1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 egg
2 tsp. flour
2 tbsp. lemon juice

Beat the cream cheese and sugar until well mixed, add egg and beat until fluffy. Gradually add the flour and lemon juice and continue beating at medium speed until well blended. Set aside.

CAKE:

1 stick butter
1 1/2 c. sugar
4 eggs
3 tbsp. lemon juice
1 tsp. grated lemon peel
2 1/2 c. plain flour, sifted
2 scant tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Cream butter and sugar well. Add eggs one at a time. Add lemon juice and peel. Combine all dry ingredients and add to creamed mixture alternately with milk. Grease and flour a tube pan. Pour 1/2 of the batter into pan. Spoon the cream cheese mixture all around. Add remaining cake batter. Bake approximately 1 1/2 hours at 325 degrees. Allow to cool in pan about 10 minutes before removing to cake plate. Drizzle glaze on top.

GLAZE:

1 1/2 c. confectioners sugar
2 tbsp. lemon juice

Blend well. Pour over top of hot cake and let it run down the sides.