• 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.