1. Preheat the oven to 325 degrees.
2. Thoroughly grease a bundt pan with cooking spray or melted butter and coat with flour.
3. In a stand mixer, cream together butter and cream cheese for 1-2 minutes until smooth. Add in the sugar and beat for 3 minutes on medium speed until light and fluffy.
4. In a separate bowl, add the eggs. Add 1 egg at a time to the butter mixture, making sure to scrape down the bowl in between each addition. Mix on low. Do not overmix.
5. In a separate bowl, sift together the flour, and salt. To measure the flour, spoon the flour into the measuring cups, and gently level off with the late part of a knife.
6. With the mixer still on low, slowly pour in the sifted dry ingredients and mix until everything is incorporated.
7. Lastly, scrape down the sides of the bowl and add in the vanilla bean paste and lemon zest. Give one final mix.
8. Remove the bowl from the stand mixer and mix with a rubber spatula, making sure to scrape down the sides mixing sure everything is mixed well.
9. Spoon the batter into the grease bund pan as evenly as you can.
10. Place in the oven for 80-90 minutes. Check for doneness at 80 minutes by inserting a toothpick in the middle. It will be done when the toothpick pulls out clean with only a few crumbs remaining on it.
11. Remove from the oven and let cool in the pan for 10 minutes, then flip out onto a cooling rack until completely cooled.

Lemon Glaze

1. Mix all the ingredients together in a bowl until smooth. Drizzle over top of the cooled cake if desired.
2. Serve plain or with fresh berries and whipped cream.