Preheat an oven to 350°F. Spray 8-by-4-inch loaf pan with baking spray and line with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Add the orange, lemon and lime zests and the candied lemon and toss to distribute evenly.

In medium mixing  bowl, whisk together the milk, eggs, butter and vanilla. Add the milk mixture to the flour mixture and stir until just combined. Do not overmix.

Pour the batter into the prepared loaf pan. Bake the bread on the middle oven rack until the top of the loaf is golden brown and a skewer inserted into the center comes out clean, about 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Turn the loaf out onto the rack and let cool completely to room temperature before adding glaze.

While the bread cools make the fresh citrus glaze or if you prefer lemon glaze. Add the powdered sugar to a bowl then the fresh citrus juice, add a little at a time so that the glaze is pourable. Mix until smooth then pour onto the cooled triple citrus loaf.