Notes:
When creaming, the butter and sugar will begin to change in color due to the air being incorporated into the mixer. If you rush this process, your cake will not be light and fluffy and will be more dense. Do not rush this particular stage.
Bring the eggs to room temperature by placing them in a bowl of warm water before starting the recipe. By the time the butter and sugar has creamed, the internal temperature of the eggs will have risen. This helps to create a smooth batter and will keep the emulsion from breaking as they are added one by one.
Sifting the flour will help make a finer crumb on this Bundt cake. What that means is that it will be much lighter in texture as opposed to being heavy and dense, this cake will melt in your mouth.
For this recipe I used Sprite specifically, but any lemon lime soda will work. The batter will bubble! This is a great moment to share with kids if they are in the kitchen.
Glaze 1: The glaze as written will be thicker than usual in order to get the nice crunchy glaze on the outside. Once this version is made, take about ¼ of it and put it to a liquid measure cup. Add 1-2 Tbsp milk to thin it out. It should be pourable, not runny.
Give the warm cake time to cool so that it can absorb the flavors of the glaze into the center of the cake. Resist the urge to over pour the icing. This will make the cake too wet on the inside and it will go bad much faster.
If the cake is still warm to the touch the second glaze will have a harder time adhering to the cake for a nice presentation. Let the cake cool completely before adding the glaze 2 icing