Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it thoroughly.

Mix the dry ingredients in a bowl: flour, baking powder, and salt. Whisk them together until well combined.

Cream the butter and sugar in a large mixing bowl until fluffy, about 3-5 minutes.

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

Stir in the lemon zest and Limoncello liqueur.

Combine the dry ingredients with the wet ingredients gently, mixing until just blended.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula.

Bake for 50-60 minutes or until a toothpick inserted comes out clean.

Cool the cake in the pan for about 10 minutes before transferring it to a wire rack.

Whisk together powdered sugar and fresh lemon juice until smooth.

Drizzle over the cooled pound cake once it's completely cool.