Preheat oven to 325 degrees. Grease and flour a 12-inch bundt or tube pan
Using an electric mixer cream the butter, cream cheese and salt until smooth.
Slowly add the sugar and instant pudding and beat until light and fluffy.
Lower the speed of the mixer to medium and add one egg at a time, mixing until incorporated after each.
Slow mixer to the slowest speed and add flour one cup at a time mixing just until incorporated. Do not overheat at this point.
Add lemon zest and mix.
Pour into prepared pan. Bake for 1 hour 20 minutes or until wooden skewer inserted into the center of the cake comes out clean.
Allow to cool in pan for 10 minutes then remove cake to a cooling rack and cool until completely cool.
Whisk together the 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 more lemon juice. You want the glaze to coat the back of a spoon but slide off easily.
Drizzle on top of cooled cake, sprinkle with lemon zest and serve.
