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Ingredients
    3 sticks unsalted butter, room temperature
    1 bowl of cream cheese at room temperature
    1 teaspoon salt
    2½ cups granulated sugar
    1 packet instant lemon pudding
    6 large eggs, room temperature
    3 cups sifted flour
    3½ teaspoons fresh lemon zest

For the lemon icing:

    1⅓ cups of powdered sugar, sieved
    3 tablespoons fresh lemon juice
    Optional: grated lemon zest for decoration

Instructions

Preheat the oven to 180ºC

Add cream cheese at room temperature, butter and salt to the large bowl and begin beating at high speed until smooth.
Slowly add the sugar and instant pudding to the bowl and cream until it is soft and fluffy, about 5-7 minutes.

Slow the mixer down to medium speed and add one egg at a time and stir until blended.
Beat the mixer at the slowest rate and add the flour from one cup at a time into a bowl until it is incorporated.
Don't exaggerate at this point.
Add the grated lemon zest to the bowl and mix.
Once everything is incorporated, pour the cake dough into a 30 cm baking dish, greased and floured.

Bake for 1 hour and a little longer ( depending on your oven) or until a toothpick inserted in the center of the cake comes out clean.
Let it cool in the oven for 10 minutes, then remove the cake and place it on the cooling rack for one hour or until it is completely cool.

For the icing:

Beat the powdered sugar and lemon juice until smooth. If it is too liquid, add a little more sugar or if it is too thick, add a little more lemon juice. It should have consistency to hold on to the back of a spoon, but slide easily.
   
Sprinkle over the cold cake, sprinkle with lemon zest and serve.



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