1. Prepare the Pan and Oven:

For the cake: Preheat the oven to 325°F (160°C).

Thoroughly coat a 12-cup Bundt pan with cooking spray. Make sure to get into all the nooks and crannies of the pan to prevent the cake from sticking.

2. Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), cream the softened butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes.

3. Add Eggs:

Add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.

4. Add Salt, then Flour: With the mixer on medium-low speed, add the salt.

Then mix in the all-purpose flour, 1 cup at a time, mixing after each addition until just combined.

5. Add Soda and Lemon Zest:

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

Then add lemon zest.

Scrape down the sides of the bowl and mix again until everything is well incorporated.

6. Pour Batter into Pan: Add large spoonfuls of batter to the prepared Bundt pan until the pan is filled.

Smooth the top of the batter with a spatula.

7. Bake:

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 75 minutes.

8. Cool in Pan: Let the cake cool in the Bundt pan on a wire rack for 15 minutes.

9. Invert and Cool Completely:

Carefully turn the cake out onto the wire rack.

Let it cool completely, about 2 hours.

10. Make the Glaze:

While the cake is cooling, make the glaze.

Spread out the 2 tablespoons of lemon zest on a plate and air-dry for about 30 minutes. This helps to intensify the lemon flavor.

Combine the sifted powdered sugar, dried lemon zest, 2 tablespoons of fresh lemon juice, salt, and water in a medium bowl.

Gently whisk until the glaze is thick but pourable. Thinning with a little more lemon juice if needed.

11. Glaze and Serve: Put the cooled cake on a cake stand or platter.

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

Let the glaze set, about 30 minutes, before slicing and serving. Enjoy your beautiful and delicious Lemon Pound Cake!