Lemon Cream Cheese Coffee Cake

crumble:
1/2 c. cold butter, cubed into pea size shapes
3/4 c. plain flour
1/3 c. confectioners sugar
filling:
8 oz. cream cheese, softened
1/2 c. sugar
cake:
2 c. SR flour
1/2 c. butter, room temperature
2 T. lemon zest
3/4 c. sugar
2 eggs, room temperature
2 t. vanilla
1/2 c. milk
1/3 c. fresh lemon juice
glaze:
1 c. confectioners sugar
1-2 T. milk

Preheat oven to 325. Spray 9x9 pan. Combine butter, flour, and confectioners sugar. Make sure butter is no larger than a pea. set aside. Combine cream cheese and sugar until smooth. Set aside. Combine butter, lemon zest, and sugar. Mix for 3 minutes until light and fluffy. Scrape as needed. Add eggs and vanilla. Combine milk and lemon juice. Add dry ingredients to butter mixture. Add milk & lemon mixture. Blend until combined. Scrape sides as needed. Pour in pan. Spoon cream cheese mixture over top. Sprinkle crumble over cream cheese. Bake at 325 for 40 minutes until done. Remove from oven. Cool 10 minutes. Drizzle glaze over top. Serve.