1. Prepare the Oven and Pan:

• Preheat the oven to 325°F (160°C).
• Thoroughly coat a 10-cup Bundt pan with cooking spray. This is crucial for ensuring the cake releases cleanly from the pan.

2. Cream Butter and Sugar:

• In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. This step is essential for creating a light and airy cake.

3. Add Eggs and Salt:

• Add the eggs one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as needed.
• With the mixer on medium-low speed, add the salt.

4. Add Flour:

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

5. Add Soda and Zest:

• With the mixer on low speed, mix in the lemon-lime soda and then the lemon zest.
• Scrape down the sides of the bowl and mix again to ensure everything is well combined.

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 center of the cake comes out clean, 70 to 75 minutes.

7. Cool the Cake:

• Let the cake cool in the pan on a wire rack for 15 minutes.
• Carefully turn out the cake onto the wire rack and let cool completely, about 2 hours.

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 intensifies 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, thinning with a little more lemon juice if needed.

9. Glaze and Serve:

• Place 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 for at least 15 minutes before slicing and serving