Sunny Lemon Loaf Cake

Preheat oven to 350 degrees F.
Using a stand mixer, beat butter and sugar together 8-10 minutes. Add the eggs, one at a time, beating after each addition.
1 1/2 cups unsalted butter, softened at room temperature, 3 cups granulated sugar, 5 large eggs
Beat in flour, lemon juice, and lemon zest; using a spatula, gently fold in lemon-lime soda.
3 cups self-rising flour (See the recipe notes for how to make your own self-rising flour!), 2 Tbs. fresh lemon juice, 1 tsp. fresh lemon zest, 3/4 cup carbonated lemon-lime beverage
Spray two large 9x5-inch loaf pans with nonstick spray; line each pan with a parchment paper sling, then spray the parchment with nonstick spray. Divide the batter between the two prepared loaf pans, tapping each pan on the counter to settle the batter.
Bake, uncovered, on the center rack of the oven for 45-50 minutes or until cake is fully set and a toothpick inserted into the center of each loaf comes out clean. (If the outer edges of the cakes are browning too much as they bake, reduce the oven temperature to 325 degrees F. )
Remove the loaves from oven and transfer to wire rack.

While the loaves bake, prepare the glaze. In a medium mixing bowl, combine powdered sugar, lemon juice and zest, milk, and salt; whisk until smooth.
1 cup powdered sugar, 2 Tbs. lemon juice, 1/2 tsp. lemon zest, 1-2 tsp. milk, Pinch of kosher salt
Drizzle the prepared lemon glaze over each pound cake while still hot from the oven; cover each loaf pan with foil, letting the loaves cool while tightly sealed with foil.
When the loaves have cooled, use a butter knife to go around the edge of each pan to loosen the cake from the ends. Use the parchment slings to lift the loaves from each pan to the cooling rack or a platter.
Slice each loaf into 8 slices and serve.