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1
Preheat the oven to 350 degrees Fahrenheit.
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2
Grease and flour a 6 to 8-cup bundt pan and set aside.
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3
Blend the cream cheese with the 1/4 cup granulated sugar and the vanilla.
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4
Scrape the bowl; add the egg and mix well. Set aside while you prepare the cake batter.
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5
Sift the flour, the 1-1/3 cups granulated sugar, baking soda, and salt into a mixing bowl; whisk briefly to blend.
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6
Whisk in the oil, lemon zest, and about half of the buttermilk until smooth. This first addition will prevent lumps from forming; do not be tempted to pour in all of the liquid at once.
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7
Whisk in the remaining buttermilk, mixing only long enough to combine.
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8
Pour half of the cake batter into the prepared bundt pan.
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9
Dollop the cream cheese mixture over the batter, trying to center it in the pan so it doesn't reach either edge.
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10
Cover with the remaining batter.
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11
Bake for about 55 minutes, until the top is golden brown and slightly firm to the touch. If you check it with a toothpick or cake tester, there should be only traces of cream cheese and no loose batter.
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12
Cool the cake in the pan for 15 minutes; invert onto a rack to cool completely.
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13
To add the final touch, stir the lemon juice into the confectioners' sugar until smooth. Drizzle the glaze over the cake in a random pattern.
