Bring eggs and soda to room temperature before mixing to ensure even incorporation and a more uniform, tender crumb structure throughout the cake.

Mix until just combined after adding wet ingredients to dry ingredients; overmixing develops gluten and results in a dense, tough cake instead of the light, tender texture this recipe promises.

Use cooking spray with flour or a specialized Bundt pan release to coat every crevice evenly, preventing sticking and ensuring your beautiful cake releases intact.

While the warm cake is still in the pan, poke holes all over with a toothpick and slowly pour the lemon icing over it to create a moist, flavorful interior that absorbs the glaze.

Let the cake cool in the pan for 15 minutes, then invert and cool completely on a wire rack for at least 2 hours before applying final frosting to prevent melting and ensure clean presentation.