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1/4 cup of sugar 1/4 cup of water 2 tablespoons of lemon juice In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, butter and water until very warm (120º to 130ºF); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.) Stir batter down; stir in raisins. Turn into greased 3-quart Kugelhopf or tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350ºF. for 35 to 40 minutes or until done. Invert onto wire rack. Brush warm cake with Lemon Glaze; cool. Lemon Glaze: In saucepan, combine 1/4 cup sugar, 1/4 cup water and 2 tablespoons lemon juice. Bring to a boil; reduce heat and simmer, stirring, for 3 to 5 minutes or until thicken and syrupy.
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