Step 1

Preheat oven to 325 degrees.

Step 2

Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth.

Step 3

Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes.

Step 4

Lower speed of mixer to medium and add one egg at a time and mix until incorporated.

Step 5

Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated.

Step 6

Do not overbeat at this point.

Step 7

Add lemon zest to bowl and mix.

Step 8

Once everything is incorporated, pour cake batter into greased and floured or baking sprayed 12 cup bundt or tube pan.

Step 9

Bake for 1 hour and 5-15 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow to cool in the pan for 10 minutes then remove cake and place on cooling rack for an hour or until it is completely cooled.

Step 11

Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. You want to consistency to coat the back of a spoon but slide off easily.

Step 12

Drizzle on top of cooled cake, sprinkle with lemon zest and serve.