Preheat oven to 175°C. Line a loaf pan with greaseproof paper.
In a medium clean bowl, whisk together the flour, baking powder and salt.
Keep aside.
Place the butter and sugar in a large clean mixing bowl, and cream together on medium speed until very pale and fluffy.
Slowly add in the eggs, one at a time.
Beat each egg into the butter mixture before adding the next one.
Alternate and mix in the dry and wet ingredients, and beat until just combined.
Fold in the cherries.
Fold in the lemon zest
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula so the batter is even.
Bake for 40-45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Remove from oven and allow the pound cake to cool in the pan for 20 minutes
Then transfer the pound cake to the cooling rack to cool completely.
Drizzle with lemon and cherry icing.
Lemon and Cherry Icing Drizzle
Mix together:
1/2 cup icing sugar
2 tsp chopped maraschino cherries
2 tbs lemon juice or as needed, to create a thick smooth consistency, to drizzle over baked loaf.
dust with icing sugar.
