Beat the softened cream cheese, sour cream, garlic powder, lemon juice, salt, and pepper with a hand mixer for 1 to 2 minutes. The mixture should change from dense and lumpy to smooth, pale, and lightly fluffy.

Stir in the shredded cheddar, chopped dill pickles, and fresh dill until evenly distributed. The mixture should look thick and scoopable, with pickle pieces suspended throughout rather than pooling in liquid.

Arrange two long sheets of plastic wrap in a cross on a work surface, then mound the cheese mixture in the center and gather the wrap around it. Twist the plastic wrap snugly at the top to round and compact the mixture into a firm ball shape.

Refrigerate the wrapped cheese ball for at least 2 hours, then roll it in the coating cheddar, dill, and lemon zest. Press the coating gently into bare areas until the outside is evenly covered, then move it to a platter.