For the Pound Cake

• Prepare the Oven and Pan
• Preheat the oven to 325°F. Grease and flour a 12-cup Bundt pan or tube pan, or coat it thoroughly with baking spray.

Cream the Butter, Cream Cheese, and Salt

• In a large mixing bowl, combine the cream cheese, butter, and salt. Beat on high speed until the mixture is smooth and fully combined.

Add the Sugar and Pudding Mix

• Gradually add the granulated sugar and dry lemon pudding mix to the bowl. Continue beating until the mixture is light and fluffy, about 5 to 7 minutes.

Add the Eggs

• Reduce the mixer speed to medium. Add the eggs one at a time, mixing well after each addition until fully incorporated.

Add the Flour

• Lower the mixer speed to the lowest setting. Add the sifted cake flour, one cup at a time, mixing only until just incorporated after each addition. Do not overmix.

Add the Lemon Zest

• Add the fresh lemon zest and mix just until evenly distributed throughout the batter.

Fill the Pan and Bake

• Pour the batter into the prepared pan and spread it evenly. Bake for 1 hour and 5 to 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool the Cake

• Allow the cake to cool in the pan for 10 minutes. Carefully remove it from the pan and transfer it to a wire rack. Let the cake cool completely, about 1 hour.

For the Lemon Glaze

Prepare the Glaze

• In a medium bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a small amount at a time, if needed, until the glaze reaches a consistency that coats the back of a spoon but still drizzles easily.

Glaze the Cake

• Once the cake has cooled completely, drizzle the glaze over the top. Garnish with additional lemon zest if desired.