Preheat oven to 325°F (163°C). Grease and flour a 10- or 12-cup bundt pan (or two 9-inch round pans).

Cream the softened butter and sugar together until light and fluffy, about 3–5 minutes.

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

Stir in the 2 tablespoons lemon juice.

In a separate bowl, whisk the flour with a pinch of salt.

Alternate adding the dry ingredients and the 3/4 cup lemon-lime soda to the butter mixture, beginning and ending with flour. Mix until just combined.

Pour batter into prepared pan and smooth the top.

Bake for 50–65 minutes for a bundt, or 30–35 minutes for 9-inch rounds, until a toothpick inserted in the center comes out clean.

If you like a moister cake, poke holes with a skewer and pour a little extra soda or a thin syrup over the warm cake. Let cool in the pan for 10–15 minutes, then invert onto a rack to cool completely.

Preheat oven to 350°F (177°C). Grease a 9×13 pan or two 9-inch rounds.

In a large bowl, combine cake mix, 4 eggs, 3/4 cup vegetable oil, and the 4-oz instant lemon pudding.

Stir in 3/4 cup lemon-lime soda. Mix until smooth; batter will be slightly thinner than standard boxed cake batter.

Pour into prepared pan and bake for 25–35 minutes (9×13) or until a toothpick is clean.

Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

Whisk 1 cup powdered sugar with 2 tablespoons lemon juice and 1 teaspoon milk until smooth.

Adjust consistency as needed. Drizzle over cooled cake; let the glaze set for 15–20 minutes before slicing.