Step 1: Prepare the Oven and Bundt Pan.

Preheat the oven to 325°F (160°C).

Thoroughly coat a 10-cup Bundt pan with cooking spray. Make sure to get into all the crevices of the pan.

Step 2: Cream the Butter and Sugar.

In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes.

This step is crucial for creating a tender crumb. The mixture should be pale and noticeably fluffy.

Step 3: Add the Eggs.

Add the eggs one at a time, mixing well after each addition.

Scrape down the sides of the bowl as needed.

Step 4: Add the Salt and Flour.

With the mixer on medium-low speed, add the salt.

Mix in the flour 1 cup at a time, mixing after each addition.

Don’t overmix.

Step 5: Add the Soda and Lemon Zest.

With the mixer on low speed, mix in the lemon-lime soda.

Then, mix in the lemon zest.

Scrape down the sides of the bowl and mix again briefly.

Step 6: Bake the Cake.

Add large spoonfuls of batter to the prepared Bundt pan until the pan is filled.

Smooth the top of the batter with a spatula.

Bake until a toothpick inserted into the cake comes out clean, 70 to 75 minutes.

Baking time may vary depending on your oven. Start checking for doneness at 70 minutes.

Step 7: Cool the Cake.

Let the cake cool on a rack for 15 minutes.

Carefully turn out the cake onto the rack.

Let the cake cool completely.

Step 8: Make the Glaze.

While the cake is cooling, prepare the glaze.

Spread out the lemon zest on a plate and air-dry for about 30 minutes. This helps to concentrate the lemon flavor.

Combine the sifted powdered sugar, dried lemon zest, lemon juice, salt, and water in a medium bowl.

Gently whisk until thick but pourable.

Thin with a little more lemon juice if needed.

Step 9: Glaze the Cake.

Place the cooled cake on a cake stand or platter.

Use a large spoon to drizzle the glaze all over the cake. Let it drip down the sides.

Let the glaze set, about 30 minutes, before serving.