Preheat oven to 325, grease a 12 inch tube pan or bundt and sprinkle with about 2/3 of the sugar glaze on bottom and sides of pan.
Add room temp cream cheese, butter and salt to large mixing bowl, cream until smooth.
Slowly add sugar and instant pudding to bowl and cream until light and fluffy about 5 min.
Lower speed of mixer to medium and add flour one cup at a time until just incorporated. Do not overbeat. Add lemon zest and incorporate.
Pour batter into prepared pan and bake for 1 hour and 20 min. or until a toothpick inserted into the center comes out clean.
While still warm out of the oven, sprinkle top of cake with remaining citric sugar topping (you may have to make more) and allow to cool completely.