Preheat the oven to 325 degrees Fahrenheit. Then, line a 10-inch round baking pan with either non-stick baking paper or cooking spray. If you don't have either of those, you can brush the pan with melted butter and dust it with cake flour or powdered sugar.

In a large mixing bowl, add the softened butter and white cream cheese. Using an electric mixer, cream together the ingredients until they become fluffy and light in color. Then, add the vanilla extract, lemon juice, and lemon zest and mix them in.

Add the eggs one at a time, beating after every addition. Once the eggs have been incorporated, add the water and milk, and again, mix until you have a uniform mixture. Set aside the wet ingredients.

In a separate bowl, whisk together the vanilla pudding mix, cake flour, sugar, and pound cake mix. Make sure that the mixture is free of any lumps.

Now, slowly add the liquid ingredients to the dry ingredients. Mix using the electric mixer until you have a completely smooth and uniform batter.

Pour the cream cheesecake batter into the lined cake pan and bake the cake for roughly 40-60 minutes. Before removing the cake from the oven, make sure that it has been fully baked by testing it with a toothpick or cake testing needle.

Then, once your cake has been fully baked, remove it from the oven and allow it to cool inside of the pan for about 15 minutes. Then, remove it and allow it to cool at room temperature on a wire rack.

Decorate your cake mix and cream cheesecake with your favorite frosting and toppings. Our personal favorite (and sticking with the cream cheese theme) is this sensational rum cream cheese frosting.