Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan or fluted tube pan generously with butter to ensure the cake releases cleanly.

In a large mixing bowl, cream the granulated sugar and softened butter using an electric mixer on medium speed. Beat until the mixture is light and fluffy, approximately 2–3 minutes.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually mix in the sifted flour, one cup at a time, alternating with the lemon-lime soda. Begin and end with the flour. Stir in the pure lemon extract to complete the batter.

Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking. Place the pan in the preheated oven and bake for approximately 75 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Carefully invert the pan onto a wire cooling rack to release the cake, and let it cool completely.

In a medium mixing bowl, combine the sifted confectioners’ sugar, milk, and vanilla extract. Whisk until smooth and free of lumps. The glaze should have a pourable consistency; adjust with additional milk or sugar as needed.

Once the cake is fully cooled, drizzle the glaze evenly over the top, allowing it to cascade down the sides for an elegant finish. Allow the glaze to set before slicing and serving.