Ok! I’m going to say it’s good, 
heh! I’ll take it in to have it tasted by everyone else, but at least it does have more flavor than the last one, for me.
Only two issues, baker error, or oven temperature, and I should have glazed it in the morning instead of last night. Most of the glaze melted off, 
.
Custard:
12 oz. Evaporated Milk
14 oz. Condensed Milk
4 eggs
4 oz. Cream Cheese
1 tsp. Vanilla
Yellow cake:
2 c. Flour
2+1/2 tsp. Baking Powder
1 tsp. Salt
1+1/2 c. Sugar
1/2 c. Butter
3 Eggs
1 c. Milk
1 tsp. Vanilla
Lemon Glaze:
Lemon juice, pinch of salt, and enough powdered sugar mixed until a nice thick consistency. (Don’t make glazes too frequently, so don’t really follow recipes for that). I used almost two lemons, definitely only needed one, heh.
Steps:
This time, I barely mixed the sugar and butter together. Also, I had forgotten to take the butter out of the fridge, so it wasn’t at room temperature, and might have helped with the cakes fluffiness. (It’s the only thing I did differently this time, 
). Then I mixed in the eggs, vanilla, and milk. Lastly. I added the flour, baking powder, and salt mixture, lightly stirring everything together until I saw only small lumps.
Then I blended the custard by mixing the condense milk and cream cheese by themselves (i only did it this way because I don’t have a blender. If you have one, just put everything in at the same time, heh). Then I added the rest of the ingredients. Turn the mixer on high, and sit back and rest for about a minute or less.
First, pour the cake batter into a well greased bundt pan then the custard, and bake at 350° between an hour to two hours, (groovy, I’ll need to figure out what it looks like with a toothpick test, 
. I used patting the top of it, as that’s how I can tell it’s done).
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