For the cake, preheat oven to 350°. Butter a tube pan and then dust it all lightly with fine, dry bread crumbs. Set aside.

Sift together the flour, baking powder, and salt. Set aside.

In the large bowl of an electric mixer, beat the butter until soft. Gradually add the sugar and beat well. Beat in the eggs, one at a time, mixing well after each addition. Don´t worry if the mixture looks curdled.

Beginning and ending with dry ingredients, add them in three additions alternating with the milk in two additions. Beat only until incorporated. Remove the bowl from the mixer and add the citrus zest and the poppy seeds.

Pour the batter into the prepared pan, spreading evenly.

Bake for 1 hour and 5 to 10 minutes, until a cake tester inserted comes out clean. Let the cake stand in the pan for 5 minutes and then cover with a rack and invert. Leave the cake upside down.

Prepare the glaze by mixing the juice and sugar in a small bowl. Brush 2/3 of the syrup all over the hot cake. It will absorb it.

Turn it right side up and brush the remaining syrup.

To make the limoncello glaze, mix powdered sugar and liqueur in a small bowl.

Let the cake cool completely and glaze.

It is best to wait a few hours before cutting the cake.