Preheat oven to 325. Thoroughly grease the inside of a 10 inch fluted tube pan with butter and coat with flour. Warm milk and vanilla bean with seeds in a small pan over medium heat for 5 minutes. Remove milk mixture from heat; Cool to room temperature. Add vanilla extract and lemon extract to milk mixture. Discard vanilla bean. Whisk together flour, cake flour, baking powder and salt in a bowl. Set dry ingredients aside. Cream the 2 sticks butter and cream cheese in bowl of stand mixer until light and fluffy. Add sugar; cream mixture until sugar dissolves. Add eggs, one at a time, blending well after each addition. Alternately beat flour mixture and milk mixture into butter mixture in three batches, thoroughly blending after each addition. Pour batter into the prepared pan; smooth the top. Bake cake until top is golden and a toothpick inserted in center comes out clean., about 1 hour. Remove cake from oven; cool in pan on a cooling rack for 30 minutes before turning out. Heat chocolate, the 1/4 cup cream, 1 T. corn syrup, the 1 T. butter, and the 1 t. espresso powder for the ganache in a small pan over low heat, stirring until chocolate melts. Pour Ganache over cooled cake. Stir together the 1 T. hot water and the 1/2 t. espresso powder for the glaze. Whisk together powdered sugar, the 1 T. cream, 1 T. corn syrup and the espresso mixture in a bowl. Once Ganache has set, drizzle espresso glaze over cake in a decorative design. Makes 12 servings.