Kugelhupf-Style Cake

Let the yeast activate in warm water

Let the milk cool slightly

In a bowl, whisk together the butter and Parmesan cheese until light; then add the eggs one at a time, whisking well after each addition

Add the yeast mixture and milk

Whisk to combine

Pulse in the flour and salt

Whisk until smooth

Add the melted butter

Whisk until the dough is well combined

Fold in the golden raisins and lemon zest

Cover and let rise for 2 hours

While rising, prepare the cake pan by generously brushing it with melted butter

Dust the pan with confectioners' sugar, covering the bottom and sides evenly

If desired, arrange peeled almonds in a design on the bottom of the pan

Turn the dough into the prepared pan

Let rise for an additional hour

Bake in a moderate oven for 25 minutes or until done

Let cool for 10 minutes before turning out.