In a bowl, whisk the eggs with the sugar until the mixture is homogeneous and foamy, then gradually add the flour and mix well. Then put the grated zest of two lemons then also add the melted butter and cooledthe milk and baking powder. Mix together until the the mixture is homogeneous, smooth and soft. Then pour it into a rectangular cake pan (or alternatively one of you have) greased and floured. Bake in a preheated oven at 190° C for 40 minutes.
During the baking of the dough to prepare a lemon juice in this way. In a pan put the juice of two lemons (filtered from the seeds and pulp residues that may remain from the squeezing) with three tablespoons of granulated sugar. Put this mixture on a medium heat and bring to a boil stirring constantly. Let it boil for three minutes, then turn off the heat and let it cool.
Once baked and cooled, remove the dough from the pan and sprinkle over the lemon juice made before.

The lemon panetto is the first dessert I have prepared. By now more than 30 years ago! It 's a simple dessert, similar to a donut for consistency of the dough but with a flavor  far more intriguing. The lemon gives the dough an intense flavor, a bit sour but sweet at the same time that pervades the palate leaving an unexpected freshness. The lemon loaf is suitable for breakfast or a snack. Much more good than a bagel and much much more healthy!

A slice of lemon panetto gives us about 300 Kcal. 54% of the energy that gives us comes from fats, 42% from carbohydrates and 4% from proteins.