Place oven rack in the center and preheat oven to 350

Butter and flour a 16 cup tube pan or bundt pan

Whisk together in a medium bowl the flour, baking soda, baking powder and salt. Set aside

Using a stand mixer with the paddle attached beat together the butter, 1 1/8 cups sugar and the lemon zest on medium high speed until light and fluffy, about three minutes.

Add eggs, one at a time and beat until combined

Add 4 tsp vanilla and mix until combined

Reduce speed to low and add flour mixture in three additions and sour cream in two - beginning and ending with the flour. Scrape down the bowl as needed.

Give the batter a final stir by hand

Set aside 1 1/4 cups of batter

Spread remaining batter in the prepared pan and smooth the top

Return the mixer's bowl to the mixer and beat the cream cheese, lemon juice and remaining 5 TBS sugar until smooth and lightened, about 1 minute

Add 1/4 cup of the reserved batter and mix until incorporated.

Spoon the batter into the center of the pan leaving equal space on either side as you complete the circle around. Around 1" from each side.

Using a butter knife or other smooth knife gently swirl the filling into the batter using a figure 8 motion  being careful not to drag the bottom or sides of the pan.

Use the remaining 1 cup of batter to cover the top of the mixture. Smooth

Gently tap the pan on the counter to release any air bubbles

Bake until top is golden and skewer comes out clean. If you hit the cheesecake part of the cake it will show as wet...so be aware. About 40 - 45 minutes. Rotate the pan halfway through baking.

Remove from the oven and firmly tap the pan on the counter two or three times to keep it from sinking.

Let the cake cool on a wire rack for one hour before unmolding, then cool completely about an hour and a half.

Dust with powdered sugar before serving.