Directions

• Grease and flour one 10- or 12-cup Kugelhupf or a 16-cup Bundt pan. Set a rack in the lower third of the oven and preheat to 350˚F.
• Stir the flour, baking powder, and salt together and set aside. Combine the butter and 150 g (3/4 cup) of the sugar in the bowl of an electric mixer, and beat on medium speed with the paddle attachment, until it is soft and light, 3 to 4 minutes. Beat in the lemon zest, vanilla, and glycerin, followed by 2 of the egg yolks.
• Beat in a third of the flour mixture. Stop and scrape down the bowl and beater.
  Beat in 2 more of the egg yolks, followed by another half of the remaining flour. Stop and scrape. Repeat using the remaining egg yolks and flour mixture.
• Pour the egg whites into a clean, dry mixer bowl. Place on the mixer with the whisk attachment and whip the egg whites until they are very white, opaque, and beginning to hold a very soft peak. Increase the speed to medium-high and whip in the remaining 100 g (1/2 cup) of sugar in a slow stream, continuing to whip the egg whites until they hold a soft, glossy peak.
• Fold a third of the egg whites into the batter to lighten it, then fold in the floured raisins. Fold in the remaining egg whites.
• Scrape the batter into the prepared pan and smooth the top. Bake the cake until it is well risen and deep golden, and a toothpick comes out dry, 45 to 50 minutes. If the cake is baked in a Bundt pan it will be ready 5 to 10 minutes sooner.
• Cool the cake in the pan on a rack for 10 minutes, then invert the cake to the rack to cool completely. Dust with confectioners’ sugar.