Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a medium bowl, whisk together all-purpose flour, baking powder, and salt; set aside.

In a large bowl, cream unsalted butter and granulated sugar until light and fluffy.

Beat in large eggs one at a time, scraping down the bowl after each addition, then stir in the zest of 2 lemons and fresh lemon juice.

Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour, mixing until just combined.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Whisk together powdered sugar and fresh lemon juice until smooth; drizzle over cooled bread.

Slice and serve.