FILLING:

1 package (8-oz) cream cheese, softened
1/3 cup sugar
1 egg
2 tablespoon all-purpose flour
2 tablespoon lemon juice

BATTER:

1/2 cup butter
1 1/2 cup sugar
3 eggs
3 tablespoon lemon juice
2 1/2 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
non-stick spray (Pam)

GLAZE:

1 1/2 cup confectioner's sugar
2 tablespoon lemon juice

Beat cream cheese with sugar. Beat in egg white until fluffy. Add flour. Stir in lemon juice and set aside.

Preheat oven to 350°F.

Spray 12 cup tube pan with non-stick spray. Cream together butter and sugar. Beat in eggs until mixture is very light and fluffy. Add lemon juice. Combine dry ingredients and add to creamed mixture alternately with milk. Pour half of batter into pan. Cover with cream cheese mixture and pour in remaining batter.

Gently swirl knife through batter a few times.

Bake 50-60 minutes until cake pulls away slightly from the edges of the pan.

Combine ingredients for glaze and drizzle over while still warm.