Cream the butter with the confectioner’s sugar.

Add the eggs little by little, and then add a tablespoon of flour at a time.

Dissolve the yeast in lukewarm milk and add along with the rest of the flour.

Knead together well.

Finally, mix in raisins, salt, and lemon zest.

Coat the bundt pan with soft butter and dust with flour.

Fill in the dough, cover with a towel, and let rise in a warm place for about 1 hour.

Bake for about 1 hour in an oven preheated to 350 °F (180 °C).

Let cool, release from pan, and dust with powdered sugar.