Cream Cheese-Filled Coffee Cake

Preheat oven to 375.
Grease a 9-inch bundt cake pan with butter and sprinkle with flour; shake off any excess.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and lemon zest. Set aside.
In your mixer's bowl, cream together butter and sugar; beat until creamy.
Add eggs, one at a time, beating well after each addition.
Beat in yogurt and vanilla and continue to mix until thoroughly combined.
Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
Pour half of the cake batter in the prepared cake pan and using an offset spatula, spread the batter evenly and smooth it out. Set aside.
Prepare the Cream Cheese Filling by combining all ingredients in your mixer's bowl; beat until smooth and thoroughly combined.
Drop the Filling by the spoonfuls over the cake batter.
Top with the remaining of cake batter, and using an offset spatula, spread the batter evenly and smooth it out.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool 10 minutes in bundt pan.
Carefully invert cake onto a cooling rack and let cool 30 minutes before icing the cake.

In the meantime, prepare the Icing

In your mixer's bowl, combine the powdered sugar, heavy cream, cream cheese, water, and vanilla; beat until smooth, adding more water if needed, until the icing is spreadable.
Spread the icing over the cake and allow to set for 20 minutes.
Add pecans on top of cake.
Slice and Serve.