan generously with cooking spray or grease and flour it.

Prepare the cream cheese filling by beating the cream cheese until smooth, then beating in the remaining ingredients.

In another medium mixing bowl, beat the butter and sugar together until fluffy. Beat in the eggs and egg yolks, then the vanilla, baking powder, salt and lemon zest. Beat the flour and milk in alternately. Pour half the batter into the bundt pan, then spoon the cream cheese mixture in, avoiding the edges of the pan, if possible. Pour the remaining batter on top, making sure to cover the cream cheese completely.
Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. The crust will be deeply golden, and that is just what you're looking for. Cool for 10 minutes, then invert on a wire rack. In a small bowl, mix the glaze ingredients and brush over the cake, making sure to completely coat it, until it is used up. Cool for another 30-45 minutes, then refrigerate for 2-3 hours before serving. May be served chilled or at room temperature.