In the bowl of an electric mixer, whisk together the instant yeast and warm whole milk. Allow it to sit for a couple of minutes to activate the yeast.

Next, whisk in the melted butter, sugar, eggs, vanilla extract, and lemon zest.

Gradually add the 2 cups of unbleached all-purpose flour and fine salt into the wet mixture.

Fit the mixer with a paddle attachment and mix on medium speed for 3 to 4 minutes until the mixture becomes shiny and smooth.

Spray a medium bowl with cooking spray or oil. Transfer the dough into this bowl and sprinkle the surface lightly with flour.

Cover it tightly with plastic wrap and let it rise in a warm location for about 45 minutes to 1 hour, or until it has doubled in size.

While the dough is rising, position a rack in the center of the oven and preheat it to 325°F.

Spray a 9×13-inch glass baking dish with cooking spray.

Once the dough is ready, transfer it to the baking dish, patting it down to create an even layer.

Cover it again with plastic wrap and let it rise a second time for 20 minutes.

In an electric mixer with the paddle attachment, beat the 8 tablespoons of unsalted butter and 4 ounces of cream cheese on medium-high speed until creamy.

Add the granulated sugar, brown sugar, vanilla extract, and salt. Beat until light and fluffy for about 3 minutes.

Mix in the corn syrup and egg until smooth.

Lower the mixer speed and gradually add the 1 cup of all-purpose flour. Fold the mixture by hand just a few times until well combined.

Once the dough finishes its second rise, dollop the topping evenly over the dough.

Use a small offset spatula to spread it out.

Bake in the preheated oven for about 40 minutes until the cake is puffed and golden.

Allow the cake to cool completely in the pan on a wire rack.

Once cooled, dust the top lightly with powdered sugar before slicing and serving.